Billecart-Salmon

Nicolas François Billecart 2012 | Bottle 75cl - Presentation pack

Description

The Nicolas François Billecart 2012 vintage from Billecart-Salmon champagne embodies the excellence of this family-owned house in a vintage of great purity. This champagne, a tribute to the founder, combines aromatic depth, chalky tension, and a silky texture. Presented here in a bottle with a gift box, it combines power, balance, and elegance, the hallmarks of the Billecart style.

An exceptional vintage, 2012 stands out for its sunny maturity and mineral precision. A champagne that is both vibrant and noble, designed for long aging and fine dining.

The production of Nicolas François Billecart 2012 Billecart-Salmon champagne

Made from Grands and Premiers Crus from the Montagne de Reims and the Côte des Blancs, this cuvée combines the power of Pinot Noir with the finesse of Chardonnay. The wines are partially vinified in wood, without malolactic fermentation, to preserve the integrity of the vintage. Aging on fine lees for over ten years in the cellar completes the harmony and chalky texture.

• Pinot Noir (60%) brings structure, tension, and aromatic depth.
• Chardonnay (40%) brings freshness, brightness, and saline precision.

The terroir

The grapes come mainlyfrom Aÿ, Mareuil-sur-Aÿ, Verzenay, and Verzy for the Pinot Noir, and from Mesnil-sur-Oger, Chouilly, and Cramant for the Chardonnay. These chalky, sloping terroirs, with high sun exposure, produce dense, balanced grapes. The 2012 vintage revealed their full potential: natural concentration and rare acidity.

Vinification

Gentle pressing, plot-by-plot vinification and partial aging in wood (20%) to amplify complexity without losing freshness. No malolactic fermentation in order to preserve the purity of the fruit. Long aging on lees, then dosage of 2.9 g/L (Extra Brut) to preserve the transparency of the vintage. This precision work results in a champagne that is both full-bodied and refined.

The 2012 vintage

2012 marks a turning point in terms of quality in Champagne: extreme conditions, low yields, but perfect ripeness. On the chalky slopes of Aÿ and Avize, the Pinots gained in concentration while the Chardonnays retained a linear tension. The result: a masterful balance between generosity and purity. This vintage reveals the verticality of the terroir and the nobility of slow aging, producing a dense, vibrant wine of remarkable precision.

Tasting notes

• Color

  Deep gold with green highlights. Fine, slow effervescence. Persistent cordon. Luminous highlights indicating great maturity.

• Nose

  Complex and pure nose: candied zest, ripe citrus, dried fruit, marzipan, and fine brioche. After aeration, hints of flint and light honey. The olfactory signature of a wine that has been aged over time.

• Palate

  Straightforward and dense attack. Satin texture, chalky structure, chalky tension. Aromas of white fruit, fresh hazelnut, and sweet spices. Endless, salty, and vibrant finish.

Food pairing suggestions

Its silky texture and mineral tension call for precision gourmet cuisine. Perfect with noble fish, fine poultry, or truffled white meats.

Appetizers

• Gougères with aged Comté cheese
• Sea bream tartare
• Salmon blinis

Maindishes

• Roasted turbot with beurre blanc
• Bresse chicken stuffed with truffles
• Morel mushroom risotto

Desserts

• Thin pear tart
• Vanilla soufflé
• Poached peaches with honey

Storage and serving

Storing this vintage

Store the bottle in its box, horizontally, in a dark, quiet cellar at 10–12°C. Humidity should be around 70%. Avoid any vibration or temperature fluctuations.

Aging potential

Optimal window: 2025–2042. 2025–2030: fruity brightness, chalky precision, floral purity. 2031–2036: notes of brioche, hazelnut, and candied citrus. 2037–2042: melted structure, salty richness, honeyed touch, and smoky complexity. This highly concentrated 2012 vintage promises harmonious and lasting development.

Serving

Serve at 10°C in a tulip or narrow-bowled universal glass. Open 10 minutes before tasting to allow the wine to breathe. Keep cool in an ice bucket (2/3 water, 1/3 ice). Avoid decanting to preserve the precision of the bubbles.