Billecart-Salmon Sous Bois

Billecart-Salmon Sous Bois: Champagne with a Richer Side

Billecart-Salmon Sous Bois is a wonderfully distinctive Champagne for those who enjoy plenty of depth, texture and character in the glass. Fermented entirely in old oak barrels, it offers a richer, more generous expression of the Billecart-Salmon style while retaining the precision and remarkably fine bubbles for which the house is known.

Founded in 1818 and still family-owned, Billecart-Salmon is one of Champagne’s most respected houses. Sous Bois brings together Chardonnay, Pinot Noir and Meunier from carefully selected vineyards across the region, allowing each grape variety and terroir to contribute something different to the finished wine.

Unlike most Champagnes, the base wines are vinified in old oak barrels at low temperatures. This brings additional texture, spice and complexity without allowing the oak to overpower the fruit. The Champagne then spends five years maturing on its lees in the cellar, developing its beautifully rounded texture and layers of toasted, savoury flavour.

The nose is rich and inviting, with ripe orchard fruit, citrus and freshly baked pastries, followed by malt, mocha and a delicate touch of bergamot. On the palate, flavours of baked apple, ripe apricot and candied citrus mingle with brioche, melted butter and gentle sweet spice. The bubbles are fine and energetic, balancing the wine’s creamy texture, while a mineral freshness keeps everything precise. Rich, complex and beautifully composed, this is a Champagne that feels equally at home at the dinner table as it does at a celebration.

Billecart-Salmon Sous Bois Food Pairing Suggestion:

A brilliant match for Goosnargh chicken with a stuffed leg, girolles, leeks and pommes purée. Its creamy texture and toasted depth also work beautifully with roast poultry, veal, langoustines, mushroom risotto and mature hard cheeses.

About Billecart-Salmon Sous Bois:

• Made from Champagne’s three principal grape varieties: Chardonnay, Pinot Noir and Meunier.
• Vinified entirely in old oak barrels at low temperatures.
• Matured on its lees in the cellar for five years.
• Finished with an Extra Brut dosage for a dry, precise style.
• Best served at approximately 10°C.

Billecart-Salmon Sous Bois Awards:

• James Suckling – 94 points (2023)
• Wine Enthusiast – 93 points (2023)
• Wine Spectator – 93 points (2023)
• La Revue du Vin de France – 92 points (2025)
• Bettane & Desseauve – 92 points (2025)
• Decanter – 91 points
• Robert Parker’s Wine Advocate – 91 points