This cuvée pays homage to the extraordinary geological diversity of Champagne, with its vines rooted in soils that have been meticulously tended for generations. The combination of soil composition, microclimates, and vineyard aspects culminates in a Champagne that is an eloquent reflection of its terroir.
Billecart-Salmon Sous Bois emerges from a visionary approach to winemaking that challenges the traditional Champagne norms. In this unique expression, oak plays a central role. The blend, predominantly composed of Chardonnay, Pinot Noir, and Pinot Meunier, is sourced from select vineyards across the Champagne region. Grapes are handpicked at the peak of ripeness to ensure the highest quality. Billecart-Salmon Sous Bois sources its grapes from esteemed Premier and Grand Cru vineyards, showcasing the essence of Champagne’s diverse terroir. The soils, predominantly chalky with varying degrees of clay and limestone, impart a distinct minerality that enhances the wine’s structure and complexity.
Fermentation takes place in oak barrels, a departure from the usual stainless steel vats, allowing the wine to interact intimately with the wood, developing an array of complex flavours and textures. 7 years ageing period on lees in oak barrels grants the Champagne its distinctive character, depth, and richness. After several years in the cellar, the wine is disgorged, and a minimal dosage is added to maintain its impeccable balance.
On the nose, Sous Bois unveils an opulent bouquet of honeyed aromas, enriched with nuances of ripe orchard fruits and toasted brioche. These inviting scents beckon you into a world of opulence and sophistication.
The palate is a revelation of flavours, where ripe apricots, candied citrus, and baked apple are harmoniously interwoven with hints of toffee and dried fruit. The wine’s velvety texture and persistent effervescence lend it an exquisite mouthfeel. A delicate yet profound minerality underscores the entire experience, leading to a seemingly endless, sumptuous finish.
Food Pairing Suggestion: Goosnargh chicken with stuffed leg, girolles, leeks and pommes purée.
Billecart-Salmon Sous Bois Awards
Decanter – 91 points
Robert Parker – 91 points
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