About the Domaine:
In 1818, Nicolas François Billecart and his wife Elisabeth Salmon founded the house of Billecart-Salmon in Mareuil-sur-Aÿ, which now stands as the oldest continuously family-owned and operated house in Champagne. The estate is currently managed by the family’s seventh generation, brothers François and Antoine Roland-Billecart, while the cellars lie in the hands of Florent Nys.
After 33 years, François Domi has handed over the baton of Chief Winemaker to Florent, who has been working as an apprentice under the watchful eye of François since 2005, is now ready to take over the reins.
About this Wine:
Composed of the three Champenois grape varieties in equal proportions:
Launched in 2010, this unique cuvée is both 100% fermented and aged in a neutral oak barrel at a low temperature. Each variety ferments and ages separately in 15-year-old barriques. The wine is aged on its lees between six and seven years and undergoes partial malolactic fermentation.
On the palate, this bottle of bubbles is rich with toffee flavors as well as dried stone fruits, candied citrus, and lemon zest.
94 Points - James Suckling:
"Baked apples, peaches, cloves, honeycomb and freshly baked croissants on the nose. It’s creamy and lightly honeyed on the palate, with richness yet brightness and layered, very fine bubbles. Silky finish. 43% grand cru chardonnay, 29% meunier, 28% premier and grand cru pinot noir, based on the 2017 vintage, with a third of reserve wines from a perpetual reserve dating back to 2006. Vinified in barrels. Five years on the lees. 5 g/L dosage. Drink now." (Mar 2025)
94 Points - Jeb Dunnuck:
"Composed of 48% Pinot Noir, 32% Chardonnay, and the rest Meunier, the NV Champagne Sous Bois is always aged on lees for five years. Made with 26% reserve wine and two grams per liter dosage, it pours a touch deeper golden straw color and is aromatic of fresh baked bread, marzipan, peaches, and marmalade. It’s not as oaky as I’d remembered it from previous tastings, with the blend feeling more harmonious and integrated. Full-bodied but not overly opulent, it fills the palate with a supple richness although it’s fully dry, and its nuttiness is still present but doesn’t dominate the wine. It would be paired exceptionally well with Comte cheese. 2 grams per liter of dosage, disgorged the second quarter of 2023. Drink 2024-2040." - Audrey Frick (Dec 2024)
93 Points - Wine Enthusiast:
"With 40% of older reserve wines in the blend, this Champagne was fermented in wood. Its aroma brings out toastiness, while on the palate, the richness of the wine suggests maturity. It is a finely balanced wine, ready to drink now." - Roger Voss (Dec 2024)
93 Points - Wine Spectator:
"Fragrant, with hints of graphite, cherry blossoms and spices, revealing a firm frame of vivid acidity that's tightly meshed with flavors of blackberry tart, lemon granita and salted Marcona almond. Shows a raw silk–textured mousse that carries a chalky note on the finish. Pinot Noir, Pinot Meunier and Chardonnay. Disgorged spring 2022. Drink now through 2026." - Alison Napjus (Nov 2023)
93 Points - Vinous Media:
"Rich, radiant and resonant, the Brut NV Sous Bois is wonderfully expressive. Dried orchard fruit, spice and chamomile build nicely with aeration. This release is based on 2015 with 40% reserve wines, a blend that works so well. Delicate floral and dried herb notes linger. Dosage is 5 grams per liter." - Antonio Galloni (Nov 2023)
93 Points - Wine Advocate:
"Based on the 2016 vintage with 26% réserve wines from eight different vintages, Billecart-Salmon's NV Brut Sous Bois exhales a delicate, toasty bouquet of mirabelle, tangerine, white fruits, ripe orchard fruits and baked bread, mingled with delicate notes of vanilla pod. Medium to full-bodied, round and creamy, it's perfectly balanced with a vinous, fleshy core of fruit and a delicately toasty finish complemented with gastronomic bitterness. This blend of 48% Pinot Noir, 32% Chardonnay and 20% Pinot Meunier was disgorged with two grams per liter of dosage." - Yohan Castaing (Oct 2024)
92 Points - Decanter Magazine:
"Fermented and aged over winter in second-hand small barrels and barrels seasoned in-house (although future editions will include wine from larger casks). Rich and inviting apricot and kernel notes, brown butter and nutty honey. Some soft strawberry and an appetising, tangy apple length, highly expressive but really rather polished and rounded out. One third each Pinot Noir, Meunier and Chardonnay." (Apr 2023)
![Billecart Salmon "Sous Bois" Brut NV (Champagne, France) - [JS 94] [JD 94] [WE 93] [WS 93] [VM 93] [WA 93] [DM 92]](http://artisan-wine-spirits.myshopify.com/cdn/shop/products/BillecartBrutSousBois_{width}x.jpg?v=1632523006)
![Billecart Salmon "Sous Bois" Brut NV (Champagne, France) - [JS 94] [JD 94] [WE 93] [WS 93] [VM 93] [WA 93] [DM 92]](http://artisan-wine-spirits.myshopify.com/cdn/shop/files/BILLECARTsousboisnothxgiving_2_{width}x.png?v=1690317162)
![Billecart Salmon "Sous Bois" Brut NV (Champagne, France) - [JS 94] [JD 94] [WE 93] [WS 93] [VM 93] [WA 93] [DM 92]](http://artisan-wine-spirits.myshopify.com/cdn/shop/products/BillecartBrutSousBois_1800x1800.jpg?v=1632523006)
![Billecart Salmon "Sous Bois" Brut NV (Champagne, France) - [JS 94] [JD 94] [WE 93] [WS 93] [VM 93] [WA 93] [DM 92]](http://artisan-wine-spirits.myshopify.com/cdn/shop/files/BILLECARTsousboisnothxgiving_2_1800x1800.png?v=1690317162)