Billecart-Salmon Le Rose NV 750ml

Product Info

Terroir
Founded in Mareuil-sur-Ay in 1818, the house of Billecart‑Salmon sources its grapes from a broad assemblage of Champagne crus—including its own estate ~100 ha plus contract vineyards across 300 ha and some 40 crus within 20 km of Épernay. The terroirs contribute a mix of chalky, limestone-rich soils (especially from the Montagne de Reims, Vallée de la Marne and Côte des Blancs) that give the cuvée its signature precision, elegant minerality and freshness.

Winemaking & Technical Notes
This Brut Rosé is a non-vintage blend (base often from recent harvests with substantial reserve wines) combining approximately 45% Chardonnay, 35% Pinot Noir and 20% Pinot Meunier. Vinification occurs at low temperature (in stainless-steel) to preserve purity and aromatic freshness, with malolactic fermentation blocked or controlled to retain crispness. The wine remains on its lees for roughly 36 months before release, enhancing texture and complexity. The dosage is modest (often around 4.7 g/L to ~7 g/L), underlining the dry, refined style.

Tasting Notes
In the glass, the Champagne shows a pale salmon-pink hue with glints of gold and a delicate, persistent mousse. On the nose, expect fine, subtle aromatics: wild strawberries, red cherries, raspberry, citrus zest and delicate floral notes—honeysuckle or rose petal—and a whisper of chalk/mineral. The palate is elegant and balanced: fresh red-berry fruit (red currant, sour cherry), orchard fruit and citrus, with a creamy smooth texture followed by a saline mineral under-note. Fine acidity gives drive and energy, and the finish lingers with red-berry echo, fresh citrus peel and a touch of spice or pepper. The overall impression is one of finesse, lively poise and that signature Billecart-Salmon style of understated elegance.

Food Pairing & Service
Serve chilled to approximately 10–12 °C (50–54 °F), in a tulip-style sparkling wine glass to allow the aromas and fine bubbles to shine. This cuvée is wonderfully versatile: it excels as an aperitif with light hors d’oeuvres, but is equally adept with refined dishes. Consider pairing it with grilled or smoked salmon, crab or lobster-salad with citrus vinaigrette, sushi or sashimi, or even light charcuterie with raspberries and goat cheese. For dessert moments, it complements a red-fruit tart (raspberry, strawberry) with a crisp pastry base. The wine’s fresh acidity, red-berry fruit and minerality make it a superb match for both seafood and delicate savoury or sweet-fruit dishes.