Wine Advocate 90 points - A coiled spring of a Champagne, with its berry and bread dough notes locked up in the structure. This needs time or food to mellow and reveal its charms. Good length, with a candied cherry aftertaste. Best from 2006 through 2009
Billecart-Salmon is one of my favorite Champagne houses, and their non-vintage Rose (Lot #L85547401905M) is a consistent winner. A delicate pink color is accompanied by gorgeous sweet cherry, strawberry, and mineral-like scents, assertive medium-bodied flavors, a delicate, crisp personality, and surprising depth as well as persistence. A beautiful berry character in the finish adds to this impeccable rose’s captivating style.
A bone-dry but delicious wine, with red fruits and a beautiful onion-skin color that just hints at rosé. Lovely acidity completes the serious and highly enjoyable wine.
"The NV Billecart-Salmon Brut Rose emerges from the glass with the essence of freshly cut flowers, berries and minerals in a mid-weight, gracious style. It shows gorgeous inner perfume, along with persistent notes of chalkiness that frame the long, sublime finish. Year in, year out, this estate's NV Brut Rose is one of the most consistently outstanding wines in the region."~(90 Points Robert Parker's Wine Advocate)
|The production secrets and the
vinification method of this cuvée go
back to the origins of the House of
BILLECART-SALMON and have been
handed down for seven generations.
The Brut Rosé is a blend of Chardonnay,
Pinot Meunier and Pinot Noir vini?ed
as red wine.
Appearance: Its pale and bright pink
colour is adorned with warm glints of
gold and its delicate slowly rising
bubbles give it a persistent mousse.
Aroma: This cuvée unveils a subtle
aroma leading to an elegant, delicate
bouquet of ?ne notes of red fruits and
zest of citrus fruits.
Palate: Its special method of vinification
gives this cuvée a light, elegant flavour,
followed by a fresh finish with a taste
Serving: This rosé champagne is an
ideal partner as an aperitif and can also
accompany a dish of wild salmon or
sushi. For dessert, it will add a sublime
touch to red fruit flavours.