Champagne Billecart-Salmon Cuvée Louis Salmon Brut Blanc de Blancs 2008

Winery Background and History

Founded in 1818 in Mareuil-sur-Aÿ, Champagne Billecart-Salmon is a family-owned house renowned for its commitment to quality and elegance. Now led by the seventh generation, Mathieu Roland-Billecart, the house emphasizes a delicate, balanced style across its range. The Cuvée Louis Salmon, named after Elisabeth Salmon’s brother and the house’s first cellar master, honors his dedication to crafting exceptional Champagnes. This cuvée showcases the house’s expertise in producing refined Blanc de Blancs Champagnes. 

Producer and Winemaker

Mathieu Roland-Billecart oversees the estate, ensuring the continuation of the family’s legacy. The winemaking team, dedicated to precision and purity, employs a meticulous approach to highlight the unique characteristics of each vintage. For the 2008 Cuvée Louis Salmon, the team focused on capturing the essence of Chardonnay from Grand Cru vineyards, resulting in a Champagne that reflects both terroir and vintage.

Vineyards and Micro Climate

The 2008 Cuvée Louis Salmon is crafted exclusively from Chardonnay grapes sourced from Grand Cru villages in the Côte des Blancs: 40% Chouilly, 33% Cramant, 20% Mesnil-sur-Oger, and 7% Avize. These sites are celebrated for their chalky soils and cool climate, which contribute to the wine’s finesse and minerality. The 2008 vintage benefited from a cool growing season, culminating in a sunny September that allowed for optimal ripening and balance. 

Vinification & Aging Methods

The wine underwent fermentation in a combination of stainless steel tanks (67%) and oak barrels (33%), with partial malolactic fermentation to preserve freshness. It was aged on lees for over 11 years, enhancing complexity and texture. Disgorged in October 2020, the Champagne received a dosage of 7 grams per liter, striking a balance between richness and acidity. 

Tasting Notes

The 2008 Cuvée Louis Salmon presents a pale golden hue with fine, persistent bubbles. The nose reveals aromas of crisp green apple, Asian pear, citrus zest, and chalky minerals, complemented by notes of brioche and white flowers. On the palate, it offers a creamy texture with vibrant acidity, showcasing flavors of lemon confit, marzipan, and a hint of spice. The finish is long and mineral-driven, reflecting the wine’s precision and elegance. 

Food & Wine Pairing

This Champagne pairs beautifully with dishes such as creamy shellfish risotto, seared scallops, or roasted poultry. Its acidity and minerality complement rich, buttery sauces, while its finesse enhances delicate flavors. It also serves as an elegant aperitif, setting the tone for a refined dining experience.

Service Methods and Temperatures

Serve the 2008 Cuvée Louis Salmon chilled at 10–12°C (50–54°F) in a tulip-shaped Champagne glass to concentrate its aromas. No decanting is necessary; however, allowing the wine to breathe for a few minutes after pouring can enhance its expressive bouquet.

Storage and Aging Potential

Stored under optimal conditions—cool, dark, and with a consistent temperature—this Champagne can age gracefully for another 10 to 15 years. Over time, it will develop deeper complexity, with notes of toasted nuts, honey, and dried fruits, adding to its already impressive profile.

Grape Varietals & Percentage Used

100% Chardonnay

ABV (Alcohol by Volume)

12.5%

Scores

• Wine Advocate: 96

• James Suckling: 96

• Vinous (Antonio Galloni): 95