Sparkling

Our Professional Review

Oscar Garcia Moncada 67Wine.com | The current release of 67 Wine Somm Series Cava NV Brut is a blend of the three traditional grape varietals used to make Cava in the Penedes region of Catalonia :  Xarel.lo, Macabeo, Parellada.

Methode Traditionnelle (traditional method) and aged for 1 yr in the cellar after disgorgement.

Tasting Notes: Fresh and enticing with aromas of white peaches, brioche and white cranberries. Medium bodied with fine bubbles. The finish is refreshingly dry and clean.

Food Pairings: Perfect as an Aperitif or pair with an array of snacks, or your favorite dishes.

Our Professional Review

Somm Series Cava Brut Rose is made with 100% Garnacha. Traditional Method and aged a year in the cellar after disgorgement. Pale transparent pink hues. On the nose there's a bouquet of wild raspberries, cranberries and tangerine peel. Crisp and lively on the palate with a red-fruited spiced tinge. Refreshingly dry finish.

Food Pairings: Go against the grain and pair with a lovely Fruit tart.

- Oscar Garcia Moncada 

Our Professional Review

Oscar Garcia Moncada 67Wine.com  | 67 Wine Somm Series Cava Gran Reserva 2018 Guarda superior is a blend of the three white grape varietals traditionally used in El Penedes for the production of Cava: Macabeo, Parellada and Xarel.lo. 

The three grape varieties are fermented separately and the wine undergoes Traditional method production and then aged 48 months sur lattes.

Winemaker Description

Varieties: 70% of Xarel.lo, 20% of Macabeu and 10% of Parellada

The three grape varieties are fermented separately and then the wine do the second fermentation in the bottle like the method Champenoise in the CAVA aging more than 48 months.

Recommended Serving Temperature: 6oC

Aspect: Pale straw yellow in color. Brilliant appearance with constant release of fine bubbles forming a crown on the surface of the glass.

Aroma: Has the special aroma from the second fermentation in the bottle and evolution in the cellar. Extremely fine and fresh. An aroma from the ageing process that gives it a personality of its own like croissants, almonds, white fruit, salinity and minerality.

Taste: Still conserves the varietal flavors mingled with those of the ageing process to achieve a perfect balance. It is fine on the palate with a certain rejuvenating acidity producing a pleasant and extremely harmonious combination.
A fairly long finish in the mouth. The bubbles are very small and delicate and It’s very elegant.

Food and wine pairing:
It’s perfect with tapas, with sea food, fish, cheeses, chicken, white meat and dry desserts.

Expert Review

Jeb Dunnuck 90 Points | Made from 70% Chardonnay, 20% Pinot Noir, and the rest Meunier, the NV Champagne Origine Brut pours a straw hue and is based on the 2019 vintage with 30% reserve wines and partially raised in 228-liter barrels. It’s generous in its aromatics, with spicy notes of graham cracker, toasted almond, baked pear, and orange. Fluffy and rounded in its mousse, it fills the palate with ample juiciness through the mid-palate and has an attractive, clean finish. It’s a charming wine that casts a large net to drink over the next few years. 

Winemaker Description 

This cuvée represents the “origin” of the family story and blends grapes from their three historic villages. 70% Chardonnay, 20% Pinot Noir, 10% Pinot Meunier. The Origine Brut is the brand's flagship wine. A blend of 70% Chardonnay, 20% Pinot Noir, and 10% Pinot Meunier. This wine impressively dances the delicate balance between freshness and unctuous texture. Truly delightful in the glass, this Grower Champagne has never been sold outside of France before.

Winemaker Description

Straw yellow in color with creamy mousse and delicate, long-lasting bead. On the nose, it is rich, with excellent fruit, releasing scents of yellow apple, peach, wisteria, and acacia blossom. Wonderful balance and elegance complemented a pleasurably crispness on the palate. It holds a delicious vein of acidity, displaying a crisp, savory mouthfeel. Generous, lingering flavors nicely mirror the nose and achieve perfect balance.

Expert Review

89 Points Robert Parker | A classic wine from one of the region's top producers, the Adami NV Valdobbiadene Prosecco Superiore Bosco di Gica Brut is steely and tonic with pummelo, white grapefruit and unripe pear. There are crisp mineral tones of crushed rock and sandstone. This is your quintessential Brut-styled Prosecco Superiore. The wine represents a blend of fruit from 34 different lots.

Winemaker Description

Expert Reviews 

James Suckling 93 Points |This is a fantastic NV Champagne with a fine, creamy texture of small barrels and a deep, layered palate with dried apple, hints of pie crust and bread dough. Tangy. Layered and powerful, yet fresh. Lovely Brut Champagne. Based on 2015. Chardonnay 50% pinot noir 25% and 25% pinot meunier

Wine Spectator 93 Points | Delicate hints of verbena and spice notes of ground anise and cardamom accent rich flavors of ripe yellow peach and raspberry fruit, with notes of chopped hazelnut, pickled ginger and preserved lemon. Firmed by chiseled acidity, this is finely meshed and mouthwatering, with a satiny mousse and creamy finish. Chardonnay, Pinot Meunier and Pinot Noir.

Winemaker Description

The nose is moderately intense yet complex. The sweet pastry, biscuit and orchard fruit notes are followed and enhanced by hints of citrus, white flowers and fresh butter.The initial taste is clean: this is a very silky and sparkling wine whose sugar content works well with its body. There is a certain chalky minerality and the texture is smooth. It is characterful without being overbearing.The finish is crisp, with a slight mineral undertone, and long at 6 to 8 seconds. It leaves an excellently balanced acidic aftertaste, with a sugar component that is undeniably pleasing on the palate.

Expert Review 

The Tasting Panel 94 Points | Sunset-pink in the glass, this vivacious blend of 45% Chardonnay, 20% Pinot Noir, and 35% Pinot Meunier kicks off with scents of brioche, red currant, and Rome apple plus flashes of honey and white flowers. Cascading from a font of ripe acidity are fleshy flavors of nec- tarine and red plum as well as mandarin orange; an underlying stoniness reveals itself before a long finish of almond and orange rind.

James Suckling 93 Points | This is a fruitier rosé. Dry and layered with nice phenols, yet it’s lively. Full-bodied, creamy and relatively dry at the end. Not heavy, but agile. 46% chardonnay 20% pinot noir and 34% pinot meunier. Drink or hold.

Winemaker Description 

The robe is reminiscent of rose petals. The healthy effervescence builds to an attractive mousse. The initial aroma is fruity (strawberries and redcurrants) and floral (peonies). Wheat, biscuit and crème fraiche notes are detectable, as are hints of more roasted flavors. The initial taste is clean, and then opens up to a pleasant structured quality. There is real harmony to this wine, bolstered by fine acidity, light tannin notes and discrete sweetness. Because it sparkles enthusiastically, the texture goes from 'gentle' to 'firm' and back again. It is long and the finish is slightly smoky with mineral notes.

Winemaker Description

Being a classic modern vintage, this year is abundant in character. Golden apple and Anjou pear flavors influenced by Knudsen Vineyard fruit add to the natural weight and brightness, while vanilla and toasted cake crust sneak into the flavor mix, adding to the opulence of this blend.

Expert Rating

90 Points James Suckling | Fresh and floral nose with white stone fruit and lemony undertones. Medium-bodied with a foamy mousse and vivid acidity. Easy and refreshing. (2019). 

Expert Notes

Joaquin Hidalgo writes:  The 2019 Brut Nature Reserva is composed of 50% Xarel·lo, 25% Macabeo and 25% Parellada. Aged for four months on the lees, this bright yellow Cava offers enticing aromas of lime and lemon, complemented by toasted bread and brioche notes. Dry and ethereal, it features a fine, mousse-like texture on the palate, with a refreshing core and a lasting bakery finish. This wine beautifully balances the flavors of the wine with the influence of the lees.

James Suckling writes:  I like the savory notes here with gentle earthy and saline hints to the stone fruit. It’s medium-bodied, creamy and soft. Relatively dry. From organically grown grapes. Vegan. Drink now.  - James Suckling 90

Producer Description 

Avinyó Cava is a premier, hand-made, artisanal sparkling wine house which stands in stark contrast to the status quo of the industrial Cava machine. Located in the Catalan countryside in the remote village of Avinyonet del Penedès, the Esteve family traces their history to 1597 in the same farmhouse, Can Fontanals.

Their spirit of innovation and respect for traditions, driven by an undercurrent of constant self-improvement and a relentless drive for quality, are the defining characteristics that set Avinyó Cava apart.

Avinyó Brut Nature is a refined expression of terruño-driven Cava from a vineyard selection of organically-grown, old-vine 70% xarel-lo,  25% macabeo, and 5% parellada from their Can Fontanals masía at 250m to 275m.

Vinification – After a night-time grape harvest to avoid oxidation and for optimal temperature, the grapes are pressed very gently in a pneumatic press. The base wine is fermented in temperature-controlled stainless steel between 14°C and 16°C. After cold stabilization, the wine begins its secondary fermentation in bottle with the addition of yeasts and sugar in late January. It is then aged a minimum of 24 months on the lees before being disgorged on demand. No dosage.

OH! The caves of Bailly Lapiere, one of the major producers of Cremant in Burgundy.

The spectacular caves have supplied the stone for some of the greatest architectural works in Europe including the Pantheon, Notre Dame de Paris, Chartres Cathedral and more. The underground extraction probably began at the end of the medieval period and finally ceased around the beginning of the 20th century. The caves and their history are astonishing.

Bailly, a village in the Auxerrois region of Burgundy, is the birthplace of the Crémant de Bourgogne AOC. Bailly Lapierre has been in operation since 1972 in an underground quarry; the cellars are 50 metres underground, quarried deep in the heart of the famed Tonnerre stone, an enchanted, magical setting in which to watch over Crémants as they age. 430 grape growers provide the grapes for their Crémant (pinot noir, chardonnay, gamay, and aligoté). The wine goes through full malolactic fermentation and ages for 12 months in-bottle prior to release, giving it a wonderful roundness. It is clean, pure, and refreshing. Organically grown.

OH! The caves of Bailly Lapiere, one of the major producers of Cremant in Burgundy.

The spectacular caves have supplied the stone for some of the greatest architectural works in Europe including the Pantheon, Notre Dame de Paris, Chartres Cathedral and more. The underground extraction probably began at the end of the medieval period and finally ceased around the beginning of the 20th century. The caves and their history are astonishing.

Bailly, a village in the Auxerrois region of Burgundy, is the birthplace of the Crémant de Bourgogne AOC. Bailly Lapierre has been in operation since 1972 in an underground quarry; the cellars are 50 metres underground, quarried deep in the heart of the famed Tonnerre stone, an enchanted, magical setting in which to watch over Crémants as they age. 430 grape growers provide the grapes for their Crémant (pinot noir, chardonnay, gamay, and aligoté). The wine goes through full malolactic fermentation and ages for 12 months in-bottle prior to release, giving it a wonderful roundness. It is clean, pure, and refreshing. Organically grown.

Winemaker Description

Sparkling Moscato at it's finest! It has a lovely sweetness that is balanced by fine bubbles and fresh acidity. Drink it chilled, on its own, or with whatever you're cooking for dinner!
  

Winemaker Description

This lightly effervescent wine has a moderate crimson reflection with delicate floral fragrance of honeysuckle and raspberry aromas.

Bottled by V.E.C.A.M. (Vecchia Cantina di Montepulciano).

The sweet palate of strawberries and melon make this a wonderful wine for desserts and fruits or simply for enjoying it on its own.

Aromatic sweet sparkling wine. Estate bottled. Product of Italy.

Winemaker Description 

Mevushal. Bartenura Prosecco Rosé is a semi-dry sparkling wine with fruity flavors, light effervescence, and a beautiful pink hue. It's the perfect celebratory wine and will pair beautifully with aperitifs and desserts.

Producer Description 

Lemon yellow colour with steely reflections. Fine bubble forming a small, slowly evolving rosary. Fruity aromas where the apple predominates, pleasant in the mouth with a slight acidity and a well-integrated bubble.

Hot and cold starters, oisters, game, fresh foie gras and caviar. Goes very well with most dishes provided that there are no condiments as very strong paprika powder.
The grapes come from the property owned vineyards in the municipality of Grávalos, south of Monte Yerga at the foothills of the “Cordillera Ibérica” at an altitude between 700–800 meters above sea level. A remarkably high located area where you obtain fresh wines with little alcohol content and with very fine and elegant aromas.

The Viura grape is harvested during the two first weeks of October. The collection of the grapes is done manually, selecting the grapes, preventing any deteriorated grapes from reaching the press or not complying with the quality required to elaborate our cavas. 

Winemaker Description

78% Pinot Noir, 22% Pinot Meunier; Cuvée Initiation is the newest addition to the Déhu lineup. Made from Pinot Noir and his signature variety Pinot Meunier, which Benoît planted using massale selection of Pommard clone from Burgundy. Oak vinification and ageing, unfined and unfiltered, low dosage. The wines is zippy and round with a persistent finish.

Expert Reviews 

Eric Guido writes:  he NV Extra Brut '61 balances vivid Asian pear and lemon oil with an enriching hint of toasted brioche that nicely embellishes its bouquet. This is supple and pleasing with each sip. A core of citrus-tinged acidity balances its pleasant inner sweetness as nuances of young peach and inner florals resonate throughout. It leaves the palate perfectly reset for another sip as nuances of almond paste and salty mineral linger. The Extra Brut '61 is a blend of 85% Chardonnay and 15% Pinot Noir that matures on the lees for twenty-four months.  Drinking 2022 to 2026.  - Vinous 91

Monica Larner writes:  A blend of 85% Chardonnay and 15% Pinot Nero (with 24 months on the lees in bottle), the Guido Berlucchi NV Franciacorta '61 Extra Brut is clean and sharp, and the wine offers a good amount of bread or sourdough to elevate the bouquet. There is some fruit, but it is mild and tends to stick to citrus and apple. The palate shows more dimension with a spot of white pepper and orange peel.  Drinking 2023 to 2027.  - Robert Parker Wine Advocate 90

James Suckling writes:  Clean and simple, this has a tight nose of green apples and lime flowers. Large yet soft bubbles, refreshing acidity and lean body with a fruity finish. Drink now.  - James Suckling 92

Winemaker Description 

Extra Brut '61 is a tribute to the birth of Franciacorta in 1961—the year Berlucchi produced the first of this classic method sparkling wine. This fun and lively sparkler offers citrus fruit and a crisp, clean finish. Winemaker Description. 

Winemaker Description

For its 170th anniversary, Maison Besserat de Bellefon gave its cellar master, Cédric Thibault, the freedom to imagine an exceptional cuvée expressing the best of his style. Perfect for special occasions, this extraordinary champagne will pair perfectly with lobster or haddock.

Expert Review

Wine Enthusiast 93 Points | This limited-edition wine is a blend of grand cru Pinot Noir and Chardonnay. Aged for 10 years in bottle, it is a steely, structured wine that brings sophistication to the white fruits and lively acidity. Drink now.  

Expert Reviews

James Suckling 93 Points: Lovely aromas of raspberries, gingerbread, toast and honey on the nose. I like the generosity and concentration of flavor on the palate, with a medium body and soft, creamy bubbles. Long finish. 43% meunier, 29% chardonnay and 28% pinot noir, with over 50% reserve wines. Blend of 15 vintages, with percentages based on the 2020 vintage, back to 2006. Delicious now.

Robert Parker's Wine Advocate 91 Points: This blend of 43% Pinot Meunier, 29% Chardonnay and 28% Pinot Noir, with 71% vins de réserve and 10% perpetual reserve, the NV Brut Réserve offers up aromas of spring flowers, herbs, blossoms, lime and brioche. Medium to full-bodied, tense and precise, with a crystalline texture enhanced by bright acids, this is a long, delicate and ethereal Champagne. It matured 8% in barrels and 36 months on the lees in bottle, followed by six months after disgorgement with three grams per liter dosage.

Wine Enthusiast 92: This Champagne is a classic. The nonvintage wine shows real richness and depth. It is structured, open with a honeyed aroma and ripe, rounded white fruits.

Winemaker Notes

Expert Reviews

Winemaker Description 

Billecart-Salmon takes you to the historic lands of Leuvrigny, Festigny and Venteuil in the heart of the Marne Valley. You will discover a new expression of Pinot Meunier.

The delicate floral notes and the sweetness of the fruity aromas of this unique single-varietal cuvée will brighten up your most beautiful moments of sharing.
Radiant and luminous visual pleasure, defining a golden yellow hue with soft silver reflections. 

Always with this cord of extremely fine bubbles and so well channeled in the center of the glass. In mouth A relief with a sensual texture where a certain gourmet fluidity sets in, evolving towards an infused and tasty fruit (white cherry, pineapple and yellow plums). The perfect sensation of an index of accomplished pleasure defining an aerial walk with a distinguished and refined sensory capacity.

With such a pretty finish that stretches towards white pepper and pretty acidulous yellow fruits. At nose Harmonious floral sensations (linden and grasses) associated with the summer scents of a freshly cut wheat field (cereals and stubble). It will awaken your senses to refined nuances ranging from crunchy fruit to citrus pulp. A very delicate set where the expression of Pinot Meunier is subtly revealed.

Winemaker Description

Its pale and bright pink colour is adorned with warm glints of gold and its delicate slowly rising bubbles give it a persistent mousse. This cuvée unveils a subtle aroma leading to an elegant, delicate bouquet of fine notes of red fruits and zest of citrus fruits. Its special method of vinification gives this cuvée a light, elegant flavour, followed by a fresh finish with a taste of raspberry.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. 

Expert Reviews

Wine Enthusiast 94 Points | Such an elegant, ethereal wine, this orange-pink wine is dry and crisp with fruity raspberry flavor at the fore. This particular bottling could improve for a year, but makes a great food Champagne now.

James Suckling 94 Points | An subtle nose with plenty of fine autolysis aromas of fresh bread and sweetly fragrant yeasty notes, plus some gentle spice and chalky notes. The palate unleashes beautiful wild strawberry fruit flavors, super fresh, fleshy and pure. Great balance and depth. Drink now. 

Expert Reviews

Antonio Galloni of Vinous writes 91 Points | The NV Brut Rosé (base 2020) is another wine that points to the progress Mathieu Roland-Billecart has made here in recent years. Pliant, creamy and super-expressive, this edition is striking. It has a good bit of textural richness and is fresher than the 2018 tasted alongside it. Of course, some of that may be as simple as time in bottle. Pomegranate and grapefruit are laced into the brisk, finely cut finish. This release is based on 2020, with 46% reserve wines back to 2014. Dosage is 4.7 grams per liter. Disgorged: second trimester 2023.  Drinking 2024 to 2030.

Tim Hewson of Decanter writes 92 Points | Based on the 2020 vintage, Billecart-Salmon's signature rosé appears to be on its finest form of recent years under cellar master Florent Nys, full of fragrant, crunchy redcurrant, red cherry and orange fruit with an alluring hibiscus-like floral lift and subtle green peppercorn spicing. The Meunier wraps the intensity of the vintage base in a little softness that keeps the focus on effortless ease (helped by the selection of delicate Chardonnays and young, fresh reserve wines), all adding up to a rosé of immediacy and charm, sweet-natured without sweetness and fragrant without overt fruitiness. 40% Chardonnay, 30% Pinot Noir and 30% Pinot Meunier.  Drinking 2024 to 2027.

Expert Reviews 

94 Points Jeb Dunnuck | The NV Champagne Brut Rose is an attractive pale salmon hue, with a fresh perfume of wild strawberry, ripe peach, white and red flowers, a hint of tropical fruit, and grapefruit. The palate is rounded, with fruit up front and through the mid-palate, and it has a silky and fresh lift. There is a wonderful ease and drinkability to this wine, which delivers balance and finesse. Best after 2022.

93 Points James Suckling | Attractive salmon color with aromas of dried strawberries and lemons, as well as hints of flowers. Full-bodied with tight tension from the fine phenolics that run through the palate. Hints of white pepper, peaches and sliced green strawberries with some candied lemons, too. Always an excellent bottle. 40% chardonnay, 30% pinot noir and 30% pinot meunier. Drink now.

91 Points Decanter | Currently based on the 2016 harvest, this is floral and citrussy, showing a lithe, graceful balance. It’s a blend of 40% Chardonnay, 30% Pinot Noir and 30% Meunier, with about 40% of reserve wine, and red wine accounts for 7% of the blend. Its delicate, subtly expansive flavours of raspberry and strawberry are enlivened by a tangerine-like acidity, and while it feels ripe and full in flavour on the palate, it never loses its sense of refinement and poise, finishing with detailed length and depth.

91 Points Wine Enthusiast | A fine composition of red fruits and taut citrus, this Champagne is poised and fragrant with acidity and light tannins.

90 Points Wine Spectator | Delicate notes of yellow plum, marzipan, verbena and fleur de sel are set in this firm and finely meshed rosé Champagne. Creamy finish. Chardonnay, Pinot Noir and Pinot Meunier. Drink now.

Persistent mousse, with fine bubbles rising slowly. Pale salmon pink in color, with a shade of gold. A nose of red fruits and fresh pear. Delicate fruit on the palate, elegant, and showing great finesse. Winemaker Description. 

Expert Reviews

98 points James Suckling | Richly complex nose of spiced yellow plums, brioche, toasted lemons, butterscotch, baked apples, strawberries, coffee cream, praline, earthy mushroom and truffle hints. It’s creamy, layered and generous, with soft bubbles. Complex toasty and spicy elements carry through to a long finish. Opulence and sophistication. Single parcel pinot noir, 100% vinified in oak barrels. No malo. 1g/l dosage. Drink now or hold.  

98 Points Vinous | The 2005 Brut Le Clos Saint-Hilaire is sublime. Silky and understated, the 2005 is a model of class. The mousse alone is utterly captivating. Dried pear, gentle hints of spice, dried flowers and mint are some of the many notes that grace the 2005. In this vintage, Le Clos Saint-Hilaire is quite soft and medium in body, a Champagne of refinement more than power. Orchard fruit, white flowers and bright saline undertones frame the long, very pure finish. 

95 Points Wine Advocate | Disgorged at the end of 2019 with a dosage of one gram per liter, Billecart-Salmon’s 2005 Brut Le Clos Saint-Hilaire is the eighth edition (the release sequence is 1995, 1996, 1998, 1999, 2002, 2003, 2006 and 2005; Mathieu Roland-Billecart released this vintage after the 2006, to give it more time to mature in bottle.) This 100% Pinot Noir from the single vineyard in Mareuil-sur-Aÿ has a bright, vibrant, fresh nose of orchard fruits, dried fruits, nuts, pastry and spices. The palate is tense, delicate and medium-bodied and evokes notes of white pepper and chalk with a saline finish and a gently bitter aftertaste due to the vintage. It's a little more austere than the 2006 vintage but precise and crystalline. 

Jancis Robinson 17.5 Points | From the walled vineyard behind Billecart's HQ in Mareuil-sur-Aÿ planted exclusively with Pinot Noir. It was all vinified in oak. Apparently 'this micro cuve´e will pair wonderfully with a wild turbot and Burmese coffee'. The label is made of cherry wood sourced from sustainable forests. Each individual wooden label is distinguished by differences in grain and colour, making each bottle unique. Full of life on the nose and richly textured on the palate. Thoroughly satisfying wine with quite a bit of body that reaches every crevice of the palate. Firm, savoury finish. A serious, dense champagne for the table. 

98 Points Jeb Dunnuck | Based on 60% Pinot Noir and the rest Chardonnay, with 17% raised in barrels, the 2008 Champagne Nicolas François spent more than 150 months on its lees, with 2.9 grams per liter dosage. It pours a rich straw hue and is layered and long with aromas of truffle, apricot, croissant, floral orange blossoms, and marmalade. Full-bodied, it’s supple in texture, with a rounded mousse, and has a long-lasting, mouthwatering finish. Exceptionally well-balanced, it comes together seamlessly on the finish. This will be a wine to enjoy over the next three decades. 

97 Points Decanter | On release this is reserved, taut and subtle, with sourdough, confit lemon and gentle blackberry Pinot fruit presented with daring dryness (just 2.9g/L residual sugar) and intensity. The texture surrounding the firm acidity is cool, clean and lightly creamy, the mousse beautifully delicate. Somewhat inscrutable and firm at the moment, this structured and lean Cuvée Nicolas François stands to gain considerable expressiveness with time under cork. Made from 60% Pinot Noir and 40% Chardonnay from 83% grand cru vineyards. 17% oak-vinified with 150 months on lees, disgorged in summer 2022. 

97 Points James Suckling | Lovely precision and drive to this with aromas of lemon curd, brioche, praline, apricots, pomelos, mandarin zest and salted caramel. It’s held together by a sharp, citrusy backbone of acidity, balanced with a fine, silky mousse. Both structure and softness here. Citrus fruit brightness on a beautifully elegant and seamless finish. 

96 Points Wine Advocate | The 2008 Brut Cuvée Nicolas François was disgorged during the third quarter of 2022 with less than three grams per liter. It has a delicate, pure, clean bouquet with aromas of orchard fruits, spring flowers, honey and licorice, with hints of brioche and pastry with aeration. Medium to full-bodied, chiseled and crystalline, with racy acids and a chalky texture, the palate is tense and the finish is long, penetrating and salty. It exhibits perfect Billecart style, yet tension is present, a sign of the vintage. It is a blend of 60% Pinot Noir (sourced from Aÿ, Mareuil and Verzenay) and 40% Chardonnay from Mesnil, Chouilly and Cramant, and it matured 83% in tanks and 17% in old oak barrels. 

96 Points Vinous | The 2008 Brut Cuvée Nicolas François Billecart is an electric, nervy Champagne that very much reflects the style of the year. Crushed rocks, mint, spice, dried herbs, hazelnut, lemon peel and marzipan are all beautifully laced together. The 2008 is just entering its first plateau of maturity, making it a fine choice for drinking now and over the next two decades, possibly more. The blend id 60% Pinot Noir (from Mareuil-sur-Aÿ, Ambonnay, Bouzy, Verzy and Verzenay) and 40% Chardonnay (from Mesnil, Chouilly and Cramant). It's a terrific effort, although I must add that a recent visit made it pretty clear that even better things lie ahead. Dosage is 4 grams per liter. 

94 Points Wine Spectator | A vibrant Champagne, with vivid acidity enmeshed with the lacy mousse, creating a fine frame for flavors of black currant and apricot fruit, preserved lemon, toast and ground coffee. Reveals minerally hints of oyster shell and brine that linger on the finish. 

Wine Advocate 97+ Points | Disgorged with seven grams per liter dosage, the 2008 Brut Rosé Cuvée Elisabeth Salmon is one of the finest wines I've tasted from Billecart in recent years. Unwinding in the glass with aromas of peach, mandarin oil, warm bread, red berries and petals, it's full-bodied, deep and vinous, with lovely mid-palate amplitude, terrific concentration and bright girdling acids. In what is quite a tightly wound vintage and from a house whose style is rather understated, this is a dramatic, fleshy wine that concludes with a long, flavorful finish. Drink 2022 - 2048.

James Suckling 98 Points | This is very vinous with aromas of iron, strawberries, old roses and geraniums. So aromatic. Full-bodied, really intense and layered with super dryness and depth. Lots of saline and spicy character at the end, such as clove and pepper, as well as hints of flowers and melted butter. Strawberry tart at the end. 17% in aged oak casks. Blend of 55% pinot noir from six villages (Mareuil sur Ay, Ay, Bouzy, Ambonnay, Verzenay and Verzy) and 45% chardonnay from three Grand Crus (Mesnil sur Oger, Cramant and Chouilly). 9% of the blend is red wine from a parcel in the village of Mareuil sur Ay. Bottled June 2009 and disgorged July 2019. Drink or hold.

Vinous 97+ Points | The 2008 Brut Rosé Cuvée Elisabeth Salmon explodes from the glass with a mesmerizing array of aromas, flavors and textures. Blood orange, cinnamon, mint and dried flowers. The 2008 is incredibly young, but it is also incredibly tempting. Patience will be rewarded. In the meantime, readers might enjoy adding a few bottles of the stellar 2007 to their cellars, as the nervy, taut 2008 needs time. The 2008 is 55% Pinot Noir (from Aÿ, Verzy, Verzenay and Mareuil) and 45% Chardonnay (from Chouilly, Avize and Cramant), with 9% still wine from Mareuil. It is the first vintage that includes a portion of wines (17%) done in barrel and the first vintage in which the magnums were aged on the cork rather than on crown seal. Dosage is 7 grams per liter. Drink 2028 - 2043.

98 Points Decanter | A superb vintage of this renowned prestige cuvée, this is made from a base of 55% Pinot Noir and 45% Chardonnay, to which is added 9% of red wine. Despite ageing on its lees for 10 years, it remains almost shockingly youthful, its vividly primary flavours of red cherry, strawberry and nectarine wrapped up in a taut, tense frame. It’s silky in texture and intricately complex on the long, elegantly harmonious finish, underlined by a saline chalkiness, and it demonstrates all the requisite completeness and character for long ageing, promising a slow and dignified evolution to come. Drinking Window 2021 - 2050.

Billecart-Salmon's rare and highly sought after "Elisabeth" Brut Rosé, a blend of the best Pinot Noir and Chardonnay, is made only in exceptional vintages, called millésimes. It was created in 1988 as a tribute to co-founder Elisabeth Salmon. A luminous visual presence with soft shimmering coppery reflections and a deep salmon pink hue. A refreshing and sensual sensory expression of citrus peels and red berry jelly, with the exquisite sensation of a rich and complex aromatic amplitude (Plougastel strawberry, Mara des Bois and vine peach). Beautifully refined and mature olfactory notes, releasing a distinctive perfume of scented soft spices and wild rasberry pulp. Harmonious blossoming of gourmet flavors (tangerine, blood orange and Reinette apple tart). A fullbodied and layered mouthfeel, evolving towards a chalky edge and a lingering finish of citron zest and red and white currants.

Blend: 55% Pinot Noir, 45% Chardonnay,

This great wine is endowed with great finesse and delicacy, its personality shining through textures and flavors. An aromatic charm coupled with a rare mineral dimension, ideally paired with poulet de Bresse or Breton langoustines royales. Winemaker Description. 

Winemaker Description 

Blanca Cusiné: The traditional Xarel·lo variety is "connected" with two historical varieties of the quad-sparkling wines used in the world of the Khadonnay and Pinot Noir. Wine made by the traditional method of sparkling wine is aged with yeast for 80 months.

Blanca Cusiné: The traditional Xarel·lo variety is "connected" with two historical varieties of the quad-sparkling wines used in the world of the Khadonnay and Pinot Noir. Wine made by the traditional method of sparkling wine is aged with yeast for 80 months.

It refreshes, offering a delicate friendship of the tastes of yellow plums, toast, grated ginger and orange peel.

Winemaker Description

It is very full in the mouth with a splendid bubbly sensation that fills the whole palate. Red fruit also appears, even more markedly in the nose. Long finish and great elegance. 

Expert Review - Vintage 2015

James Suckling 96 Points | Enticing, fragrant aromas of toast, lemon zest and an earthy-smoky nuance lead to a palate of subtle Bosc-pear, mango, papaya, even pineapple flavors. Lifted by fresh acidity on the medium-bodied palate, the wine keeps unfolding in toasted walnuts, honey and a dash of bitter marmalade. It’s mouth-filling, alive with acidity and full of finesse.

Wine Spectator 96 Points | This expressive Champagne features a rich, well-spiced range of flavors chiseled by well-honed, integrated acidity, which lends a racy feel to the ripe black cherry and mulberry fruit and notes of salted almond, pink grapefruit granita, crystallized honey and pickled ginger that ride the raw silk–like mousse. Hints of chalk and spring blossoms play on the clean-cut, lasting finish. Pinot Noir and Chardonnay.

Vinous 96 Points | Bollinger's 2015 Brut Grand Année is an intriguing wine in that is clearly reflects the decision to pick on the later side in order to avoid vegetal notes derived from the mismatch of alcoholic and phenolic ripeness. "Balance was hard to achieve in 2015," Chef de Cave Denis Bunner notes. "At 10% in sugar, the fruit was simply not ripe. We had to wait to reach the optimal window of ripeness." Bunner also opted to increase the Chardonnay, so the blend is 60% Pinot Noir and 40% Chardonnay, as opposed to the more typical 70/30 blend, with more Verzenay than Aÿ in the Pinots. Dried citrus peel, sage, menthol, sage, tangerine peel and spice build with some coaxing. Light tropical overtones develop with aeration. There's real density and textural richness here. This will be a fascinating vintage to follow. Stylistically, it is the complete opposite from the much more linear 2014 that precedes it. Dosage is 8 grams per liter. Disgorged: May 2023.

The Wine Advocate 95+ Points | The 2015 Brut La Grande Année was disgorged last year with eight grams per liter dosage. The wine has turned out beautifully, exhibiting a more muscular, old-school Bollinger profile in contrast to the unusually racy, fine-boned 2014 that preceded it. Wafting from the glass with notes of pear, orange oil and white flowers mingled with notions of mocha, toasted hazelnuts and fino sherry, it's medium to full-bodied, layered and textural, with a dense core of fruit framed by chalky structuring extract, concluding with a long, sapid finish. 

Expert Review - Vintage 2015

Alison Napjus of the Wine Spectator writes 97 Points |  Like a racing spinnaker, this is tightly trimmed yet voluminous in character. Toasty notes of roasted almond and vanilla wafer are deftly integrated with sun-dried black cherry, baked peach, blood orange sorbet and candied ginger flavors, all well-defined by racy acidity and a subtle streak of salinity. This is long and fragrant, with pain d'épices, graphite and tea rose notes playing on the finish. Pinot Noir and Chardonnay. Disgorged February 2024. Drink now through 2040.

William Kelley of the Wine Advocate writes 96 Points | Bollinger's 2015 Brut La Grande Année Rosé was disgorged in May last year with seven grams per liter dosage. Offering up deep aromas of orchard fruits, blood orange, mandarin rind and peach mingled with nuances of coffee, praline and fino sherry, it's medium to full-bodied, pillowy and layered, with a broad attack that segues into a vinous palate framed by high levels of structuring dry extract that makes its presence felt on the sapid, nutty and penetrating finish. Given the skin maturity and inherent structure of the year, the Bollinger team elected to include only 4.5% of still red wine in the blend, a comparatively low percentage.

Winemaker Description

To the eye : Bright and deep gold. To the nose : Abundant stewed and candied fruits, accompanied by touches of sweet spice. With time, notes of mirabelle and preserved orange unfold in the glass. On the palate : A grand generosity. Intense cooked fruit and tarte tatin flavours express themselves in a mouth that is full and harmonious.

Expert Reviews

99 Points James Suckling | Amazing aromas of sweet uncooked pie crust with almonds. Then you smell dried apples, apricots and pineapple. Grilled fruits, too. Full-bodied. So tangy and energetic with sizzling acidity and creamy tannins. Flavorful and lightly oxidized at the finish. Smacking my lips. Agile. Ginger and spices. A touch of bitter complexity with some salinity. Extreme character that grabs your attention. 13 years and six months aging on the lees with cork. 3 grams dosage. 71% pinot noir and 29% chardonnay. Don’t serve too cold. Drink or hold.

98 Points Robert Parker | When I was tasting Bollinger's brilliant Grande Année in this vintage, I was trying to imagine how good the 2008 Extra-Brut R. D. would be, as the style of the vintage seems almost perfectly adapted to this cuvée. Four years later, we have the answer, and the wine is brilliant. Disgorged in 2022, it's more reserved out of the gates than the dramatic Grande Année was on release, unwinding in the glass with notes of crisp orchard fruit, orange peel, freshly baked bread, subtle hints of fino sherry, wet stones and macadamia nut. On the palate, it's medium to full-bodied, with a deep core of fruit that's animated by racy acids and a refined pinpoint mousse, concluding with a bone-dry finish. Extremely harmonious and full of youthful energy, it's the finest R. D. of the decade and one that will richly reward a bit of additional age on cork. In style, the most obvious comparison is with the 1996, but the 2008 is more integrated and harmonious on release. These bottles were disgorged late last year with three grams per liter dosage.

97 Points Decanter | Bright in colour with gold reflections, the aromatics are immediately captivating, with marzipan, acacia, apricot and patisserie all vying for attention. It’s impossibly youthful yet reassuringly mature, a bread basket of delicious contradiction. Cerebral seduction ensues on the palate, with dried fruits, bergamot and lime joining the party, then come the hazelnut notes – which have been identified as a leitmotif for the vintage – and a clean, almost chalky finish to restore rigorous harmony. Precision in no way undermines generosity, and generosity in no way undermines potential. A very fine piece of work all in all, tasted from magnum, alongside bottle and jeroboam. Disgorged: November 2022. Dosage: 3g/L. Drinking Window: 2023 - 2050

96 Points Vinous | At times the R.D. is quite exotic, even if there is a good kick of energy from the bright, salivating acids and low dosage. The 2008 R.D. is very much a Champagne for the dinner table, a wine that benefits immensely from aeration. In 2008, the blend comprises fruit from 18 villages, 71% Pinot Noir, mostly from Aÿ and Verzenay and 29% Chardonnay, mostly from Mesnil-sur-Oger and Cramant. Dosage is 3 grams of dosage. I would give this a few more years in bottle to fully come together. Disgorged: October 28, 2022.