Average rating 4.9/5 stars across all Google and external reviews
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Bought directly from Billecart-Salmon, the bottles are stored in bond at London City Bond Eton Park, in ideal conditions at a constant 13°C. For same-day deliveries, small quantities are kept in our office cellar, where the temperature is maintained between 11–13°C. We source all our bottles directly from the Maison or their official UK office, eliminating the risk of poor storage. This is crucial, as champagne quality is highly sensitive to heat: temperatures above 18°C accelerate maturity significantly, which compromises quality.
Bottles Available:
16 × 75cl - 34 from 21st Aug - 200+ from 21st Aug We keep some stock in our London Warehouse. Large volumes take 24 hours from our out of London warehouse.
Champagne Billecart-Salmon was founded in 1818 following the marriage of Nicolas-François Billecart and Elisabeth Salmon. Located in Mareuil-sur-Aÿ near Épernay, the House remains family-owned, today led by seventh-generation Mathieu Roland-Billecart.
Chef de Cave François Domi retired in 2016 after 30 years, succeeded by Florent Nys, who joined in 2005. Vineyard management is overseen by Denis Blée. Together with sixth-generation François Roland-Billecart and Antoine Roland-Billecart, they form part of the seven-member tasting committee guiding the House style.
In the 1950s, Jean Roland-Billecart pioneered low-temperature fermentation in stainless steel - now a hallmark preserving fruit freshness. Today, wines are fermented in stainless steel, temperature-controlled large oak casks, small oak barrels, or a combination, depending on the cuvée.
By 2020, production drew on 300 hectares: 100 hectares estate-owned and certified organic in 2025; 100 hectares under contract (herbicides and chemical fertilisers eliminated in 2019); and 100 hectares from grower partners. The vineyards span 40 crus, mostly within 20 km of the winery. In 2017, the House achieved High Environmental Value certification.
The production secrets and the vinification method of Billecart-Salmon Rosé date back to the origins of the house and have been passed down seven generations, ensuring consistent quality throughout the ages. Approximately a tenth of the Pinot Noir in the blend is vinified as red wine. All the wine is fermented in stainless steel with no oak contact so you have that bright fresh red fruit characteristic and hints of the smokey character from the reductive winemaking.
Technical Information:
Vineyards: 100% Grand & Premier Cru | Pinot Noir: Mareuil-sur-Aÿ
Grape Varieties: 40% Chardonnay, 30% Pinot Noir, 30% Meunier | inc. 10% Red Wine
Base Vintage: 2021
Reserve Wine: 40%
Lees Ageing: 3 years
Dosage: 8 g/l
Cork: Mytik Diam Technological
Drink: Now to 5 years
Tasting Note: This pale pink champagne has flecks of gold in the light with a persistent mousse. On the nose: aromas of red fruits and hints of citrus. A well-balanced acidic and delicate palate of strawberries and raspberries leads to a brioche mid-palate. On the finish: a hint of spice and a continued theme of red berries and citrus. It is no surprise this rosé is so renowned.
Champagne Billecart-Salmon was founded with the marriage of Nicolas-François Billecart and Elisabeth Salmon in 1818. Situated in the village of Mareuil-sur-Aÿ, near Epernay. Today the family own 55% of the Maison with partners The Frey Group owning the remaining share. Their partners are owners of Château La Lagune, Paul Jaboulet Aîné in Hermitage and Château Corton-C in Aloxe-Corton. The business farms 100 hectares of their own vineyards and manage another 200 hectares from 40 crus mostly within 20 kms of the winery. Still a family-run organisation, seventh generation Mathieu Roland-Billecart oversees business. In 2016 Chef de Cave François Domi retired after 30 years with Billecart and handed over to his deputy Florent Nys who started with the business in 2005. The vineyards are overseen by Denis Blée and all of the team are members of the eight strong "tasting committee" along with 6th generation François Roland-Billecart and Antoine Roland-Billecart and fifth generation Jean Roland-Billecart.
The House style is intensely bright and fruity with an increasingly oxidative tone brought about by the recent re-introduction of oak. The Billecart-Salmon portfolio is vast but they are perhaps best known for their prestige cuvées, Cuvée Nicolas-François and Cuvée Elisabeth Salmon Rosé. In 1999, Cuvée Nicolas-François 1959 was awarded 'Champagne of the Millennium' by a committee of experts at a blind tasting session involving 150 vintages from the most illustrious champagne producers. The jewel of the estate however, is the single-vineyard champagne Clos Saint Hilare: a monstrously powerful cuvée originating from a single Pinot Noir plot sheltered by a wall of stone.
Cellar Master: Florent Nys
Winery Location: Mareuil-sur-Aÿ | Champagne, France
Champagne Region: Vallée de la Marne
Annual Production (bottles): 2,000,000
Chef de Cave History at Champagne Billecart-Salmon:
Florent Nys - 2016 to present - Has been working as an apprentice under the watchful eye of François since 2005
François Domi - 1985 & retired in 2016 He continued the double cold settling of his predecessor and was an early convert to technological corks.
James Coffinet - 1976 to 1985 - He introduced double débourbage, longer periods of cold settling the must, twice for between 24-48 hours at 6 Celsius followed by a cooler fermentation. These were practices borrowed from the brewing industry. Coffinet was considered one of the best winemakers of his generation. The 1982 vintage was considered his masterpiece while at BS. Look out for a rare chance to buy a well stored bottle of Nicolas Francois 1982
Chef de Cave History at Champagne Billecart-Salmon:
Florent Nys - 2016 to present - Has been working as an apprentice under the watchful eye of François since 2005
François Domi - 1985 & retired in 2016 He continued the double cold settling of his predecessor and was an early convert to technological corks.
James Coffinet - 1976 to 1985 - He introduced double débourbage, longer periods of cold settling the must, twice for between 24-48 hours at 6 Celsius followed by a cooler fermentation. These were practices borrowed from the brewing industry. Coffinet was considered one of the best winemakers of his generation. The 1982 vintage was considered his masterpiece while at BS. Look out for a rare chance to buy a well stored bottle of Nicolas Francois 1982
Expert Reviews
92/100
Essi Avellan MW
“Created in the 1960s, an era when rosés were not en vogue, this cuvée was envisaged 'not to look or taste too much like a rosé'. With its genius recipe, today this wine belongs among Champagne's most emblematic rosés. It comes with a hallmark delicate peachy colour and a pristine nose of delicious peach fruit. Its further charms include a whiff of roses, soft spiciness, apple compote, pencil shavings and apricot marmalade. The ethereal lightness of the palate suits the delicacy of the whole. Silky, dynamic and vibrantly fruity, it all comes together in a finish of perfect purity and suitably dry deliciousness. Disgorged 1/22; dosage 9g/l”
91/100
William Kelley
“Based on the 2018 vintage, Billecart's new NV Brut Rosé incorporates 40% reserve wines and some 6% still red wine. Bursting with scents of sweet red berries, peonies, stone fruits, white cherries, freshly baked bread and spices, it's medium to full-bodied, pillowy and charming, with a seamless and enveloping core of fruit and a lively, fine-boned profile.”
92/100
Yohan Castaing
“Aromas of rose, peony, red berries and guava preface the NV Brut Rosé, a medium to full-bodied, elegant and vinous Champagne rosé that concludes with a long, ethereal finish enhanced by menthol notes. A blend of 45% Chardonnay, 35% Pinot Noir and 20% Pinot Meunier, it's based on the 2014 vintage with 46% vins de réserve from nine different vintages and the addition of 6% as a red wine, vinified and matured in stainless steel. Dosage: 4.7 grams per liter.”
17/20
Jancis Robinson MW
“Tasted blind. Very pale greyish salmon. Rich rose-petal aroma with quite a bit of voluptuous sweetness. Crisp acidity. Brisk but satisfying. Slightly astringent end. Drink 2018-2024”
92/100
Josh Reynolds
“(45% Chardonnay, 30% Pinot Noir and 25% Pinot Meunier; 8 g/l dosage; L206454 17741): Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this cuvée, but with no lack of vivacity.”
92/100
Roger Voss
“This pale-pink wine is stylish, crisp and relatively dry. Full of wild strawberry and citrus, it is lively, bright and lightly perfumed. The texture shows a touch of tannin as well as delicate minerality. Drink this well-balanced wine now.”
This week signals the long awaited Billecart-Salmon Cuvée Elisabeth Salmon Rosé 2008 named as a tribute to Elisabeth Salmon from the hugely popular and highly rated 2008 vintage.
Billecart-Salmon were one of the first houses to pick grapes last year, kicking off their harvest on 22nd August. We tasted the vins clairs with new Chef de Cave Florent Nys, and also shared a comprehensive range of finished champagnes.
Since the early 21st century, a quiet revolution has been occurring in Champagne, and the ever-burgeoning demand for artisanal, hand-crafted cuvées continues to flourish. What are the origins of single vineyard champagnes, why are they so popular, and are they a fad or the future?
Our previous write-up highlighted what a spectacular year 2018 was for champagne. The good news? 2019 is set to be even bigger! In this article, we look to the future and discuss which champagnes we can expect to be released in 2019.
Earlier this month, Champagne Billecart-Salmon appointed Mathieu Roland-Billecart their new Chief Executive Officer, rounding off a busy bicentenary year which also saw the release of Bicentenary Cuvée 200 MV.
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