97/100
Antonio Galloni
“The 2012 Brut Blancs de Blancs Louis Salmon is a gorgeous Champagne. Lemon confit, spice, baked apple tart, chamomile and dried flowers are all nicely amplified. The 2012 was done 75% in tank and 25% in oak, with most of the lots undergoing malolactic fermentation. There's a feeling of reserve in the 2012 that is quite appealing. This edition is terrific, but it also needs time to be at its best. I would be in no rush to open this. Low yields and a year beset by frost, hail, heavy rain, mildew and sunburn at various times produced a rich Champagne. The blend of sites in Mesnil-sur-Oger, Chouilly, Cramant and Oiry works so well. Dosage is 3.9 grams per liter. Disgorged: first trimester 2023.”
96/100
Essi Avellan MW
“Chardonnay grapes from Le Mesnil-sur-Oger lead the way in this all-grand-cru blend with contributions from Cramant, Chouilly and Oiry. A quarter of the wines have been vinified in oak casks. Deep, developing lemon colour. The pure, impressively intense but refined Chardonnay nose has a sweet fruit profile: confit lemon, orange blossom, toasted bread, smoke and pineapple. On the palate, huge concentration meets great minerality and a firm backbone of acidity. Youthful and well built, with heaps of delicious fruit, this age-worthy cuvée will be a pleasure to follow as it develops. Dosage: 3.9g/l”
96/100
Kristaps Karklins
“Originating from a mid-September harvest following a mildew-pressured season that resulted in comparatively low yields, the 2012 Blanc de Blancs Louis Salmon has produced a flamboyant wine that blossoms in the glass with aromas of lemon confit, nashi pear, quince and peach mingled with almond paste and freshly baked bread. On the palate, it is medium- to full-bodied, concentrated and profound, with ripe yet racy acidity and a layered core of fruit. Its textural attack segues into a resonant, pungently chalky mid-palate, concluding with a long, saline finish tinged with grapefruit. It is slightly more powerful than the 2013 rendition, exhibiting a subtle phenolic nuance; yet, it likewise reflects Billecart’s contemporary stylistic direction. Disgorged in January 2023 with a dosage of 3.9 grams per liter, only a quarter of the base wines were matured in barrel, while approximately 90% underwent malolactic fermentation. The blend is anchored in Le Mesnil-sur-Oger, complemented by wines from Cramant, Chouilly and Oiry.”
18+/20
Nick Baker TFB Founder
“Cuvee Louis 2012 Blanc de Blancs all grapes from Grand Cru rated villages with partial oak barrel fermentation. An impressive aromatic, that rich lemony sherbet on entry, overlays a layer of buttery shortbread that has been lightly toasted. This has the 2012 forward fruit charm, unctuous fruit, though restrained with hints of tropical guava. Its texture is a delight, wrapping round the palate, bright lemon, grapefruit, charred pineapple, it has richness on the palate, minerality and chalky charm. This is the best balance young Louis I have tasted.”
96/100
Yohan Castaing
“A 100% Chardonnay, sourced from vines planted in the communes of Mesnil-sur-Oger, Chouilly, Cramant, and Oiry, the 2012 Brut Blanc de Blancs Cuvée Louis Salmon evokes aromas of lemon oil, pastry, baked bread, walnuts and chalk. Medium to full-bodied, deep and seamless, it's vinous, almost creamy, with a layered, delicate structure that leads to a delicately citrusy, long and delicate finish. This Champagne is built to age, thanks to the power of the 2012 vintage and the house's signature tension. Disgorged in the second quarter of 2023 with 3.9 grams per liter dosage, it was matured 75% in stainless steel and 25% in barrels.”
