2006 Clos Saint-Hilaire Blanc de Noirs Cuvee brut Billecart-Salmon fermented in open-top concrete vats

fermented in open-top concrete vats and bottled unoaked after being aged on the lees in underground concrete tanks for some 20 months

Present tannins

die durch den Gaumen fließen

unfurling in the glass with a complex and expressive bouquet of tarte tatin

the growing season was marked by a good spring followed by a cool

2006 Clos Saint-Hilaire Blanc de Noirs Cuvee brut Billecart-Salmon fermented in open-top concrete vatsPinot Noir Blanc de Noirs, red wine grapes pressed white. James Suckling 99 points: Baked raspberries, salted yellow plums, figs, walnuts, orange zest, mahogany and some toasted vanilla on the nose. Medium to full bodied with beautifully integrated, very fine bubbles. Dry, with exciting and unique white pepper and sea salt notes. Seamless. So harmonious. Salty and spicy clove notes evolving at the end. Amazing precision. Single parcel pinot noir, 100%