James Suckling 95 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.
Wine Enthusiast 94 points - The NV Brut Rose is a pretty, gracious wine. Freshly cut roses, red berries and spices take shape nicely in the glass as the wine shows off its understated, timeless personality. Billecart-Salmon?s NV Brut Rose is a reliably tasty wine. This is Lot L26712406690A. Disgorged September 2010. Anticipated maturity: 2011-2014.
Wine Spectator 92 points - A coiled spring of a Champagne, with its berry and bread dough notes locked up in the structure. This needs time or food to mellow and reveal its charms. Good length, with a candied cherry aftertaste. Best from 2006 through 2009
DOMAINE BILLECART-SALMON NV BILLECART-SALMON BRUT ROSE
"This is clearly one of my favorite rosé Champagnes out there. I love the freshness and clarity in the wine, from its light pink color to crisp acidity and minerally, chalky character on the finish. It's full-bodied and dense yet agile with amazing length and beauty. Refreshing and vibrant. As it warms, it gives you delicate pinot noir character like Aloxe-Corton or another excellent appellation. Drink now." James Suckling 95 points
|The production secrets and the
vinification method ofthis cuvée go
back to the origins of the House of
BILLECART-SALMON and have been
handed down for seven generations.
The Brut Rosé is a blend of Chardonnay,
Pinot Meunier and Pinot Noir vini?ed
as red wine.
Appearance: Its pale and bright pink
colour is adorned with warm glints of
gold and its delicate slowly rising
bubbles give it a persistent mousse.
Aroma: This cuvée unveils a subtle
aroma leading to an elegant, delicate
bouquet of ?ne notes of red fruits and
zest of citrus fruits.
Palate: Its special method of vinification
gives this cuvée a light, elegant flavour,
followed by a fresh finish with a taste
Serving: 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.