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"A lively mousse & filigreed bubbles" Decanter

"Smoky mineral note & mouthwatering acidity" Wine Spectator

Made to enjoy with the finest dishes such as carpaccio of veal, scallops & raw fish marinated with citrus

Billecart-Salmon Champagne Extra Brut NV (France)

Awarded 94/100 Points Awarded 91/100 Points Awarded 91/100 Points Awarded 90/100 Points Awarded 90/100 Points Awarded 16/20 Points Awarded 16/20 Points Awarded 89/100 Points
Billecart-Salmon Champagne Extra Brut NV (France)

Billecart-Salmon Champagne Extra Brut NV (France)

A captivating taste: biscuity nuances, white pome fruits...


Awarded 94/100 Points

James Suckling, Wine Spectator

Awarded 91/100 Points

Wilfred Wong,

Awarded 91/100 Points

Wine Spectator

Awarded 90/100 Points

Wine Enthusiast, Sep 2016

Awarded 90/100 Points

Wine Spectator, Oct 2018

Awarded 16/20 Points

Review of the Vin de France, 2019

Awarded 16/20 Points

Jancis Robinson, Jun 2017

Awarded 89/100 Points

Decanter, Feb 2017


"A lively mousse and filigreed bubbles. Potpourri and patisserie scents lead into an ultra-dry palate with a mineral edge. There is a question of fruit maturity here, as the wine is based on the challenging 2011 vintage" Decanter, Feb 2017

"Superfine citrus-tinged aromas here that give way to more rich stone fruits then red berries; the purity is striking. Minerally accents like crushed rocks, plus dried wild flowers too. The palate's boldly flavored, the concentration is impressive and the energetic drive of acidity is a thrill - long strawberry and red cherry flavors amid some gentle biscuity, red-fruited notes to close. Drink now" James Suckling, Wine Spectator

"Almost too puckering on the palate, but pay no attention to that, just order a couple dozen raw oysters with plenty of fresh lemons and the non-vintage Billecart-Salmon Extra Brut is sure to perform. This is one of the very best bruts from Champagne" Wilfred Wong,

"An elegant version, layering a smoky mineral note and mouthwatering acidity with the creamy palate's white raspberry and pear fruit, fleur de sel and lemon peel flavors. Lightly spiced, lingering finish. Drink now through 2018" Wine Spectator

"This is the driest wine in an already-dry range of Champagnes. With no dosage, it is crisp, tight and mineral. The high proportion of Pinot Meunier in the blend brings out the the flavors of white fruits and the crisp texture. The bottling is still young and will be better from 2017" Wine Enthusiast

"Initially they weren’t especially interested in making an Extra Brut but chefs kept asking for their Brut Réserve without dosage. They’ve started to age it for longer than the Brut Réserve – 40 months on lees. Only one euro more per bottle. It’s the same cuvée as the Brut Réserve but with 1-2 g/l RS and no dosage. Based on 2011. Tiny production. 10% of the quantity of Brut Réserve produced. Fresh, well-aged nose. Really quite frothy on the palate, I find. Lots of  acidity. Clean and fresh and (just) broad enough to take it" Jancis Robinson, June 2017

"A well-knit, dry Champagne, with a finely detailed, creamy mousse and subtle flavors of salted cracker, ripe pear, preserved lemon and dried apricot. Drink now" Winespectator, Oct 2018

"To talk about the Extra Brut wine is to invite you on a journey to the origins of Champagne. It's back to the essence of a timeless and authentic champagne. I remember that the first time I tasted this cuvée, it was with a salted butter toast with sea urchins, chili from South America and a zest of Yuzu. Quite simply. A subtle agreement! The vintage Extra Brut transports you and brings you a beautiful emotion. Its sparkling acidity in the mouth awakens your taste buds to the pleasures of gastronomy. For example, you can combine it with a warm oyster on a creamy bed of basil and wasabi - Crispy potatoes, a dish served in our restaurant in New York. This Extra Brut cuvée is also a delight with a lemon-caviar jelly, crème fraîche, dill and caviar or sea bream sashimi. For me, the vintage Extra Brut is really a return to original purity, a purity that seduces me and allows all weddings where authenticity rhymes with simplicity and subtlety of flavors. A motionless journey to timelessness" Chef of Jean-Georges, New York

Pale gold in the glass, visual intensity enhanced by the sharpness of a limpid and brilliant set. Pleasure of the conjugated fruit in the plural (floral, dried fruit and brioche bread) under the subtle charm of lemon verbena. Wide and harmonious tactile approach, preserved by a mineral tension. A captivating taste: biscuity nuances, white pome fruits.

Food Pairing: To enjoy with the finest dishes: carpaccio of veal, scallops and raw fish marinated with citrus.







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