BILLECART-SALMON Demi-Sec Reserve NV Bottle

Description

Founded in 1818, Billecart-Salmon is one of the last family-owned Champagne houses, renowned for its exceptional cuvées, including the acclaimed Demi-Sec NV. Crafted from a blend of the finest Pinot Noir, Chardonnay, and Pinot Meunier, this dessert-style Champagne unveils a lively nose of white flowers and buttered brioche. The Demi-Sec has the same blend as the Brut Réserve but features a higher dosage of 42 g/L, which enriches its sweetness while maintaining the same finesse and elegance. Vinous awarded it 91 points, highlighting its aromas of poached pear and honey, along with fleshy orchard fruit and melon flavours. The rich, buttery finish makes this opulent Champagne an ideal companion for a variety of cheeses, especially salty or blue varieties.

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Founded in 1818, Billecart-Salmon is still owned by the Billecarts, making it one of the last family-owned champagne houses. It's also one of the most highly regarded names in the region, thanks to exceptional cuvées like the Demi-Sec NV. Blended from the finest Pinot Noir, Chardonnay and Pinot Meunier, it unveils a lively nose of white flowers and buttered brioche and a perfectly balanced, full-flavoured palate.

The blenc of Demi-Sec is identical of the Brut Reserve however, the dosage is greater. The Demi-Sec has an identical blend to the Brut Réserve. It maintains the same finesse and elegance as this cuvée but with a greater dosage.

VINOUS 91 points
From: New Non-Vintage Champagnes (Dec 2013)
(made with the same blend as the Brut Reserve, with a 42 g/l dosage; L419131 09176M): Light yellow. Aromas of poached pear, honey and buttered toast, plus a hint of white peach that gains strength with air. Fleshy, broad and appealingly sweet but in no way cloying, offering juicy orchard fruit and melon flavors and a touch of bitter peach pit. A buttery quality comes up on the finish, which clings with strong fruity intensity. I imagine that this opulent, fruity but focused Champagne would do wonders with practically any cheese out there, especially salty, washed rind and blue versions. - By Josh Raynolds on December 2013