Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2013 / 750ml | ≈ $206.27Original €185.00≈ £154.44 | www.champagne-billecart.fr ↗ |
2013 Technical Specifications
Grape Varieties 47% Chardonnay; 53% Pinot Noir
Drinking Window More than 10 years
Classification 100% Grand Cru and Premier Cru
Region Champagne
Sites Chardonnay from Oger, Cramant and Mesnil-sur-Oger; Pinot Noir from Mareuil-sur-Aÿ, Aÿ and Bouzy
Fermentation Vessels Oak casks for 5% of the wines
Dosage 4.4 g/L
Production Details Less than 10% of the Pinot Noir was vinified as red wine, using old-vine fruit from a south-facing site in Mareuil-sur-Aÿ. The wine spent 115 months on its lees. Offered in bottle and magnum; recommended serving temperature is 11–12°C.
Tasting Notes Luminous salmon and copper highlights; red and black berries, peony, violet, blueberry, cherry pit, fragrant rose and sea spray; cherry clafoutis, Canada apple and blood-orange jelly; chalky finish with Corsican-clementine zest
Food Pairing Bresse poultry with crayfish; royal langoustines with saffron-scented sabayon
Vintages
2012 Technical Specifications
Grape Varieties 55% Chardonnay; 45% Pinot Noir
Drinking Window More than 10 years
Classification 100% Grand Cru and Premier Cru
Region Champagne
Sites Chardonnay from Chouilly, Avize and Mesnil-sur-Oger; Pinot Noir from Mareuil-sur-Aÿ and Verzenay
Fermentation Vessels Oak casks for 2.90% of the wines
Dosage 3.8 g/L
Production Details The current release specification says less than 10% of the Pinot Noir was vinified as red wine from old, south-facing vines in Mareuil-sur-Aÿ. The wine spent 115 months on its lees/in the cellar. Offered in bottle and magnum; recommended serving temperature is 11–12°C.
Tasting Notes Luminous salmon-pink and copper reflections; citrus peel, red-berry jelly, strawberries, pêche de vigne, sweet spices and wild raspberry; mandarin, blood orange, Reinette apple tart, chalk, citron zest, and red and white currants
Food Pairing Bresse poultry with crayfish; royal Breton langoustines
Critics Ratings 97