# Le Réserve NV (NV)

- **Producer:** Champagne Billecart-Salmon
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Meunier, Pinot Noir, Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €48
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** pear, stone fruit, apricot, lemon, elderflower, biscuit, pastry, brioche, butter, almond, hazelnut, honey

## About this wine

Established in 1818 by Nicolas-François Billecart and Elisabeth Salmon, Champagne Billecart-Salmon has remained a strictly independent, family-owned house for over two centuries and seven generations. Located in Mareuil-sur-Aÿ in the heart of Champagne, France, the estate is renowned for its stylistic focus on tension, freshness, and delicate complexity. The flagship non-vintage cuvée, historically known as Brut Réserve and now rebranded as 'Le Réserve', underwent a significant quality overhaul initiated in 2018 by 7th generation CEO Mathieu Roland-Billecart. This transformation involved dropping lower-performing fruit contracts, increasing the percentage of reserve wines (including a perpetual reserve dating back to 2006), extending lees aging, and reducing the dosage to an Extra Brut style. The grapes are sourced from over 40 distinct crus across the Marne region, with specific terroirs dedicated to Pinot Noir (Montagne de Reims, Grande Vallée de la Marne), Chardonnay (various Marne crus), and Pinot Meunier (Marne Valley, southern slopes of Épernay).

## Interesting facts

- In 1999, Billecart-Salmon's 1959 vintage was named 'Champagne of the Millennium'.
- The house's flagship NV cuvée was renamed 'Le Réserve' to signify a major quality upgrade.
- Over 50% of the blend consists of reserve wines, some dating back to 2006.
- The wine is aged on lees for an average of 50 months, contributing significant complexity.

## Food pairing

The high acidity, fine mousse, and vinous texture of Billecart-Salmon 'Le Réserve' NV make it an exceptional aperitif and a versatile partner for delicate cuisine. Its crispness cuts through richness and cleanses the palate, while its subtle complexity complements rather than overpowers lighter flavors. The wine's saline minerality and citrus notes pair particularly well with seafood, especially oysters and shellfish. Its elegance also extends to lighter poultry dishes and certain aged hard cheeses, where its freshness provides a delightful counterpoint.

## Wine making process

Billecart-Salmon's 'Le Réserve' NV is crafted using grapes sourced from over 40 crus across the Champagne region. Viticulture emphasizes sustainable practices, with a portion of the estate certified biodynamic and a ban on herbicides and chemical pesticides. Grapes are handpicked and whole-bunch pressed. The resulting juices undergo a rigorous double-cold settling process, first at the press and then in stainless steel vats, to ensure exceptional purity. Fermentation occurs at low temperatures (12-13°C) in stainless steel tanks using selected yeasts to promote extended fermentation and preserve delicate esters. Malolactic fermentation is fully completed. The wine is a blend of base wines and a significant proportion of reserve wines (50-71%), including a perpetual reserve established in 2006. It is aged on its lees for an average of 50 months in traditional chalk cellars, contributing to its complex autolytic character. The dosage is Extra Brut, ranging from 2.9 to 4 g/l.