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| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2012 |
| Grape | |
| Content (Alc) | 0.75 ltr (12.5%) |
| Drink window | 2026 - 2047 |
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The 2012 Champagne Billecart-Salmon Nicolas François is an impressive vintage from this iconic house and is the first release since the famous 2008 vintage. Named after the founder of the champagne house, this cuvée is produced in only the best years and reflects the classic style and finesse for which Billecart-Salmon is known.
2012 was a challenging growing season in Champagne, marked by long flowering, significant rainfall and mildew pressure. The result was a small yield, with ripening varying greatly between plots. Only the ripest and healthiest grapes were ultimately selected for this Nicolas François, harvested between 17 and 22 September. The careful selection ensured exceptional quality despite the difficult conditions.
The wine is partially fermented in oak barrels and partially malolactic fermented, 20% of which was blocked to preserve freshness. This contributes to the balance between richness and freshness. The wine matured extensively in the bottle and was disgorged in May 2023 with a subtle dosage of 3.8 grams per liter, which ensures an extra dry, gastronomic style.
The 2012 Nicolas François presents itself with a layered and expressive bouquet of candied lemon, honey blossom and ripe peach, complemented by notes of beeswax and orange peel. On the palate, the champagne is rich, powerful and structured, with a concentrated core and chalky texture. The lively acidity provides tension and freshness, which is remarkable given the warm style of the year. The finish is long and salty, with subtle savoury notes that indicate the potential for further ageing.
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Champagne |
| Appellation | Champagne (Appellation) |
| Winery | Billecart-Salmon |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2012 |
| Drinking as of | 2026 |
| Drinking till | 2047 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | Yes |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 96 |
| James Suckling rating | 92 |
| Vinous rating | 90 |
| Tasting Profiles | Droog, Fris, Mineraal, Strak, Wit fruit |
| Drink moments | Cadeau!, Iets te vieren, Indruk maken, Lekker luxe, Romantisch |
The Wine Advocate
RP 96
Reviewed by:
Kristaps Karklins
Release Price:
NA
Drink Date:
2026 - 2047
Billecart-Salmon’s 2012 Nicolas François marks the first release since 2008 and stands as another success. The fundamentals remain unchanged: settling and fermentation at low temperatures, a small proportion vinified in oak barrels and partial malolactic fermentation (20% was blocked in 2012). This vintage was characterized by a prolonged flowering period, significant rainfall and mildew pressure, resulting in a small crop. The harvest of fruit, which contributed to this cuvée, took place between September 17 and 22. "It was crucial to select only the ripest fruit, as maturation varied significantly between plots," explains Billecart’s head winemaker, Florent Nys. But what of the wine itself? Disgorged in May 2023 with a dosage of 3.8 grams per liter, it exudes aromas of candied lemon, honeysuckle and ripe peach, mingling with nuances of beeswax and orange zest. On the palate, it is full-bodied, ample and enveloping, boasting a layered, concentrated core, a chalky structure and mouthwatering acidity, despite the warm vintage. It concludes with a persistent, saline finish, hinting at the savory complexity that has emerged with such notable bottle age. Compared to the 2008, which remains tightly coiled, the 2012 is broader-shouldered and more demonstrative.
This report details the latest releases from Billecart-Salmon, featuring the 2020-based Le Réserve—a reimagined cuvée that replaces their Brut Réserve. This release reflects a number of refinements at once, including a stricter selection of fruit, an additional 20 months of aging sur lattes (now a total of 50 months), a higher proportion of perpetual reserve component and a significantly reduced dosage. Remarkably, just four years ago, their NV Brut was dosed with nine grams per liter, whereas the latest release is disgorged with only three grams per liter—three times less (de facto, Extra-Brut). “With all our investment in farming, it would be difficult to speak of terroir if we were still dosing our Champagnes with nine grams,” comments Florent Nys, head winemaker at Billecart-Salmon. Practically, this means that the sweetness that sometimes manifested on the finish of this cuvée is no more.
Regarding viticultural practices, Billecart-Salmon began converting their 100 hectares of estate-owned vineyards to organic farming in 2021 and received certification in 2024. In addition to these holdings, they cultivate another 100 hectares under contract, from which they purchase fruit. On these parcels, the use of weedkillers and chemical fertilizers has been eliminated since 2019. Furthermore, they source grapes from an additional 100 hectares, although they do not farm or manage these parcels.
Among the new releases are the two vintage-dated cuvées: the 2012 Nicolas François and the 2009 Le Clos Saint-Hilaire. The 2012 Nicolas François is the first release of this wine since 2008, as the Pinot Noir from the 2009 harvest was reserved for their Elisabeth Salmon Rosé, while the less-favorable 2010 and 2011 harvests were not deemed sufficient for standalone cuvées. The 2012 vintage, characterized by a significantly smaller yield due to rain and mildew pressure, resulted in a modest crop of approximately 7,000 kilograms per hectare. Harvest for the fruit used in this cuvée took place between September 17 and 22, with Chardonnay reaching 10.6% and Pinot Noir 11% potential alcohol. The core principles remain unchanged: a majority of old vines, settling and fermentation at low temperatures, mostly vinified in tank (with just 10% in oak) and a partial blocking of malolactic fermentation (20% blocked in the case of the 2012). As for the dosage, it was made with a liqueur from Chardonnay, vinified in oak.
Le Clos Saint-Hilaire, a vineyard Billecart-Salmon has been cultivating organically for over 15 years and officially certified since 2022, also serves as their trial site for biodynamics, and the soil here is cultivated by horse. This 0.97-hectare walled vineyard, planted in 1964, is located just next the winery, at the foot of the slope. The soil is composed of silt and clay over chalk bedrock. This was also the first cuvée Billecart-Salmon began to vinify entirely in oak in 1995 (Sous Bois followed in 2006, with the first release in 2011), initially using second-hand 228-liter barrels—primarily from François Frères but also from Seguin Moreau, Damy and Tonnellerie de Champagne. In 2010 though, they began purchasing new barrels, preparing them by “aging” with second-press wines for about five years—wines that are later not used at Billecart. The 2009 vintage spent approximately six months on the fine lees, though future vintages will undergo a longer eight-month élevage. This wine, owing to its location within a walled vineyard, tends to exhibit maturity and richness, more so than any other area in Mareuil-sur-Aÿ, making it the most muscular wine in the Billecart-Salmon range. To balance this, malolactic fermentation is blocked, and the wine is given a minimal dosage. While the current market release amounts to around 4,500 bottles, future editions are anticipated to be even smaller, reflecting Billecart’s evolving viticultural practices and the reduction of yields as a consequence.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
90
From: New Non-Vintage Champagnes (Dec 2013)
(40% pinot meunier, 30% pinot noir and 30% chardonnay; L200352): Light, bright gold. Fresh red berries, orange zest and white flowers on the perfumed nose. Juicy and precise, offering energetic redcurrant and blood orange flavors that show good concentration and a supple texture. A mineral nuance adds bite to the finish, with the floral note echoing.
- By Josh Raynolds on December 2013
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Sign in to unlock professional wine reviews from world-renowned critics
Billecart-Salmon is a Champagne producer based in Aÿ, Champagne. The company has a rich history dating back to 1818 when it was founded by Nicolas François Billecart and Elisabeth Salmon. It remains one of the few family-owned Champagne producers with a tradition of producing high-quality, elegant Champagnes.
The Champagne House was founded by Nicolas François Billecart and Elisabeth Salmon in Mareuil-sur-Aÿ. The marriage of Nicolas and Elisabeth brought together the vineyards and wine traditions of their respective families and laid the foundation for the Billecart-Salmon brand. Nicolas was an experienced winemaker and together they started producing Champagne. Billecart-Salmon remains one of the few family-owned and operated Champagne houses in a region where many producers have been acquired by larger conglomerates. This family ownership has allowed the house to maintain its commitment to quality and tradition. Throughout its history, Billecart-Salmon has been recognized for its dedication to producing elegant and refined Champagnes. They are known for their meticulous attention to detail in the winemaking process, precise blending and use of high quality grapes. Billecart-Salmon is also at the forefront of innovation in champagne production. For example, in the 1950s they were one of the first houses to use stainless steel tanks for fermentation, which allowed better temperature control and preservation of the character of the grapes. Today, Billecart-Salmon is still owned and operated by the Billecart family. The specific individual members of the Billecart family involved in management are Francois and Antoine Roland-Billecart (6th generation) and Mathieu Roland-Billecart (7th generation).
Billecart-Salmon sources its grapes from vineyards in various sub-regions of Champagne. They use a significant portion of Chardonnay, Pinot Noir and Pinot Meunier in their Champagnes. The grapes are carefully pressed and fermentation takes place in stainless steel tanks. They also emphasize a long aging process to develop the unique characteristics of their Champagnes. The art of blending is at the heart of Billecart-Salmon's production. Their cellar master, François Domi, plays a crucial role in crafting each cuvée with precision and consistency. The house is known for its low dosage levels, which means their Champagnes are typically drier and more focused on fruit character and terroir. Billecart-Salmon owns and manages vineyards in several key areas of the Champagne region. They have vineyards in Mareuil-sur-Aÿ, Aÿ, Avize and other Grand Crus, allowing them to source high quality grapes for their Champagnes. Billecart-Salmon produces a range of cuvées, each with its unique characteristics and style. They produce a number of different types of Champagnes. Some that can now be opened such as the Brut Rose and the Brut Sous Bois. Champagnes made in specific years such as the Nicolas Francois 2008 and the Elisabeth Salmon 2008. They also produce Champagnes from Single plots (Clos) such as the Clos-Saint-Hillaire, an extremely rare Champagne made from 100% Pinot Noir.
The 2012 Champagne Billecart-Salmon Nicolas François is an impressive vintage from this iconic house and is the first release since the famous 2008 vintage. Named after the founder of the champagne house, this cuvée is produced in only the best years and reflects the classic style and finesse for which Billecart-Salmon is known.
2012 was a challenging growing season in Champagne, marked by long flowering, significant rainfall and mildew pressure. The result was a small yield, with ripening varying greatly between plots. Only the ripest and healthiest grapes were ultimately selected for this Nicolas François, harvested between 17 and 22 September. The careful selection ensured exceptional quality despite the difficult conditions.
The wine is partially fermented in oak barrels and partially malolactic fermented, 20% of which was blocked to preserve freshness. This contributes to the balance between richness and freshness. The wine matured extensively in the bottle and was disgorged in May 2023 with a subtle dosage of 3.8 grams per liter, which ensures an extra dry, gastronomic style.
The 2012 Nicolas François presents itself with a layered and expressive bouquet of candied lemon, honey blossom and ripe peach, complemented by notes of beeswax and orange peel. On the palate, the champagne is rich, powerful and structured, with a concentrated core and chalky texture. The lively acidity provides tension and freshness, which is remarkable given the warm style of the year. The finish is long and salty, with subtle savoury notes that indicate the potential for further ageing.
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Champagne |
| Appellation | Champagne (Appellation) |
| Winery | Billecart-Salmon |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2012 |
| Drinking as of | 2026 |
| Drinking till | 2047 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | Yes |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 96 |
| James Suckling rating | 92 |
| Vinous rating | 90 |
| Tasting Profiles | Droog, Fris, Mineraal, Strak, Wit fruit |
| Drink moments | Cadeau!, Iets te vieren, Indruk maken, Lekker luxe, Romantisch |
The Wine Advocate
RP 96
Reviewed by:
Kristaps Karklins
Release Price:
NA
Drink Date:
2026 - 2047
Billecart-Salmon’s 2012 Nicolas François marks the first release since 2008 and stands as another success. The fundamentals remain unchanged: settling and fermentation at low temperatures, a small proportion vinified in oak barrels and partial malolactic fermentation (20% was blocked in 2012). This vintage was characterized by a prolonged flowering period, significant rainfall and mildew pressure, resulting in a small crop. The harvest of fruit, which contributed to this cuvée, took place between September 17 and 22. "It was crucial to select only the ripest fruit, as maturation varied significantly between plots," explains Billecart’s head winemaker, Florent Nys. But what of the wine itself? Disgorged in May 2023 with a dosage of 3.8 grams per liter, it exudes aromas of candied lemon, honeysuckle and ripe peach, mingling with nuances of beeswax and orange zest. On the palate, it is full-bodied, ample and enveloping, boasting a layered, concentrated core, a chalky structure and mouthwatering acidity, despite the warm vintage. It concludes with a persistent, saline finish, hinting at the savory complexity that has emerged with such notable bottle age. Compared to the 2008, which remains tightly coiled, the 2012 is broader-shouldered and more demonstrative.
This report details the latest releases from Billecart-Salmon, featuring the 2020-based Le Réserve—a reimagined cuvée that replaces their Brut Réserve. This release reflects a number of refinements at once, including a stricter selection of fruit, an additional 20 months of aging sur lattes (now a total of 50 months), a higher proportion of perpetual reserve component and a significantly reduced dosage. Remarkably, just four years ago, their NV Brut was dosed with nine grams per liter, whereas the latest release is disgorged with only three grams per liter—three times less (de facto, Extra-Brut). “With all our investment in farming, it would be difficult to speak of terroir if we were still dosing our Champagnes with nine grams,” comments Florent Nys, head winemaker at Billecart-Salmon. Practically, this means that the sweetness that sometimes manifested on the finish of this cuvée is no more.
Regarding viticultural practices, Billecart-Salmon began converting their 100 hectares of estate-owned vineyards to organic farming in 2021 and received certification in 2024. In addition to these holdings, they cultivate another 100 hectares under contract, from which they purchase fruit. On these parcels, the use of weedkillers and chemical fertilizers has been eliminated since 2019. Furthermore, they source grapes from an additional 100 hectares, although they do not farm or manage these parcels.
Among the new releases are the two vintage-dated cuvées: the 2012 Nicolas François and the 2009 Le Clos Saint-Hilaire. The 2012 Nicolas François is the first release of this wine since 2008, as the Pinot Noir from the 2009 harvest was reserved for their Elisabeth Salmon Rosé, while the less-favorable 2010 and 2011 harvests were not deemed sufficient for standalone cuvées. The 2012 vintage, characterized by a significantly smaller yield due to rain and mildew pressure, resulted in a modest crop of approximately 7,000 kilograms per hectare. Harvest for the fruit used in this cuvée took place between September 17 and 22, with Chardonnay reaching 10.6% and Pinot Noir 11% potential alcohol. The core principles remain unchanged: a majority of old vines, settling and fermentation at low temperatures, mostly vinified in tank (with just 10% in oak) and a partial blocking of malolactic fermentation (20% blocked in the case of the 2012). As for the dosage, it was made with a liqueur from Chardonnay, vinified in oak.
Le Clos Saint-Hilaire, a vineyard Billecart-Salmon has been cultivating organically for over 15 years and officially certified since 2022, also serves as their trial site for biodynamics, and the soil here is cultivated by horse. This 0.97-hectare walled vineyard, planted in 1964, is located just next the winery, at the foot of the slope. The soil is composed of silt and clay over chalk bedrock. This was also the first cuvée Billecart-Salmon began to vinify entirely in oak in 1995 (Sous Bois followed in 2006, with the first release in 2011), initially using second-hand 228-liter barrels—primarily from François Frères but also from Seguin Moreau, Damy and Tonnellerie de Champagne. In 2010 though, they began purchasing new barrels, preparing them by “aging” with second-press wines for about five years—wines that are later not used at Billecart. The 2009 vintage spent approximately six months on the fine lees, though future vintages will undergo a longer eight-month élevage. This wine, owing to its location within a walled vineyard, tends to exhibit maturity and richness, more so than any other area in Mareuil-sur-Aÿ, making it the most muscular wine in the Billecart-Salmon range. To balance this, malolactic fermentation is blocked, and the wine is given a minimal dosage. While the current market release amounts to around 4,500 bottles, future editions are anticipated to be even smaller, reflecting Billecart’s evolving viticultural practices and the reduction of yields as a consequence.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
90
From: New Non-Vintage Champagnes (Dec 2013)
(40% pinot meunier, 30% pinot noir and 30% chardonnay; L200352): Light, bright gold. Fresh red berries, orange zest and white flowers on the perfumed nose. Juicy and precise, offering energetic redcurrant and blood orange flavors that show good concentration and a supple texture. A mineral nuance adds bite to the finish, with the floral note echoing.
- By Josh Raynolds on December 2013
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Sign in to unlock professional wine reviews from world-renowned critics
Billecart-Salmon is a Champagne producer based in Aÿ, Champagne. The company has a rich history dating back to 1818 when it was founded by Nicolas François Billecart and Elisabeth Salmon. It remains one of the few family-owned Champagne producers with a tradition of producing high-quality, elegant Champagnes.
The Champagne House was founded by Nicolas François Billecart and Elisabeth Salmon in Mareuil-sur-Aÿ. The marriage of Nicolas and Elisabeth brought together the vineyards and wine traditions of their respective families and laid the foundation for the Billecart-Salmon brand. Nicolas was an experienced winemaker and together they started producing Champagne. Billecart-Salmon remains one of the few family-owned and operated Champagne houses in a region where many producers have been acquired by larger conglomerates. This family ownership has allowed the house to maintain its commitment to quality and tradition. Throughout its history, Billecart-Salmon has been recognized for its dedication to producing elegant and refined Champagnes. They are known for their meticulous attention to detail in the winemaking process, precise blending and use of high quality grapes. Billecart-Salmon is also at the forefront of innovation in champagne production. For example, in the 1950s they were one of the first houses to use stainless steel tanks for fermentation, which allowed better temperature control and preservation of the character of the grapes. Today, Billecart-Salmon is still owned and operated by the Billecart family. The specific individual members of the Billecart family involved in management are Francois and Antoine Roland-Billecart (6th generation) and Mathieu Roland-Billecart (7th generation).
Billecart-Salmon sources its grapes from vineyards in various sub-regions of Champagne. They use a significant portion of Chardonnay, Pinot Noir and Pinot Meunier in their Champagnes. The grapes are carefully pressed and fermentation takes place in stainless steel tanks. They also emphasize a long aging process to develop the unique characteristics of their Champagnes. The art of blending is at the heart of Billecart-Salmon's production. Their cellar master, François Domi, plays a crucial role in crafting each cuvée with precision and consistency. The house is known for its low dosage levels, which means their Champagnes are typically drier and more focused on fruit character and terroir. Billecart-Salmon owns and manages vineyards in several key areas of the Champagne region. They have vineyards in Mareuil-sur-Aÿ, Aÿ, Avize and other Grand Crus, allowing them to source high quality grapes for their Champagnes. Billecart-Salmon produces a range of cuvées, each with its unique characteristics and style. They produce a number of different types of Champagnes. Some that can now be opened such as the Brut Rose and the Brut Sous Bois. Champagnes made in specific years such as the Nicolas Francois 2008 and the Elisabeth Salmon 2008. They also produce Champagnes from Single plots (Clos) such as the Clos-Saint-Hillaire, an extremely rare Champagne made from 100% Pinot Noir.
