Billecart-Salmon Champagne Cuvee Nicolas Francois Millesime 2012 Brut

- Notizen des Weinguts: Auge: „Schöne goldgelbe Farbe mit leuchtenden Reflexen. Das kristalline und funkelnde optische Erscheinungsbild unterstreicht die Perlage mit dem Aufsteigen feiner Bläschen.“
Nase: „Sie bietet den Reichtum und die Feinsinnigkeit einer komplexen und zugleich erfrischenden Aromakurve. Feine, intensive Noten aus dem Obstgarten, die mit den Eigenschaften von Stein- und Schalenfrüchten (leicht geröstete Mandelblättchen, Frangipane, kandierte Mandarinenschalen) kombiniert und einer strahlenden floralen Nuance (Akazien- und Rosenblüte) unterstrichen werden.“
Mund: „Schöne Balance aus einer durch die Entfaltung des Weines (frische gelbe Himbeere, frische Quitte, Honigkekse und Zitronenkaviar) erzeugten Spannung, die durch edlen Aromen (frische Feige, Lakritz und
Taubenherzkirsche) betont wird. Struktur, die durch ihre kalkige Prägung eine starke Persönlichkeit entfaltet, sowie eine unglaubliche Fülle, die durch die geringe, vollständig integrierte Dosierung gebändigt wird. Der sehr komplexe Abgang findet seinen Ausdruck in Noten von geröstetem Brot und Bergamotte“

 - 97 Punkte JAMES SUCKLING, Claire Nesbitt: “ This complex Champagne has delicious aromas of waffle cones, vanilla beans, apricots and pastry with touches of white chocolate and salted caramel. It’s electric on the palate, which is creamy yet structured and focused, with a fine bead of bubbles and a zesty, tangy backbone of acidity. Long and tense finish. 60% pinot noir and 40% chardonnay (all premier and grand cru), 10% of wines are vinified in oak casks. 10 years on lees. 3.8 g/L dosage. Disgorged in the second half of 2024. Drink or hold.“

- 97 Punkte, Owen Bargreen, OwenBargreen.com: „The dazzling 2012 ‘Nicolas Francois’ Champagne was stored on the lees for more than ten years. Sourced Grand Cru and Premier Cru vineyards in the Montagne de Reims (Pinot Noir) and the Côte des Blancs vineyards (Chardonnay), this was given 3.8G/L dosage. Amazing on the tongue, showing glorious weight and length, the salty minerality prevails throughout this scintillating drinking experience. Diatomaceous earth and white peach parade with baking spice laced pastry crust and shades of wild mushroom on the palate. Big, round and bold, enjoy this beauty over the next fifteen to twenty years.“

 - 17,5+ Punkte Jancis Robinson: „60% Pinot Noir, 40% Chardonnay. Aged for more than 10 years on lees. Disgorged 2024. Dosage 3.8 g/l.
Seductive cooked dairy notes, a soufflé sort of complexity, and similarly light frothiness, too. Tart apple still has a remarkable youthfulness. Note of cooking spices gives complexity on the length. Still blossoming, plenty more to come. 2025-2037.“
 

- 96 Punkte R. Parkers WINE ADVOCATE, Kristaps Karklins (04/2025): „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.“