Billecart Salmon’s Sous Bois is effectively the same base wine as their Brut Reserve Champagne, but the base wine was 100% fermented and matured in oak barrels for 5 years.
Due to the oak ageing, the colour is crystalline golden. On the nose, the wine is rich and layered with aromas of dried fruits, fresh citrus and white fruits, topped by finely buttered toast. In the mouth, the wine is refreshing and textured with persistent, fine bubbles. Creamy, elegant and rich with flavours of grilled brioche, light toffee, cedar and preserved lemon. Superb for those who like a touch of oak in their wines. This is the only other wine from their estate made in this way. Magnum is always a preferable format for ageing high quality Champagne, as the same for Sous Bois, this wine can be aged further down the line for 10-12 years after bottling.
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