S.S. Mandani

9.4

Pretty great. Fun pour — 2 months ago

Peter Coulthard

9.2

TSWC. Excellent house wine for under £7 — 3 years ago

farzad farzin

9.2

Ripe berries and stone fruits. — 4 years ago

Jeremy Shanker

Sommelier at RN74

9.1

Great aperitif bubbles! — 6 years ago

Peter Cardinale

8.9

Rich texture and smooth earthy tones — 7 years ago

Pinotman /// Andreas

8.9

A good vintage. I think a Cabernet Malbec blend. Great over dinner with goose liver and lamb. Dark berries At La Ferme Saint Louis in Périgueux Dordogne France. By the way this Restaurant is great. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

If you read my posts, it's no secret I really enjoy their Rosé Champagne. Always consistently great and delicious. On the nose; spring florals, sea spray, chalky minerals, tangerine, black cherry, raspberry, watermelon & strawberries. On the palate; tangerine, black cherry, raspberry, watermelon & strawberries, saline, beautiful sticky palate chalkiness, pink roses, baguette, amazing minerality, finish and acidity. Photos of; their house, vineyard and cellar. Producer history and notes...Bilecart was founded in 1818, by husband and wife Nicolas François Billecart and Elisabeth Salmon. For nearly two hundred years, the Billecart family has been making exceptional champagne. Today the House remains independent and is run by the family’s seventh generation under François Roland-Billecart. The Billecart-Salmon House covers around 50 hectares, and gets its grapes from a total of 170 hectares of land. Meaning...they also have a number of great relationships with grape growers. At the foot of the Mareuil-sur-Aÿ hill, the Billecart-Salmon family cultivates one hectare of Pinot Noir on a single, enclosed parcel; the Clos Saint Hilaire. Billecart uses modern and innovative technology to constantly improve the quality of its champagne. From the Côte des Blancs to the Reims Mountain and the right bank of the Marne River are some of the greatest sites for Chardonnay, Pinot Noir and Pinot Meunier. These grapes/sites are all used to make beautiful Billecart champagnes.

— 9 years ago

Dave

8.9

Some leftover bubbles from NYE. Nothing fancy, but I'm easy to please on Saturday morning. Going to enjoy this with some quiche for brunch.
Listening to the Byrds — 6 months ago

Peter Coulthard

9.4

Very drinkable. Lovely with meats and cheeses — 4 years ago

David Koenen

9.3

Very Saint Julien like! Charming and elegant. Tannins fully integrated. A point. A treat. — 5 years ago

Matthew Lajoie

10

2016. Shit year. Great wine. Easy smooth and sunny. The wife brought this beauty back from France (we live in Toronto) great great wine. — 7 years ago

Brian Falbo

9.0

Great lively bubbly. Good find and great value. — 8 years ago

Aaron Means

9.0

Great value Bordeaux made by the Pichon Comtesse team! — 8 years ago

Uglii

9.1

Pinot Noir elegante, ligero pero a la vez con buen cuerpo y gran permanencia. Para las chicas 🩷 — 3 years ago

Peter Coulthard

9.7

TSWC. Superb. Absolutely wonderful dessert wine. — 3 years ago

Tom Casagrande

9.2

Yes, these guys do Beaujolais in a Bordeaux bottle.

Great nose features ripe cherry and berries, along with a rich, humus-like earthy note and scents of old barrels. Fruity but fairly structured in the mouth. Significant tannin frames the sultry, oozy fruit. Initially, it’s a little austere in the finish (a la the region whose bottle shape is used), but more fruit comes through as it gets air. Unique and very good. — 5 years ago

Chrystal Shanahan

10

So light and crisp! The perfect amount of bubbles and a perfectly balanced semi-dry flavor. Would definitely recommend and buy again! — 6 years ago

Space

8.9

Это вино было куплено мной в апреле 2013 года. Осень редкое вино из Прованса. Выпито в Обнинске в осеннюю пору. Не мое. — 8 years ago

Knutte Stenberg

9.0

Saftigt men fylligt och trevlig fermenterad doft — 8 years ago

Michael Schamis

9.2

A beautiful, soft fruit-forward red. Round notes of black and red fruits backed by nice acidity, notes of earth and soft drying tannins. A wonderful pairing with beef stew. — 9 years ago

with Kati