• James Suckling: 93 - 95 Points
  • Notes: Commended for its restraint and precision. It opens with aromas of red berries, chalk, light biscuit, and lemon zest. It features a medium body with pin-sharp, elegant bubbles and high energy.
• Wine Enthusiast: 92 - 94 Points
  • Notes: Recognized as a masterclass in non-vintage blending. Critics praise how the high concentration of older reserve wines provides the exact depth and richness needed to balance the bone-dry Extra Brut style.
• Jeb Dunnuck / Audrey Frick: 92 Points
  • Notes: Highlighted for its expressive aromas of fresh white peaches, subtle saline minerality, and toasted brioche, leading into a remarkably clean, extended finish.
• Robert Parker's Wine Advocate: 91 Points
  • Notes: Evaluated by reviewer Kristaps Karklins, who praised its vibrant tension, bright acidity, and classic Billecart finesse.
• Vinous (Antonio Galloni): 90 - 91 Points
  • Notes: Noted for its harmonious blend of stone fruits, white flowers, and white pepper, offering a silky, creamy mid-palate despite the minimal sugar.
• Jancis Robinson: 16.5 / 20 Points
  • Notes: The Master of Wine commended its high quality and impressive cellaring potential, predicting it will drink beautifully through 2030–2035.

• Grape Varieties: A traditional blend of Pinot Noir, Pinot Meunier, and Chardonnay.
• Low Dosage: Typically under 3 grams per liter (g/L), making it virtually bone-dry compared to a standard Brut.
• Reserve Wines: Blended with 50% to 58% mature reserve wines from multiple previous vintages to ensure consistency, body, and complexity.
• Aging: Aged on its lees (bottled yeast sediment) for a minimum of 30 months, infusing the wine with delicate notes of fresh pastry and baked bread.

• Fresh Seafood: Outstanding with raw oysters, sea urchin (uni), sashimi, or premium sushi.
• Dim Sum: Pairs beautifully with local Cantonese favorites like har gow (shrimp dumplings) and steamed scallops.
• Fried Dishes & Light Cream Pastas: The piercing acidity acts as a palate cleanser against fried tempura or light cream sauces.

Le Réserve VS Brut Réserve

Over the past five years, Billecart-Salmon has undertaken a continuous pursuit of excellence, enhancing every aspect of winemaking to further refine the purity, depth, and timeless elegance of its champagnes.

Aging Time: Extended on lees from 30 to 50 months, allowing the wines to gain greater texture, aromatic complexity, and finesse.

Dosage: Reduced to Extra Brut (2.9g/L), ensuring a purer expression of fruit and terroir while preserving natural balance.

Reserve Wines: Now incorporating 15 different vintages, enriching the cuvée with extraordinary depth and continuity of style. Perpetual reserve vintages from 2006 to 2020

Vinification: A greater proportion of wines vinified in barrels, adding nuanced structure, roundness, and density.

The Wine Advocate:

“Based on the 2020 vintage (the youngest vintage serves as the “base” of a bottling, even if it does not represent the majority of the blend) and incorporating 71% reserve wines—half stored as individual vintages and the other half as a perpetual reserve initiated in 2006—Billecart-Salmon’s latest NV Le Réserve is showing nicely. It offers aromas of green pear, honeysuckle, brioche and white peach. Disgorged in early 2024 with a dosage of three grams per liter, this reimagined cuvée has recently undergone a significant reduction in dosage. The sweetness that so often presents itself on the finish of NV Champagnes from Grandes Marques is no more. Medium to full-bodied, lively and charming, with a textural attack and vibrant acidity, it culminates in a long, precise finish. This reinvented cuvée replaces the Brut Réserve and, beyond the lowered dosage, sees a stricter fruit selection, an additional 20 months of aging sur lattes (now totaling 50 months) and an increased proportion of the perpetual reserve.”