The 2008 Brut Cuvée Nicolas François is a sublime expression of precision and elegance, offering aromas of lemon curd, praline, apricots, and salted caramel. Aged for 150 months on lees, this Champagne balances sharp citrus acidity with a silky mousse, providing both structure and softness. The palate is chiseled and crystalline with orchard fruit, brioche, and honey notes, leading to a long, penetrating finish. A blend of 60% Pinot Noir and 40% Chardonnay, this is a complex, mineral-driven cuvée that will continue to evolve beautifully with age. Drink now or cellar until 2050.

Jamessuckling.com | JS 97
Published: May 9, 2023

Lovely precision and drive to this with aromas of lemon curd, brioche, praline, apricots, pomelos, mandarin zest and salted caramel. It?s held together by a sharp, citrusy backbone of acidity, balanced with a fine, silky mousse. Both structure and softness here. Citrus fruit brightness on a beautifully elegant and seamless finish. 60% pinot noir and 40% chardonnay. 150 months on lees. 2.9g/L dosage. Drink or hold.

The Wine Advocate | RP 96
Published: Apr 20, 2023
Drink: 2023-2050

The 2008 Brut Cuvee Nicolas Francois was disgorged during the third quarter of 2022 with less than three grams per liter. It has a delicate, pure, clean bouquet with aromas of orchard fruits, spring flowers, honey and licorice, with hints of brioche and pastry with aeration. Medium to full-bodied, chiseled and crystalline, with racy acids and a chalky texture, the palate is tense and the finish is long, penetrating and salty. It exhibits perfect Billecart style, yet tension is present, a sign of the vintage. It is a blend of 60% Pinot Noir (sourced from A, Mareuil and Verzenay) and 40% Chardonnay from Mesnil, Chouilly and Cramant, and it matured 83% in tanks and 17% in old oak barrels. 

Decanter | D 95
Published: May 3, 2023
Drink: 2028-2038

On release this is reserved, taut and subtle, with sourdough, confit lemon and gentle blackberry Pinot fruit presented with daring dryness (just 2.9g/L residual sugar) and intensity. The texture surrounding the firm acidity is cool, clean and lightly creamy, the mousse beautifully delicate. Somewhat inscrutable and firm at the moment, this structured and lean Cuvée Nicolas François stands to gain considerable expressiveness with time under cork. Made from 60% Pinot Noir and 40% Chardonnay from 83% grand cru vineyards. 17% oak-vinified with 150 months on lees, disgorged in summer 2022.

Champagne-billecart.fr

This exceptional cuvée was created in 1964 as a tribute to the House’s founder. It results from the blending of Grands Crus from the classified Côte des Blancs vineyards (Chardonnay) and the Montagne de Reims (Pinot Noir). Its vinification, partially in traditional oak casks, underpins the generous character of this fine, elegant and rich wine.

Tasting notes: Its vinification, partially in traditional oak casks, underpins the generous character of this fine, elegant and rich wine.

APPEARANCE
A beautiful golden yellow, glinting with bright sparkles. The glittering, crystalline appearance is set off by an eruption of finely chiselled bubbles.

AROMA
It combines all the richness of an aromatic curve, both complex and refreshing. Fine intense notes of orchard fruits,
combined with the characters of nuts and stone fruit (lightly roasted flaked almonds, frangipani, candied mandarin peel) and accentuated by the radiance of a floral persistence (acacia flower and rose petal).

PALATE
The balance of a tension achieved by
the fullness of the wine (fresh yellow raspberry, fresh quince, honey biscuits and lemon caviar) symbolised by the conduct of noble flavours (fresh fig, liquorice and pigeon heart tomato). A texture with a strong personality, with its limestone imprint and an incredible intensity, curbed by its fully integrated low dosage. The finish with a rare complexity develops towards notes of toasted bread and bergamot.

TASTING
This impressive vintage with great depth, tense and mineral, characterised by an elegant vinosity, offers you all the distinction of a well-aged champagne. Served at cellar temperature (11°C to 12°C), this cuvée will bring out the flavours of an excellent sole in lemon butter or a delicious milk-fed veal chop with chanterelle mushrooms.