93 Points Tyson Stelzer
One-third of each champagne variety; one-third reserve wines from the previous two harvests, which Antoine describes as ‘the fourth third so it doesn’t fit in the bottle!’; fully oak-fermented below 16oC; aged on lees in barrel with batonnage for 6 months; 7g/ L dosage; DIAM closure.
Sous bois is as distinctive for Billecart as its bold, modern label. ‘With the diversity of Champagne’s regions and the rise of growers, it’s increasingly important for us to produce more interesting, small-production wines,’ points out Antoine. Sous bois is literally ‘under wood’, inspired by oak-fermented parcels destined for Billecart’s top cuvées. Its aspiration is to uphold the mandate of Billecart in freshness, tightness and elegance. This release is driven by lively acidity, toned lemon zest freshness and well-focused minerality, underscored by impressive magnitude and richness, with flamboyant swirls of caramel, roast nuts and honey. It sings with classic Billecart precision, while basking in the richness of barrel fermentation, silky and alluring, confronting and commanding, all at once. Don’t serve it too cold, and give it lots of air in a large glass.
Source: Tyson Stelzer, The Champagne Guide 2016-2017.