Billecart-Salmon - Champagne Cuvée Nicolas Francois Billecart brut vintage 1986 375ml

Billecart-Salmon Champagne Cuvée Nicolas François Billecart Brut Vintage 1986

1. Introduction and historical background

The House of Billecart-Salmon was founded in 1818 by the marriage of Nicolas François Billecart and Elisabeth Salmon. It is one of the few great Champagne houses that is still family-owned and run by the seventh generation. The Cuvée Nicolas François Billecart was first created in 1964 as a tribute to the founder of the house. It is the house's most prestigious cuvée and is one of the most exclusive champagnes in the region. Historically, the 1959 vintage of this cuvée achieved fame when it was chosen as the "Champagne of the Millennium" out of 150 champagnes of the 20th century at a blind tasting in Stockholm; the 1961 vintage took second place.

The philosophy of the house is characterised by a balance between tradition and innovation. An important milestone was the introduction of longer, cooler fermentation and cold clarification by Jean Roland-Billecart in the 1950s in order to preserve the freshness and finesse of the wines. Some of the wines for the Cuvée Nicolas François are also aged in traditional oak barrels, which gives the champagne additional complexity and a rounded character.

2. The 1986 vintage in Champagne

The 1986 vintage was a challenging one in Champagne due to extreme weather conditions. It began with a very dry and cold winter, followed by a wet and cool spring. A late but sudden burst of warmth in June caused the vines to blossom quickly, and a rainy August caused pressure from rot, especially in the sensitive Pinot Noir. One of the few constants was the abundance of grapes, which allowed for strict selection. The best producers, such as Billecart-Salmon, were able to produce wines of considerable richness, structure and good acidity.

3. Winemaking (vinification)

The exact details of the assemblage for the 1986 vintage are not explicitly documented, but the Cuvée Nicolas François has followed an unchanged recipe since its creation. A source from the same period indicates a composition of 60% Pinot Noir and 40% Chardonnay for the 1986 vintage .The grapes come from top sites: the Pinot Noir from Grand Cru sites in the Montagne de Reims (e.g. Verzenay, Aÿ) and Mareuil-sur-Aÿ, the Chardonnay from Grand Cru sites in the Côte des Blancs (e.g. Mesnil-sur-Oger, Chouilly, Cramant). Vinification was carried out in the classic manner, with part of the must being matured in barriques to enhance the complex aromas. Bottle fermentation lasted many years - according to the house philosophy, the vintage champagnes mature on the lees for over 10 years, resulting in a rich, creamy mousse and complex tertiary flavours. The exact date of disgorgement is not documented, but based on the drinking notes and the condition of the bottles, it can be assumed that it was disgorged in the late 20th or early 21st century. The alcohol content of the 1986 is 12%.

4. Tasting notes and development

Appearance:
The colour of the mushroom is described as a "beautiful golden yellow robe with a hint of evolution". With age, it takes on a shiny yellow colour with light golden reflections. The perlage is fine and lively.

Nose (bouquet):
The nose of the 1986 is complex and shows the ripeness of the mushroom:

• Ripe and exotic fruits: dried apricots, quince, overripe papaya and mango.

• Tertiary flavours (due to the long lees ageing): Toffee, brown butter, caramel, hay, coffee.

• Spicy and mineral notes: Ginseng, earth, smoke, dill, stone powder notes.

• Citrus fruits: flavours of preserved lemons, lime and red berries (raspberry, cherry) due to the high Pinot content.

Palate (Palate):
On the palate, the champagne is powerful, vinous and harmonious.

• Texture and mouthfeel: It is round, rich and creamy with a fine, salty note (salinity). The acidity is fresh and gives the wine energy and focus. Some tasters note a slight oxidative note, but this is characteristic of the age and within acceptable limits.

• Flavours: The creamy texture is carried by aromas of brown butter and cream. The fruit is ripe and reminiscent of overripe Golden Delicious, pear and stone fruit. The minerality is present and contributes to the complexity.

Finish:
The finish is remarkably long, persistent and characterised by refreshing acidity and minerality.

5. Ratings and awards

The quality of the Champigner is underpinned by the following ratings:

• Tastingbook.com: 96 points (based on an algorithm of critic and user ratings). The platform recommends the 1986 for consumption between 2020 and 2035.

• Académie des vins anciens: A prominent tasting note describes the 1986 as "provocative", which the taster likes very much, and as "very aromatic, complex, powerful and long" on the finish.

• CellarTracker (Community):Very positive average ratings from the community, who describe the champagne as "fully ripe", with a "salty note" and a "centre of brown butter and cream".

• Further ratings: The 1986 is described as vinous and relatively full-bodied, especially for a challenging vintage.

6. Drinking window and storage

The Billecart-Salmon Cuvée Nicolas François 1986 has reached its optimum drinking window and is now at the peak of its maturity.

• Drinking window: 2020 - 2035 (according to Tastingbook.com). Bottles in perfect condition should now be able to be enjoyed into the early 2030s.

• Storage:As with all mature Champagnes, storage in a dark, cool wine cellar environment at a constant temperature (10-12°C) and high humidity is essential. The bottle should be stored horizontally to keep the cork moist.

7. Price and market availability

This champagne is very rare and is primarily traded on auction and secondary markets. A current price for the 1986 was not available, but the following classifications are possible:

• The price range for this Champagne is generally quotedat $300-$750 USD (approx. €275-690).

• A single commercial quote for one of a different vintage was around 275 CHF (approx. 285 €).

• The average price for the Cuvée Nicolas François across all vintages is around $217 USD (approx. €200) excluding tax. However, the rare 1986 is likely to be significantly higher than this average due to its maturity and exclusivity.

8. Gastronomic recommendations (food pairing)

Due to its structure, creaminess and complexity, this champagne is an excellent accompaniment to food. It is less suitable as a simple aperitif, but reveals its full potential with sophisticated dishes.

• Fish and seafood: Excellent with rich fish dishes such as sole in lemon butter, turbot, lobster or cod.

• Poultry and meat: Goes perfectly with veal chops with chanterelles, poularde or a fine terrine.

• Other combinations: A classic and elegant pairing is tuna tartare with caviar. Creamy risottos, e.g. with lobster or truffles, are also an excellent choice.

• Serving temperature: 11-12°C. Do not serve the champagne too cold so that its complex spectrum of flavours can fully develop.

Conclusion

The Billecart-Salmon Cuvée Nicolas François Billecart Brut Vintage 1986 is an exceptional champagne that impressively demonstrates the high art of this house. It defies a difficult vintage with impressive complexity, power and remarkable longevity. In its fully mature phase, it offers a fascinating interplay of ripe fruit flavours, creamy texture, fine minerality and a long, persistent finish. For connoisseurs of mature champagne, it is a coveted collector's item and a guarantee for an unforgettable flavour experience with a sophisticated meal.