Billecart Salmon Les Rendez-Vous de Billecart Salmon No.1 Champagne 75cl is a sensual and sophisticated wine created using 100% Pinot Meunier grapes from the Marne Valley. Due to the purity and balance of the fruits, the grapes have undergone a careful selection process so that only the most premium are used. This wine truly reaffirms how pure Pinot Meunier should be.

Ayala’s Blanc de Blancs is 100% Chardonnay, produced in small quantities in exceptional years only and fully expresses the superb caliber of great Chardonnay from the best crus of the Côte des Blancs. It is truly a unique vintage offering. Ayala Blanc de Blancs 2014 is 100% Chardonnay from 3 Grand and 2 Premier Cru villages on the Côte des Blancs:Cramant, Chouilly, Le Mesnil-sur-Oger, Cuis and Grauves. After 6 years of aging in Ayala’s cellars, remarkable minerality and low dosage (6g/l) make this an outstanding wine that can accompany a variety of flavorful dishes, or stand on its own.

Join us for an 1/2 hour - 1 hour enjoying champagne!

40% Chardonnay, 30% Pinot Meunier, 30%Pinot Noir  90 points WS  Vallee de la Marne

This Champagne is composed of half each Meunier and Pinot Noir from vineyards in and around Troissy in the western Valley of the Marne. The wine is vinified in stainless steel and spends 30 months aging on its lees as well as being blended with 30% reserve wines. The Orban has a straw gold color and a generous nose of fresh baked baguette and classy black cherry fruit. The wine has a very fine mousse and supple texture and a big flavorful impression on the palate.

First press juice from exclusively Premier and Grand Cru plots. 100% Pinot Noir from the Montagne de Reims and our vineyards in Mareuil-sur-Ay, Ay and Avenay-Val-d’Or. Vinification Vinified using traditional methods to avoid premature oxidation. Partial malolactic fermentation for the wines in vats and vinification without malolactic fermentation for the wines in wooden barrels. Extra-brut dosage (4.25 g/litre) to maintain a balance between freshness and vinosity without masking the wine’s character and purity. aging Aged for five to seven years to develop maximum complexity and to highlight the

to the eye Light, bright gold with fine, lively bubbles. Persistent and generous froth. with the nose Open and fruit-driven with notes of white currant, fresh quince and citrus. Partial vinification in wooden barrels (20% of the blend) brings aromas of honey and toast and a finish with touches of vanilla. with the mouse The palate is fresh and fruity, with a fine mineral texture reminiscent of chalk. The finish is long and persistent with subtle hints of pepper and spices.

Founded in 1907, Champagne Paul Clouet is a well known and respected Bouzy grower Champagne. Bouzy is a Grand Cru village and one of the best sources of Pinot Noir in Champagne. Paul Clouet produces world class Champagne using Pinot Noir as its main component while respecting traditional production methods. The Bouzy appellation covers 380 hectares and it is located on the southern side of the Montagne de Reims. Its exceptional location and climate make it ideal to grow Pinot Noir. Twenty kilometers away from Bouzy is the village of Chouilly, located on the Eastern part of the famous Côte des Blancs, the best site for Chardonnay in Champagne. Bouzy and Chouilly form part of the seventeen Grand Cru villages in Champagne since 1895. Both areas are renowned for the quality of their soil combined with ideal cliamte to grow exceptional Champagne grapes. The Clouet family settled in Bouzy over a century ago and Marie-Thérèse Clouet-Bonnaire continues the work begun in the first half of the twentieth century by her grandfather Paul Clouet. As a tribute to Paul Clouet, Marie- Thérèse makes wines with grapes grown in Chouilly and Bouzy with the help of her husband Jean-Louis Bonnaire, famous winemaker of the Côte des Blancs, in his equally famous Cramant estate. Paul Clouet is an independent wine producer. As a Récoltant-manipulant, Grower Champagne, Paul Clouet guarantees continuity in the style of the wines by controlling each step of the champagne elaboration from wine growing to wine making. The art of blending
 Pinot Noir is essential for all Paul Clouet blends. Pinot Noir is used in every Champagne produced on the estate; proportions vary with the type of wine that is sought. 
Following the primary alcoholic fermentation, all Paul Clouet wines undergo a secondary malolactic fermentation to give them body and character even when they are still young.
 Fermented and aged in stainless-steel vats where temperature is closely controlled and ultimately preserve the grape’s primary aromas. After bottling, the wines will age on lees for a minimum of 2 years for the non-vintage cuvées and a minimum of 5 years for the vintage cuvées. After disgorging, the wines will rest for at least 3 months.

Balance and harmony combine together in this light and subtle champagne. Its blend is made up of Pinot Noir, Chardonnay and Pinot Meunier sourced from the very best sites of the Champagne region. It is the ideal partner to delight your guests on every occasion, both as an aperitif and throughout the entirety of a meal.

The Brut Réserve is a light, fine and harmonious champagne. It is made up of a blend of 40% Pinot Meunier, 30% Pinot Noir and 30% Chardonnay from three different years and sourced from the best sites in the Champagne region. Reflections of straw yellow, fine slowly rising bubbles and persistent mousse. Intense with radiant freshness. Floral notes with fresh fruits highlighted by light biscuit aromas. Pure with delicate texture, fresh apple and crunchy pears. The ideal partner for every occasion. It is perfect as an aperitif and can be enjoyed with a wide variety of dishes.

Brut Rosé Majeur is a blend of Chardonnay (51%), Pinot Noir (40%) and Pinot Meunier (9%). The very high proportion of Chardonnay and the ageing process result in a Champagne with remarkable finesse and elegance. Ayala currently owns 35 acres in Champagne. Thanks to its privileged location in the heart of the Grand Crus of Montagne de Reims and their link to Bollinger, they also have unique access to top quality grapes. Everything from grape reception to vinification, aging, riddling and disgorgement is done at the Ayala cellars. Brut Rosé Majeur is fermented in stainless steel, with a focus on freshness and precision. It spends 2.5 years on the lees and rests in the cellar for at least 3 months after disgorgement.

Champagne region is home to the Philipponnat family. Since 1522, Philipponnat’s legacy has been passed down through the ages. A long line of men and women took great care to pass on the family expertise and values: individuality, excellence, generosity and humility. Established in the heart of the Champagne wine-growing area, a Pinot Noir champagne specialist, Philipponnat possesses a unique heritage: Its magnificent, historic 18th century cellars and an exceptional walled single vineyard: the Clos des Goisses.

Royale Réserve Brut is the purest expression of the House’s style. Deep gold in color with aromas of vine blossom, linden, and toasted bread. Notes of redcurrant, raspberry, and ripe grape. Full-bodied, generous and long. Enhances hot or cold white meats, poultry, and premium charcuterie. An ideal complement to cold buffets, fish, and seafood.

With its subtle and gourmet aromas, this cuvée is a reference point amongst rosé champagnes. It will be a pleasant companion to your happiest moments with its sparkling colour, its amazing finesse and its great intensity. The Brut Rosé is a fresh and elegant Rosé Champagne, blend of Chardonnay, Pinot Meunier and Pinot Noir vinified as red wine. Radiant color with graceful effervescence, a persistent mousse, and fine bubbles rising slowly in the glass. Subtle and fine aromas leading to an expressive red berry flavor with citrus zest. Creamy and smooth on the palate, evolving to strawberries notes and a raspberry finish. Light, balanced and precise. The best pairing for any happy occasion! Pairs greatly with fine charcuterie, sushi, grilled salmon, or a langoustine carpaccio. It will also enhance lightly sweetened red berry desserts with an acidic crunch.