H. Billiot Fils Grand Cru Brut Reserve 750ml
SKU: 11571

H. Billiot Fils Grand Cru Brut Reserve

  • ws93
  • v90+
  • st90
  • we88

Save $21.00 (30%)

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When you choose this wine you choose 100% Grand Cru fizz at an entry-level price. This wine always packs in the power but manages to maintain the elegance. Billiot has a talent for producing wines with remarkable fragrance, but above all it's the length that impresses. with its flavors of cherry, mirabelle, puffpastry, and fraise de bois. This is textbook high-quality Champagne - elegant and creamy and long and gracious!
Wine Spectator
  • ws93

Wild cherry and berry flavors form a pure beam of ripe fruit in this mouthwatering Champagne, layered with well-cut acidity and a minerally underpinning. A delicate thread of aromatic spice accents notes of grilled nut, spun honey and lemon curd that linger on the finish. Disgorged October 2018. Drink now through 2024.

December 15, 2019
  • v90+

The NV Brut Grand Cru Réserve is a rich, boisterous wine that showcases incredible intensity in its fruit. The fat, rich style completely covers every inch of the palate and a sweet, perfumed finish reminiscent of ethereal plums and kirsch offers final notes of elegance. The Grand Cru Réserve is 80% Pinot Noir and 20% Chardonnay (all Ambonnay). The base vintage is 2006, with equal parts 2004 and 2003 that round out the blend. Disgorged June 24, 2009.

December 2009
International Wine Cellar
  • st90

Pale silver. Mineral-laced citrus and orchard fruit aromas display excellent energy and focus. Brisk, mouthwatering and pure, offering stony lemon and quince flavors and a slow-building baked apple quality. Very clean, nervy and light on its feet, with excellent persistence.

December 2007
Wine Enthusiast
  • we88

This full-bodied offering is ripe and richly balanced. A predominance of the two Pinots gives it an intense fruitiness, with raspberry and red apple notes dominating. At the same time, there is a fine, mineral-driven tautness that gives it a final, crisp bite. Disgorged February 2012.

December 1, 2012

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