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Fermentation: 36 months in French barrel
citruses with slight smokiness noticed
It’s the stoniest vineyard I’ve ever seen in Oregon
finishing on a mineral note
It has a silky texture and a fairly long finish
NV Billecart-Salmon Brut Sous Bois Champagne Anejo Fermentation: 36 months in French94 Points Jeb Dunnuck: The NV Champagne Sous Bois Brut pours a medium yellow to deeper straw hue, and the nose is warming and more generous with notes of toast, red fruit of ripe raspberry, spice, and espresso. The palate is rounded, with rich texture though dry, offering notes of orange peel and currant. It has a silky texture and a fairly long finish, with ripe concentration.