Billecart-Salmon Le Clos Saint-Hilaire 2006

  • Le Clos St Hilaire is probably the rarest wine from the Billecart-Salmon portfolio
  • The “Clos” is a single enclosed vineyard next to the Billecart-Salmon house.
  • A unique parcel of one hectare with old vines Pinot Noir vinified in casks.
  • 1 or more bottles
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  • James Suckling
    100 points
  • Wine Enthusiast
    100 points
  • Decanter
    98 points
  • Robert Parker
    98 points

Editors notes

This cuvée Blanc de Noirs vinified in oak casks allows the richness of the terroir and the purity of the wine to express itself. This rare vintage of incredible typicity will live on for future decades with strength and elegance. The magic of a terroir blended with expertise and ancestral know-how, reveals a deep yellow gold hue, underlined by intensely golden reflections. The graceful effervescence of fine bubbles softened by the patina of time.

Originating from a single enclosed, contiguous one-hectare parcel of old vines planted with Pinot Noir in Mareuil-sur-Aÿ in 1964.
100% vinified in casks
Aged on lees/in the cellar: 159 months
Dosage: 2 g/l


Tasting Profile

  • Light (Light)
    Full (Full)
  • Low Tannin (Low Tannin)
    Tannic (Tannic)
  • Sweet (Sweet)
    Dry (Dry)
  • Low Acidity (Low Acidity)
    High Acidity (High Acidity)
  • Aroma
    • Creamy
    • Lemon
    • Mineral
  • Palate
    • Apple
    • Cream
    • Lemon

Food Pairings

  • Cheese
  • Fish

Critic Scores & reviews

  • James Suckling

    "From a one-hectare parcel of Pinot Noir, planted in 1964. This makes such a striking impression with incredible freshness and purity, married with such intensity and length. The aromas of fresh, toasted almond are striking. Fresh forest mushrooms, too. The palate has intensity that is truly bracing and delivers such power and length. Exceptional! Drink or hold"
  • Wine Enthusiast

    "From just over two acres of old vines in the producer’s home village of Mareuil-sur-Aÿ, this pure Pinot Noir Champagne is magnificent. A toasty flavor is balanced by concentrated white fruits, with a touch of tannin adding texture. It’s an unforgettable wine. Enjoy in the nearterm. *Editors’ Choice* (RV)"
  • Decanter

    "Just 3,700 bottles of this rare and magnificent specimen have been produced, from this exceptional Champagne Clos in the heart of Ay and the maison itself. The wine is 100% Pinot Noir from a parcel of vines planted back in 1964. Vinified in oak, it then spent a total of 15 years on its lees, prior to release earlier this year in 2019 with a dosage of just 1g/l. From one of Champagne’s most acclaimed vintages, this shows a welter of densely integrated fruit and flavour. Supremely generous, ripe and intense, but not overwrought, this exhibits layers of bruised apple, spice, cappuccino and savoury sous-bois and truffle. The acidity is soft and round and plays second fiddle to the power, texture and vinosity on the palate. Very gourmandise, this cries out for richly flavoured food – or to be drunk as a vin de contemplation. Either way, this is superb now and will age for years and years and then some more …. (JS)"
  • Robert Parker

    "Entirely vinified in oak and disgorged in May 2018, after 15 years on the lees in bottle, the 2002 Millésime Brut Le Clos Saint-Hilaire is a single-plot Blanc de Noirs from Pinot Noir vines planted in Mareuil-sur-Aÿ in 1964. Highly fine and pure on the deep, elegant and spicy nose, with intense mirabelle and apricot flavors, this is a pure, salty, very finessed yet tensioned, complex, mineral and refreshing Pinot with intense and well-concentrated fruit, a juicy texture and persistent structure. The finish is very long but pure, fresh, salty and, in any case, highly stimulating! (SR)"

Other vintages

Love this wine? Here's a list of other vintages we have in stock if you'd like to try them as well.

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Wine is being produced throughout France and has been done for over 2,500 years with certain Châteaux dating their history back to Roman times, around 6th Century BC. Ranking second in the world in per-capita consumption and first in total production quantity. More so than the overall quantity of wine is the quantity of truly great wines coming out of France makes the nation the envy of wine-making nations worldwide.

Two concepts pivotal to the higher end French wines, in particular, are the idea of 'terroir' and the Appellation d'Origine Contrôlée (AOC) system. Terroir refers to the way the geography, geology and climate find their way into the glass, telling a story of the origin of the wine. The AOC was set up in 1935 and has the primary goal of protecting the authenticity of the wines and the livelihoods of the producers. Appellation rules strictly define which varieties of grapes and winemaking practices are approved for classification in each of France's several hundred geographically defined appellations, which can cover entire regions, individual villages or in some cases, like in Burgundy even specific vineyards.

Classic wine regions in France include Champagne (home of Champagne), Burgundy (Pinot Noir and Chardonnay), Bordeaux (Cabernet Sauvignon, Merlot, Malbec, Petit Verdot), Alsace (Aromatic varietals), Loire Valley (Chenin Blanc, Crémant) and the Rhône Valley (Syrah, Grenache Mourvedre)

The Bordeaux classification of 1855 is still in use, as is the Sauternes and Barsac Classification of the same year. Wines from certain regions can be bought En Primeur, which is when the wine is sold prior to it being bottled.


Champagne is a wine region to the north-east of Paris where wine has been grown since the Romans first planted in the 5th century and the region is most well known for the sparkling wine that goes by the regions name.

Champagne is made from 3 grapes. The two red grapes Pinot Noir and Pinot Meunier and the white grape Chardonnay. All three are commonly blended though a ‘blanc de blanc’ meaning ‘white from white’ indicates that only Chardonnay was used. Conversely a ‘blanc de noir’ or ‘white from black’ indicates that the two red grapes were used.
A common misconception is that Champagne was invented by Dom Pérignon. Although this is not the case, he made considerable contributions to the quality and production methods used in the region. The very first bottles of Champagne were created by accident, and coined ‘the devil’s wine’ for all the popping corks. Sparkling wine in Australia was referred to as Champagne but this practise has long been disallowed.

Methode Champenoise is the traditional method by which Champagne is produced and if you see Millisime on a bottle, it represents the fact that the wine comes from a particular vintage rather than being blended, which is the more common practice.

Icons such as Dom Pérignon and Kristal are world reknowned, but we find as much pleasure in the smaller Champagne houses such as Gosset and Jacquinot. Magnums are perfect for the festive occasions and half bottles are also available.

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Pairs Well With

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About the brand Billecart Salmon

In 1818, Nicolas Francois Billecart and Elisabeth Salmon founded a Champagne house in Mareuil-sur-AØ that is still family owned and operated by their descendants nearly 200 years later. The estate-grown grapes total 100 hectares, while those used in production (of 220 hectares) are sourced from 40 crus in the Champagne region. The grapes for BillecartÕs most prestigious cuvee, however, are hidden away in a small garden plot next to the family home in Mareuil-sur-AØ. The Clos Saint-Hilaire, named after the patron saint of the regionÕs church, measures just one hectare of Pinot Noir planted in 1968. Today, the 6th generation, Francois and Antoine Roland are at the helm of the house, supported by Denis BlŽe, Vineyard Director. BlŽe knows the vineyards well; heÕs been their keeper for the past twenty years. Using draught horses to till the vineyard, he promotes deep, minerally enriched roots that produce small, concentrated berries. This method also assists to promote biodiversity in the vineyard, which has allowed the winery to do away with herbicides.

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