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H. Billiot Fils Grand Cru Brut Reserve
SKU: 19503

H. Billiot Fils Grand Cru Brut Reserve

  • ws93
  • v90+
  • st90
  • we88

750ml
$59.99

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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.

Alison Napjus, December 15, 2019
Vinous
  • 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.

Antonio Galloni, 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.

Stephen Tanzer, 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.

Roger Voss, December 1, 2012