New York City · La Fête du Champagne

Billecart-Salmon Clos Saint-Hilaire Dinner

Le Clos Saint-Hilaire is a single parcel in Mareuil-sur-Aÿ where the vines, soil, and subsoil are carefully tended with respect for the environment. Several years ago, Billecart-Salmon decided to return to ancestral champagne-making methods in the Clos, using draft horses for plowing and sheep for cover crop maintenance, while planting hundreds of different plants along the walls and adding bird houses, beehives, and even two small ponds. This method of viticulture has had a huge impact on soil porosity and biodiversity: the roots grow deep and the minerals they draw from the soil foster the growth of smaller, more concentrated grapes, revealing the terroir's unique flavour. Clos Saint-Hilaire has created an exceptional champagne which is named after the patron saint of Mareuil-sur-Aÿ. Made exclusively from Pinot Noir vinified in oak casks, it develops an outstanding purity. For each vintage, there is a limited release of between 3,500 to 5,500 individually numbered bottles. It is a privilege to have Mathieu Roland-Billecart, CEO of Billecart-Salmon and a member of the 7th generation of one of Champagne’s few remaining family-owned houses, join us for this unprecedented dinner featuring no fewer than nine examples of Clos Saint-Hilaire from some of the best vintages of the past 30 years. Mathieu has never done a Clos Saint-Hilaire vertical before anywhere in the world. Following a reception with Le Sous Bois poured from magnum, showcasing Billecart’s savoir-faire with regards to vinifying in oak, we will progress through three flights of Clos Saint-Hilaire, each highlighting the parcel’s expression of different vintage archetypes - the tension of 2008, 1996, and 2007, the warmth of 2009, 2003, and 2005, and the generosity of 2006, 1998, and 2002. The grand finale will be a taste of ratafia made from Clos Saint-Hilaire, capping off this celebration of one of Champagne’s great terroirs. The wines will be paired with a tasting menu featuring Chef Sam Clonts’ acclaimed modern, seasonal cuisine at Sixty Three Clinton.