Salon is one of the most prestigious houses in Champagne. Instead of making a range of styles that includes a prestige cuvée like most Champagne houses, Salon makes a single prestige cuvée, which is made entirely from Chardonnay from the village Le Mesnil-sur-Oger.
The house was founded in 1911 by Eugène-Aimé Salon, who thought that Champagne was overly dominated by heavy Pinot Noir. Consequently, Salon decided to make a top Chardonnay-based label instead.
Today Salon is made in only the best vintages. The wine comes from a one-hectare (2.5 acre) parcel owned by Salon and 19 smaller parcels cultivated through agreements with various growers in the Grand Cru-classified Le Mesnil.
In years deemed not good enough, the grapes and wine production are diverted to become a part of the Champagne Delamotte label.
Salon is held back in cellar for much longer than other Champagnes – it can spend up to a decade in bottle before it is released onto the market, and can be cellared further.
Taste it and drink it just cool, between 13 and 15 degrees.
The desire for perfection created in the infinite facets of a yellow diamond, the exquisite surprise of a tasting that takes your breath away: the pale gold of a wine held up to the light, the subtle glint of green heralding minerals, stone, chalk – so emblematic of Salon – together with wafts of fruit, dried roses in abundance, never-ending flavours that go on and on. Its freshness and slender form, its precise, aristocratic acidity promising decades of glorious ageing ahead, founded upon an impeccable structure.
Allowed to breathe momentarily, Salon 2012 unleashes its seductive powers on the palate, with notes of pineapple, lychee, a touch of smoke; caressing with a knowing smile as beguiling and mysterious as the Mona Lisa, Salon does not reveal every secret.
An alliance of glorious opponents: all is fair in love and war. The love for Salon 2012. For those in the know, the connoisseurs of today and tomorrow.
Savour the flash of a smile, like a flame as it catches fire.
FOOD AND WINE PAIRINGS
Extreme purity marries well with crisp minerality. Look to the sea for myriad pairings: imagine a tartar of langoustines, scallops marinated in kombu, or Daurenki imperial caviar.
Or how about a miso-glazed turbot, roasted then served with hollandaise sauce. Or consider the delicacies of the land, such as veal from the Corrèze with white asparagus and morels. There are just a few suggestions to inspire and delight while we dream of Salon 2012…
Over 15 years