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|Veuve Clicquot Cave Privée 1990
price each inc VAT
Veuve Clicquot Cave Privée 1990 ChampagneMore vintages: 1989"Veuve Clicquot is a big house where we have a big responsibility to maintain the style, but every day we work to improve the quality." Chef de Cave, Dominique Demarville explains the production ethos behind Veuve's characterful, full-bodied, pinot-focused wines. Privileged to a respectable 382 hectare estate, with facilities to envy; including multiple foudres of 5000 and 7500 litres, the house runs a huge operation in Reims and Cave Privée is the result of a daring vision. It was born in the depths of Veuve's chalk cellars, out of intuition, passion, and also tenacity on the part of the oenologists. Year after year, they create and nurture fine vintages, taking care to respect and enhance the character of each one; Cave Privée is a unique collection of rare vintages meticulously selected by successive generations of cellar masters.
The 1990 Vintage Reserve is a blend of 17 different Crus, all classified as Grand and Premier Crus. Black grapes make up two thirds of the blend: 56% Pinot noir, from the Montagne de Reims and the Grande Vallée de la Marne, and 11% Pinot meunier, from the Premiers Crus in the west of the Montagne de Reims. The blend is completed with 33% Chardonnay from the Côte des Blancs and, to a lesser extent, from the Montagne de Reims.
The nose is impressive for its intensity and great richness. From the first moments, the complexity and concentration are apparent with fruity aromas dominant. On the palate, creamy smoothness gives way to peach, lemon and pear, with a slight smoky tint. With twenty-three years post-vintage and five years post-disgorgement, 1990 is a testimony to the enduring power of a vintage.
Grape Varieties: 56% Pinot Noir, 33% Chardonnay, 11% Pinot Meunier
Dosage: 8 g/L
Veuve Clicquot Cave Privée 1990 Champagne: same day delivery in London, next day UK mainland & free delivery on 6+ bottles. Veuve Clicquot Overview Vintage Overviews Grand & Premier Crus Explained
“This toasty, superbly mature wine is part of a series of releases featuring the house's cellar-matured Champagnes. This emerges from the glass with complex flavors of almond, brioche, citrus and a hint of steeliness. The majestic richness of the wine has fully justified its decades of aging.”
“Rich flavors and aromas of bread pudding and molasses mix with hints of baked peach, biscuit, ground ginger, fleur de sel and candied orange zest. Elegant, this shows lovely balance, a subtle bead and a delicate yet persistent freshness.”
“Mature, dried orange peel, sharp acid and very long finish, but the freshness is on its way out - drink up.”
Veuve Clicquot Overview
Philippe Clicquot founded Veuve Clicquot in 1772 coming from a family of bankers and textile merchants he purchased a number of vineyards and decided to establish a wine business under the family name. His vision was to sell his Champagne 'across all borders'.
In June 1798 Barbe-Nicole Ponsardin married Francois-Marie Clicquot, the son of Philippe in a secret wedding service in the cellars due to the French revolution being in full swing. Auspiciously, the priest gave the happy couple a book by Dom Pérignon. The 17th Century Monk Dom Pérignon had written about new methods of producing sparkling wine. By combining several varieties of grape into an assemblage, he was able to harness the fermentation process. He went on to use more solid, cork bottles. But the vin du diable had yet to be completely tamed. Yeast would form sticky filaments and leave a deposit that made the finished wine cloudy and spoiled its taste. But Madame Clicquot would change all that.
The Code Napoleon and bourgeois codes of behaviour forced French women to live in the shadow of their husbands. It took a woman with confidence and fair amount of grit to venture into business. Barbe-Nicole Clicquot, was one such woman, widowed at the age of 27 with a three year old daughter; she convinced her father-in-law to let her manage the business and went on to achieve iconic status among champagne buffs. The February following the death of her husband she invested 80,000 francs and went into partnership with Alexandre Fourneaux, who had mastered the art of assemblage. Unfortunately her first attempts in charge were a bit of a disaster.
Back alone and assisted by her cellar-man Antoine-Aloys de Muller, Madame Clicquot perfected the art of 'remuage' or riddling. Special racks were produced to hold the bottles at an angle and over a six to eight week period the bottles were rotated by a quarter-turn every day. The lees gradually settled in the neck of the bottle. The cork was then drawn, the sediment removed and liqueur (a mixture of still wine and sugar) added. Once this technique was perfected the champagne was crystal clear. With a few minor improvements this method is still used today.
From 1876 onwards the company bottled all the dry champagne destined for Britain with a yellow label. When Madam Clicquot died in July 1866, newspapers all over the world paid tribute to the old lady. She and her loyal assistants had conquered the world, sales had reached a staggering 750,000 bottles a year!
"Veuve Clicquot is a big house where we have a big responsibility to maintain the style, but every day we work to improve the quality." Chef de Cave, Dominique Demarville explains the production ethos behind Veuve's characterful, full-bodied, pinot-focused wines. Privileged to a respectable 382 hectare estate, with facilities to envy; including multiple foudres of 5000 and 7500 litres, the house runs a huge operation in Reims.