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Veuve Clicquot Cave Privee Rose 1990 Champagne 1.5L
|Veuve Clicquot Cave Privee Rose 1990 - Magnum - 1.5L||Magnum - 1.5L||£485.00|
|Size||bt per case||In Bond|
|Veuve Clicquot Cave Privee Rose 1990
Price per Case
Distinctive and powerful, each Veuve Clicquot vintage is the unique expression of a single harvest chosen for its remarkable quality and loyalty to the House style. Vintages with exceptional qualities and unparalleled ageing potential are carefully preserved for decades at the heart of Veuve Clicquot’s chalk cellars in Reims, making up the Cave Privée collection. The addition of 17% red wine from Veuve Clicquot's unique vineyard in Bouzy complete the Cave Privée Rosé blend.
Weather: The 1990 vintage experienced some frost damage early in the year, particularly during April. However, a superb summer helped the grapes thrive in their growth. Due to the long days and summer sun combined with cool nights, the grapes had excellent alcohol and acidity levels. The crop was the third largest on record and 1990 produced the ripest wines since 1959. A fantastic vintage.
Vineyards: 100% Grand & Premier Cru | Pinot Noir: Montagne de Reims, Vallée de la Marne | Chardonnay: Côte des Blancs, Montagne de Reims | Pinot Meunier: Montagne de Reims | Red Wine: Bouzy
Grape Varieties: 47% Pinot Noir, 27% Chardonnay, 9% Pinot Meunier, 17% Red Wine
Ageing: 15 years on the lees
Dosage: 8 g/l
Disgorged: February 2000
Drink: Now to 2032
Tasting Note: The nose has hints of ginger and liquorice which leads to a well-balanced and nicely rounded palate. An abundance of red fruits, blackberries and ripe strawberries. On the mid-palate the flavours intensify. In magnum, this rosé has an incredible life left and given time to mature will be very rewarding.
Privileged to a respectable 382-hectare estate with facilities to envy, Veuve Clicquot today run an immense operation in Reims. The House style is voluptuous and deeply fruity with a preference for Pinot Noir dominance. An unusually large proportion of old reserve wines give their non-vintage champagne nuances and depth not found elsewhere and their vintage expressions are deliciously ageing classics. Industry genius, Dominique Demarville has been ensuring Veuve Clicquot's continued success as Cellar Master since 2008.
Cellar Master: Dominique Demarville
Winery Location: Reims | Champagne, France
Champagne Region: Montagne de Reims
Annual Production (bottles): Undisclosed
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In June 1798, Barbe-Nicole Ponsardin married Philippe’s son, Francçois-Marie Clicquot in a wedding service held in the winery’s cellars, kept secret due to the ongoing French revolution. Auspiciously, the priest gave the happy couple a book by Dom Pérignon. The famous 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, however the ‘vin du diable’ (wine of the devil) had yet to be completely tamed. Yeast would form sticky laments 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 a fair amount of grit to venture into business. Barbe-Nicole Clicquot was one such woman: widowed at the age of 27 and 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.
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, gradually settling the lees in the neck of the bottle. The cork was then drawn, the sediment removed and liqueur de tirage (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 Madame 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 and sales had reached a staggering 750,000 bottles a year!
Today’s Chef de Cave, Dominique Demarville, explains the production ethos behind Clicquot’s characterful, full-bodied and pinot-focused wines: “Veuve Clicquot is a big house where we have a huge responsibility to maintain the style, but every day we work to improve the quality.” Privileged to a respectable 382 hectares with facilities to envy, the house runs a huge operation in Reims.