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Veuve Clicquot La Grande Dame Rose 1995 Champagne
|Mix 12 Price||Mix 6 Price||Single Price||Bottles|
|Veuve Clicquot La Grande Dame Rose 1995 - 75cl||Veuve Clicquot La Grande Dame Rose 1995 - 75cl||£295.95||£297.95||£299.95|
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): Not communicated
Weather: The 1995 harvest was a large crop and shared similar characteristics with the renowned 1998. Following four consecutive years of tough growing conditions, 1995 came as a huge relief to the region - the first universally declared vintage since 1990. The summer was mainly hot, with some showers a few weeks before the harvest. Now, over twenty years since bottling, champagne from 1995 are starting to show flavours of incredibly complex, rich and concentrated fruits.
Vineyards: 100% Grand Cru | Pinot Noir: Ambonnay, Aÿ, Bouzy, Verzenay, Verzy | Chardonnay: Avize, Le Mesnil-sur-Oger, Oger | Red Wine: Bouzy
Grape Varieties: 53% Pinot Noir, 32% Chardonnay, 15% Red Wine
Ageing: 8 years on the lees
Dosage: 9 g/l
Tasting Note: On the nose subtle fragrances of strawberries and wild red fruits shine through. The palate is stunning: an abundance of fresh strawberries and raspberries combine with hints of toasted notes of ginger and honey. The finish is long and lingering with a divine combination of fruits and toasted qualities.. very smooth and full-bodied. A marvellous champagne from a truly unique vintage.
Vintage Overviews Grand & Premier Crus Explained
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Veuve Clicquot History
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.