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Veuve Clicquot La Grande Dame Rose 2006 Champagne 75cl
|Mix 12||Mix 6||Single||Bottles|
|Veuve Clicquot La Grande Dame Rose 2006 - 75cl||Veuve Clicquot La Grande Dame Rose 2006 - 75cl||£297.95
Weather: The 2006 vintage was a year of mixed weather. It began with a rainy spell and late spring, but with little or no frost in the vineyards. Early summer was positive, with the months of June and July creating perfect conditions for flowering. Although there were some storms in late-July, the overall health of the vines was great since the weather remained hot through to the harvest with spells of rain in August promoting even healthier grapes.
News Article: Read about the 200th Anniversary dinner for Veuve Clicquot Rosé. Read the full write-up here.
Vineyards: 100% Grand Cru | Pinot Noir: Ambonnay, Aÿ, Bouzy, Verzenay, Verzy | Chardonnay: Avize, Le Mesnil-sur-Oger, Oger | Red Wine: Bouzy - Clos Colin
Grape Varieties: 60% Pinot Noir, 40% Chardonnay, 15% Red Wine
Ageing: 8 years on the lees
Dosage: 8 g/l
Drink: Now to 2027+
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.
Deep gold-orange. Almost coppery. Not much on the nose, a touch salty, then light red fruits and even a hint of blossom. Slightly smoky on the palate, super-dry and finely textured, supple and subtle but with good length. Tannins are elegant and present, serious and persistent and are very significant in the overall style of this wine. This has a real savoury wine-like quality, even though only 15% of the blend is red wine. (JH)”
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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Gift Wrapping: Make your champagne gift even more luxurious with pearlised wrapping paper - select a colour at checkout for £4.95 per bottle.
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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.