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Veuve Clicquot Extra Brut Extra Old MV Champagne 75cl
|Mix 12||Mix 6||Single||Bottles|
|Veuve Clicquot Extra Brut Extra Old MV - 75cl||Veuve Clicquot Extra Brut Extra Old MV - 75cl||£67.95
|Size||bt per case||In Bond|
|Veuve Clicquot Extra Brut Extra Old MV
Price per Case
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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
Demarville has said he has no intention for this Champagne to be a high-volume production commenting: "We cannot use all of the best reserve wines; we need them for Yellow Label." Hence only 30,000 bottles have been produced. The currently released batch were bottled in November 2013.
News Article: Read more about Veuve Clicquot Extra Brut Extra Old NV in our review of the launch event here.
Grape Varieties: 47% Pinot Noir, 27% Chardonnay, 26% Pinot Meunier
Reserve Wine: 100%
Vintages: 1988, 1996, 2006, 2008, 2009, 2010
Ageing: 3 years on the lees
Disgorged: June 2016
Dosage: 3 g/l
Drink: Now to 2024
Tasting Note: An intense golden colour in the glass with a fine stream of tightly knit beads. Initial notes on the nose are rich and intense: ripe fruits and citrus. Powerful on the palate but balanced and smooth. Full of citrus with hints of apples and toastiness. A well-balanced minerality through the long-lasting finish. Exceptional. This has the characteristics to supplement a meal but due to the freshness could be served as an apéritif.
Pungent and explosive on the nose. Very pure and focused, this actually smells more youthful than the Yellow Label based on the 2013 vintage. Tight and very zesty with the most impressive texture. Despite the high refreshment factor, there is nothing painful about this. The acidity is extremely well integrated. Super fresh. Well balanced and impressive.”
Vintage Overviews Grand & Premier Crus Explained
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Veuve Clicquot History
Philippe Clicquot founded Veuve Clicquot in 1772, making it one of the oldest houses in Champagne. Coming from a family of bankers and textile merchants, Philippe 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 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.