Veuve Clicquot : Extra Brut Extra Old
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Marks and reviews
Parker
J. Suckling
Wine Spectator
J. RobinsonDescription
The freshness and complexity of an innovative Champagne
An exceptional champagne paying tribute to the talent of the visionary and innovative Madame Clicquot, the Extra Brut Extra Old Veuve Clicquot cuvee is the fruit of the reflections of Dominique Demarville, the House's Cellar Master.
Resolutely innovative, the cuvee Extra Brut Extra Old Veuve Clicquot is made from a blend of reserve wines from the years 1988, 1996, 2006, 2008, 2009 and 2010. Dominique Demarville has thus chosen to bring together the best of history in a prestigious cuvee embodying the quintessence of Carte Jaune. The reserve wines were aged in vats for 3 years. Once the foam has formed, the bottles are left to wait another 3 years before being disgorged in the shade and coolness of the House's chalk pits to perfect their maturity.
This cuvee brings together the greatest terroirs of the Champagne by being made up of about twenty different crus (Grands Crus, Premiers Crus) in the Montagne de Reims, the Cote des Bar, the Cote des Blancs, the Marne and Ardre Valley and the Massif de Saint-Thierry. The blending of the cuvee Extra Brut Extra Old Veuve Clicquot is made from Pinot Noir (50 to 55%), from Chardonnay(28 to 33%) and Pinot Meunier (15% to 20%).
On tasting, the cuvee Extra Brut Extra Old Veuve Clicquot offers the experience of an exceptional Champagne, rare and of great complexity. The intense color, punctuated with golden reflections, highlights a cordon of very fine bubbles. The aromatic bouquet evolves on notes of candied citrus fruits while developing beautiful notes of ripe stone fruits. This Champagne at a dosage of 3g/L highlights the rich and full-bodied character of the reserve wines that make up the blend, while retaining great freshness and aromatic purity. Champagne for gourmets, the cuvee Extra Brut Extra Old Veuve Clicquot will be appreciated around astonishing and audacious marriages such as agreements with matured cheeses but also with seafood, fish and noble meats or even mushroom-based dishes.
