The standard-bearer, which, for many people, defines the classic taste of Champagne. Rich, round, lemony fruit fills the mouth, and there is a refreshing, lightly bitter, yeasty finish of citrus rind. P.G.
There's plenty of finesse in this smooth-textured Champagne, whose flavors evoke apricot, peach, vanilla pastry and mineral. Racy, with snappy acidity providing energy and driving the flavors to a long conclusion. Drink now through 2012. –BS
he house of Veuve Clicquot is most famously known for their Brut Non Vintage Yellow Label champagne. It is a blend of different grape varieties with the prominent grape being Pinot Noir for the structure and Pinot Meunier to round the blend. They also add Chardonnay for the elegance and finesse that is essential in champagne.
Grapes from as many as 50 to 60 different Crus go to the blending of Yellow Label. Traditionally the proportion of each grape variety used is; 50 to 55% Pinot Nori, 15 to 20% Pinot Meunier and 28 to 33% Chardonnay. The chef de Caves has to achieve the total consistency of taste, which makes Yellow Label so immediately recognisable and always reliable, both in terms of colour and quality. To make the blend consistent every year, he will draw on priceless reserve wines to give the blend its consistent flavour.