The colour is luminous, sparkling gold with amber highlights.There is plenty of effervescence. The fine, light bead swirls up slowly and gracefully. The first nose reveals a definite mineral base, with noble fruit (white peaches, bergamot) and remarkable intensity.On agitating, the bouquet becomes gourmand and voluptuous with hints of brioche, nougat, apricot, vanilla, frangipane and jasmine.
As with the corresponding (and varietally identical) rose, Clicquot’s 2004 Brut La Grande Dame is vivacious and buoyant, with lemon and grapefruit set in entertaining counterpoint to almond paste and vanilla-tinged, tart-edged baked apple. Saline oyster liquor adds another, savory dimension in a lingering finish, while hints of chamomile and jasmine serve for aromatic allure. This delightful bottling might well achieve genuine profundity over the next two or three years.
(made from fruit grown in eight different grand crus, mostly Verzenay and Avize; lot 5122815): Vivid gold. Heady aromas of orange, white peach and smoky minerals, with a note of buttered toast adding depth. Densely packed citrus and pit fruit flavors show chewy texture and a bright mineral quality that adds vivacity. Rich but lively and precise, finishing very long, with notes of candied fig and toasty lees.
The House was founded by Philippe Clicquot in 1772. Since its inception, Veuve Clicquot has been a specialist in Champagnes based on Pinot Noir, especially Rosé.
In 1803, François Clicquot was married to Barbe-Nicole Ponsardin. Madame Clicquot was widowed just two years later. Veuve Clicquot (Veuve means widow in French) took over her husband's business. In 1810, the house took the name Veuve Clicquot Ponsardin. The way that she ran her company, from risky overseas ventures to startling technological innovations, changed Champagne forever. Her motto is still the guiding principle of our company – "Only one quality – the finest."
In 1816, Mme. Clicquot invented the process, called rémuage or riddling, that removes the yeast from the bottle. She used holes cut in her kitchen table to perfect the method of slowly tilting and turning the bottles to gather the spent yeast in the neck of the bottle. Once settled it could be removed by freezing the neck in a brine of salt and water, removing it, and recorking.
The company was taken public in 1963, and merged with louis vuitton moët hennessey 1986. today, jacques peters is chief winemaker at veuve clicquot, appointed cellar master 1985. he has undertaken an ambitious program since this time to upgrade grape sources, improve vineyards, cellars production facilities.