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Date Printed: 8/28/2014
Veuve Clicquot Yellowboam Ostrich Limited (3 Liter)
Veuve Clicquot Yellowboam Ostrich Limited (3 Liter)
(search item no. 92973)
collectible wine


PRICE ON 8/28/2014: $1,599.00

Winemaker's Notes:

Each one of the 3,200 limited edition bottles is hand made to create a luxurious and artistic tribute to the world renowned Veuve Clicquot Yellow Label. A new twist comes in the place of its famous label; the classic wording may have disappeared, but in its place is an exquisite Yellow leather demonstrating how Veuve Clicquot is recognized by the color of its label alone. The Yellowboam features exotic Ostrich leather. It is sealed with foil covered in real 22.4 carat gold and topped with a collectible 24-carat gold-plated muzzle cap engraved with Madam Clicquot's signature as a hallmark of the finest quality.
Do not put Yelloboam in an ice bucket, doing so can ruin the label.

The Yellowboam features Veuve Clicquot's signature house style with a blend of 50 to 60 different crus. The 3L bottle plays a key role in the wine's development as larger format bottles allow the wine to be conserved for a longer period of time due to the relationship between air and wine.

My Notes:

Additional wines from Veuve Clicquot:

About Veuve Clicquot:

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 in 1986. Today, Jacques Peters is the chief winemaker at Veuve Clicquot, and was appointed cellar master in 1985. He has undertaken an ambitious program since this time to upgrade the grape sources, improve the vineyards, and improve the cellars and production facilities.