Veuve Clicquot Brut Yellow Label
Non-Vintage Sparkling Wine from Champagne, France
A Champagne House is eventually judged on the quality of its Brut Non Vintage. It is in the making of such a wine that the true Art of Champagne blending reveals itself.
This is an art in which the House of Veuve Clicquot excels. Our Brut Yellow Label reflects the superb vineyards we own and the consistent nature of our House style.
The predominance of Pinot Noir provides the structure that is so typically Clicquot, while a touch of Pinot Meunier rounds out the blend. Chardonnay adds the elegance and finesse essential in a perfectly balanced wine.
Wine Spectator - "Well-knit and balanced, with vibrant acidity framing hints of blackberry, white cherry, biscuit, honey and candied lemon zest. Offers a lightly smoky finish."
Wine Enthusiast - "One of the most familiar of Champagnes, the Yellow Label is finely made—a fruity while structured wine. It has both fresh and fragrant fruit as well as richness, a soft, creamy texture and bright acidity. There is no sense in bottle aging here—drink this wine because of its crispness."
International Wine Cellar - "Light gold. Musky orchard fruits and dried fig on the mineral-accented nose. Fleshy and broad on the palate, offering smoky pear and nectarine flavors and a hint of honey. Finishes on a gently spicy note, with very good cling and a touch of bitter lemon pith. Things have definitely begun to turn around for this bottling, which had been lagging behind the winery's vintage offerings for some time."
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Veuve Clicquot Winery
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. View all Veuve Clicquot Wines
About ChampagneView a map of Champagne wineries Champagne is both a region and a method. The wines come from the northernmost vineyards in France and the name conjures an image like no other can. An 18th Century Benedictine monk named Dom Perignon is said to be the first to blend both varietals and vintages, making good wines not only great, but also special and unique to their winemaker. Today, nearly 75% of Champagne produced is non-vintage and made up by a blend of several years' harvests.
All Champagnes must be made by a strictly controlled process called "Méthode Champenoise." The grapes are pressed and fermented for the first time. The blending phase follows and the wine is bottled and temporarily capped. Then comes the second fermentation, a blend of sugar and yeast is added and, this time, the carbon dioxide is kept inside the bottle. This process leaves a great deal of sediment that is extracted through a process of "racking" or "riddling." The bottles are progressively turned upside down until all the sediment is collected in the neck. The necks are then frozen and the sediment is "disgorged." After this phase, the winemaker may decide to add sugar to sweeten the wine. Finally the wine is corked. Some wines move through this process in a couple of months, while others are aged after the riddling phase to build greater complexity and depth.
Champagnes range from dry, "Brut," to slightly sweet, "Demi-Sec." Pinot Noir and Chardonnay grapes are used in Champagne blends, but "Blancs de Noirs" is made entirely of Pinot Noir and "Blancs de Blanc" is made from only Chardonnay grapes. The high acidity achieved by the northern location is crucial to the balance and structure of these wines.
Not every year is a "vintage" declared. In years when it is not, the wines are blended with the produce from other years to create the non-vintage blend, the house style that remains constant from year to year. But in a great vintage year, champagne houses will bottle by itself the unblended year's produce, and use other portions as "reserve" wines to supplement and enrich the non-vintage blend. A vintage champagne can age quite gracefully, and gain complexity just like any other great still wine.
Mild cheeses like gruyere and shellfish pair nicely with Champagne. Also, oysters and Champagne is a popular combination. A full-flavored vintage Champagne can go with almost any meal.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
Customer ReviewsSign In to Add Your Review4.5 }div>4.3 out of 5 stars
- 5 Stars: 22
- 4 Stars: 7
- 3 Stars: 8
- 2 Stars: 1
- 1 Stars: 2
50 ratings, 16 with reviewsRachel Mercer - Prosser, WA13/7/2010Obviously wine is subjective...but if you have an opportunity to sit through a blind tasting of similarly priced NV champagnes (whether from small growers or big negociants that buy their grapes from god-knows-where like this particular one) you may be surprised to find that this champagne is always ranked the least favorite. This house makes lots and lots of champagne--reminds me of similarly mass produced bubbly from Spain, the US, Australia, other parts of France. There is not the clean elegance that champagne's should have, nor is there the rich toastyness. Instead it smells of sulfur and is a bit dirty tasting with bubbles that are so-so. While i've certainly had worst sparkling, I'm giving this such a poor review because there are SOO many other good sparklings out there in a similar price range...and I've had $15 cava's that taste more like what a true champagne should taste like than this...but, oh, marketing. It wins people's hearts. If you read the other reviews people had this for a special reason--because it is a $40-$60 bottle of wine; to celebrate an engagement, a birth, an anniversary. I'm sure it was great for that...but it doesn't make it good wine.312/25/2007This review is obviouly reflective of my person palate. I have read the other reviews and can see some of the other descriptions as accurate but possibly a little over romanticized (which is fine because champagn is a romantic/in the moment type wine). My family had it on a Sunday afternoon for no special reason but to have a nice glass of champagne. This is a nice way to gage a wine because it is u and the wine...not New Years/Wedding/Anniversary. It is nutty and has a nice undertone of citrus (from what I could tell), but I thought it fell a little flat at the end and lacked the complexity & crispness I would expect frma decent bottle of champagne. Again, this is my experience, and I was a litte let down. I would recommend a Charles Heidsieck Brut or the ever dependable Moet & Chandon White Star as equal or leser price alternatives. Hope this helps!Jeff Rich - Wheeling, IL45/6/2010Lars Christensen - Lubbock, TX32/26/2011JoshuaJBerk - Willington, CT512/18/2011Daniel Viens - Boston, MA59/1/2011V Sheri - Mount Pleasant, SC48/14/201136/17/2011rlp - Little Rock, AR25/9/2011My first impression of the wine left me feeling a bit flat. I've read other reviews that claim the bubbly isn't all that bubbly. I agree. I expected better and I have actuallt purchased cheaper bottles of sparkling that have a crisper and cleaner essence. Therefore, my overall impression is the champagne is only so-so, not that special. I wouldn't mind drinking it again. However, I've had better.34/3/2011Great gift, and always very well appreciated. Not something I keep in the cellar, I'm not much of a Champagne guy.53/20/2011One of my favorites. This is pretty much the only champagne I prefer to drink when I'm not looking to spend over $100 on a bottle. For extra-special occasions, I've been known to splurge on a bottle of Dom Perignon, but surprisingly, this champagne is just about as good, and most stores sell it for around $50. The flavor is one of the best I've tasted in this price range, and if you're going to spend the extra cash on some real champagne, you might as well shell out the $50 and get this. I could drink it everyday. Goes down smooth, very nice body and flavor...just perfect.Dave Stahl - Philadelphia, PA412/1/2008I purchased this for Thanksgiving and was not disappointed. Great taste, wonderful finish (Even my sister was impressed by it) Not sweet and nicely dry, it was a welcome guest at the table. I would choose this over most other more expensive bottles. I will be purchasing more for New Year's.BnP Q - Alexandria, VA41/4/2011Pleased with the champagne. Used it to ring in the ONew Year. Originally looked for a Pommery, which was sold out, so we chose this one. No complaints, just prefer Pommery.57/6/2010Wonderful, not a connoissuer, but I know what I like42/11/2009Now that price has reterned to reason this is still one of, if not the, best entry level Champagne. It is clean, crisp, tart with a slight taste/aroma of citrus & apple. Almost anyone will like it. There is very little yeast or nut aroma here, but there are others with that more mature style.Carrie Becker - Wexford, PA512/31/2009This champagne is timeless- dry but fruity, with a very crisp tang and a smooth finish. For a non-vintage, it can't be beat. My dad bought this when my fiance and I got engaged, and it was the perfect start to a wonderful night. Great for any celebration.JoeyJoey - Ambler, PA57/15/2010Ok, so when you have this under the Eiffel tower on your birthday with your wife on a 70 degree sunny day with no humidity it tastes fantastic. so, that changes the taste. I will not apologize.Wahoo Wine Fan - Charlottesville, VA52/9/2010This is hands down my favorite buy when it comes to Champagne. For a non-vintage Champagne, it really can't be beat.57/7/2010excellent champagneBryan Osborne - Charlotte, NC512/2/2009Not too dry, excellent paired with fine chocolates, flavor was crisp and fruity, enjoyed every sip with my wife, will definitely purchase again and again.Larisa Martin - Lawrence, KS59/7/2010My favorite champaign. There is no celebration without it!57/24/2009Always greatRelated ProductsA Champagne House is eventually judged on the quality of its Brut Non Vintage. It is in the making of ...
Alcohol By Volume Guide
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
- 5 Stars: