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Charles Clement Blanc de Blancs Brut

Non-Vintage Sparkling Wine from Champagne, France
  • WE90
  • WW90
12% ABV
All Vintages
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12% ABV

Winemaker Notes

The nose is marked by citrus aromas and lightly toasted notes. On the palate, this champagne is fine, fresh and light.

Blend: 100% Chardonnay

Critical Acclaim

All Vintages
WE 90
Wine Enthusiast
The steely, mineral character of a Blanc de Blancs is resoundingly evident here. It’s fresh on the palate with a crisp texture and vivacious acidity. It’s so fruity, it’s certainly ready to drink now, but wait a year, and it will show wonderful signs of maturity as well.
WW 90
Wilfred Wong of Wine.com
One of the very best values out of Champagne, the Charles Clément Blanc de Blanc plays it pert and bright, fresh and lively this one delivers finesse in a neat package. A perfect aperitif offering as family and friends as they arrive at the door. Light canapes would serve this one well. Light straw color, good steady beads; green apple aromas, focused, clean and fresh, some mineral notes, pretty straight-forward, a hint of yeastiness on the back end; medium bodied, zippy and precise on the palate, quite refreshing; dry, pleasing acidity, well balanced; green apple and mineral in the flavors; lively aftertaste. (Tasted: December 7, 2015, San Francisco, CA)
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Charles Clement

Charles Clement

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Charles Clement, Champagne, France
In the reception area of this cooperative, founded by Gilbert Boulachin in 1956 along with 22 winegrowers, his daughter Isabelle presents the nine cuvées along with numerous gift packs showcasing all the company’s specialities on offer.Today the estate has a small team of people who are very proud of their brand new laboratory, designed for the quality approval process. In 1960 this winegrowers’ syndicate was a grouping of 5 villages and their commercial brand was Le Cercle d’Or. It was in 1980 that the name of one of the co-founders, “Charles Clément”, was chosen in a discreet tribute to the famous neighbour from Colombey-Les-Deux-Églises. The Sales Manager is a mine of knowledge about the company’s history and, assisted by her new director, oenologist George Rognon, offers some fascinating anecdotes as she conducts visits.

Champagne

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

APL146777_0 Item# 146777