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Veuve Clicquot Vintage Brut 2008

Vintage Sparkling Wine from Champagne, France
  • D96
  • WS93
  • WE93
  • JS93
  • RP92
  • W&S91
12% ABV
  • WS93
  • W&S93
  • WS91
  • WS91
  • WS96
  • W&S93
  • WS91
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4.4 29 Ratings
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4.4 29 Ratings
12% ABV

Winemaker Notes

Its clear, brilliant, gold color lights up in the delicate tumult of fine bubbles produced by its persistent and remarkable effervescence. The nose is fresh, refined and elegant. Fragrances of citrus fruit and stone fruits (peach, apricot) appear first, which are then enriched by delicate, warm notes of sweet pastries, (almonds, Mirabelle plum tart): a subtle alliance of freshness and fullness. On the palate, the frank lively and pure attack moves into a powerful, structured palate, delicately chiseled from the minerality of Champagnes' chalky terroir. The generosity of the Pinot Noir's fruitiness resonates harmoniously with the freshness of the light candied citrus fruit aromas (lemon) which are embellished in the finish with delicate hints of toasted notes and dried fruit (apricots). Vintage 2008 is the perfect combination of power, freshness and finesse, and ends with an incredibly long finish.

Blend: 60% Pinot Noir, 35% Chardonnay, 5% Meunier

Critical Acclaim

All Vintages
D 96
Decanter
It is quite something to be invited to the launch of Champagne Veuve Clicquot 2008 at Clos des Lambrays, one of the finest grands crus of Burgundy's Côte de Nuits and acquired by LVMH in April 2014. It was rumoured to have paid close to €100m. The Veuve Clicquot 2008 is VC Chef de Caves Dominique Demarville’s first solo vintage. What fascinated him at Lambrays was winemaker Thierry Brouin’s consummate talent in capturing from the red iron-rich soil a wonderfully bright character in the wine- so fresh, rich yet elegant, density and delicacy in magical harmony. The same can be said for my two coups de coeur in Clicquot 2008. --- Veuve Clicquot 2008 (Magnum) --- Shimmering green-gold. Easily up several notches from the bottle. Perfect balance of freshness, ripe acidity and complex vinosity to come. Near perfect wine, patina of seasoned spice of subtle oak. --- Elegant and complex Champagne with plenty of fine mousse and flavours of toast, smoke and roasted fruit notes to balance the fresh acidity. A refined and refreshing fullbodied wine in a gastronomic style with the potential to drink well for many years.
WS 93
Wine Spectator
Very elegant, this is chiseled by racy acidity that's swathed in the refined, creamy mousse and flavors of crème de cassis, preserved lemon, biscuit and dried apricot. Long and lacy on the smoke-tinged, minerally finish. Disgorged March 2015. Drink now through 2028
WE 93
Wine Enthusiast
A lively mousse is the starting point for this wine. It is intensely rich, dense and still young, with a soft background to the ripe white fruits that are cut with lime. From a vintage year whose wines need to age, this follows the pattern, so wait at least until 2018.
Cellar Selection
JS 93
James Suckling
A very upright, fresh and youthful vintage for Clicquot with lemon citrus, peach and almond nougat aromas. The palate has a brisk acid punch – assertive in 2008. Crisp lemon and peach fruit flavors hold bright, and there is some oyster shell chalkiness, too, leading into a warming, grilled nut-flavored finish. Drink now.
RP 92
Robert Parker's Wine Advocate
Assembling 35% Chardonnay, 5% Meunier and 60% Pinot Noir, the 2008 Vintage Brut is one of the rare vintage Champagnes of Veuve Clicquot Ponsardin and it follows the earlier releases of 1999, 2004 and 2012. Disgorged in March 2015 with eight grams dosage, the bright colored 2008 has a very clear, fresh, pure and intense, as well as complex nose, with brioche, biscuit and prominent Chardonnay aromas. Pure, dry, straight and elegant on the palate, this is a refreshing and lifted, but also complex and expressive Brut. It also has tension, grip and a stimulating salinity in the finish. This Champagne is excellent and should be served with seafood.
W&S 91
Wine & Spirits
Broad, rich and toasty, this wine brings to mind the scents of a meadow in notes of Queen Anne’s lace. Those earthy notes add weight and depth to the bright flavors of pear and lime, with firm acidity to offset the fruit ripeness. Classical in style, this is structured to age.
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Veuve Clicquot

Veuve Clicquot

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Veuve Clicquot, Champagne, France
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When he founded his wine merchant business under the label "Clicquot" in 1772, Philippe Clicquot had a clear ambition: cross all borders. He conquered Europe and then Russia in 1780, followed by the United States in 1782. He was joined at the head of the House in 1798 by his son, François Clicquot, who had recently married Barbe Ponsardin. Seven years later, following the untimely death of François Clicquot, his young widow ("veuve" in French), just 27 years old, took over the family business.

Over the course of her lifetime, Madame Clicquot developed three of the most important innovations in Champagne, that remain in practice today. She demonstrated her innovative spirit in 1810 by producing the first vintage wine in Champagne. In 1816, she invented the riddling table as a way to clarify her champagne, and by doing so, she improved both the quality and finesse of the wines. Never one to rest on her laurels, in 1818 Madame Clicquot created the first rose champagne made through assemblage, a method where white wines are blended with red wines.

Faithful to the values of creativity and innovation passed on by Madame Clicquot, the Maison marked its bottles with its first yellow label in 1877, making the brand distinctive and instantly recognizable. Today, Veuve Clicquot Yellow Label is the signature champagne of the House, and distinguishes itself through the dominance of Pinot Noir, which gives strength, complexity and elegance to the champagne.

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.

SWS411385_2008 Item# 159736