Veuve Clicquot La Grande Dame Rosé 2012 (Gift Box)

Winery Background and History

Veuve Clicquot, established in 1772 by Philippe Clicquot-Muiron and later led by the pioneering Madame Clicquot (Barbe-Nicole Ponsardin), is one of Champagne’s most revered houses. It revolutionized sparkling wine production with vintage bottling in 1810 and invented the riddling table in 1816. “La Grande Dame,” launched in 1972, pays tribute to Madame Clicquot and showcases only Grand Cru grapes, selecting exceptional vintages to express both heritage and modern elegance. 

Producer and Wine Maker

The cuvée is overseen by Cellar Masters Dominique Demarville (2008 style evolution) and currently by the team led by Jean‑Marc Gallot, including Dominique Demarville, who shifted the blend toward predominantly Pinot Noir in 2008. Each vintage, including the 2012 Rosé, is crafted with meticulous precision by the in-house tasting committee. 

Vineyards and Micro Climate

La Grande Dame Rosé 2012 is sourced from 90% Pinot Noir (cultivated in Grand Cru villages Aÿ, Verzenay, Verzy, Ambonnay, Bouzy—with 13% from the Clos Colin parcel in Bouzy) and 10% Chardonnay from Côte des Blancs (Avize, Le Mesnil-sur-Oger). The vineyards benefit from chalk-rich soils, cool maritime climate with strong diurnal temperature shifts, ideal for refined phenolic expression. 

Vinification & Aging Methods

Harvested and pressed separately, Pinot Noir undergoes maceration to produce red wine, then blended with Chardonnay base wine. The final blend combines around 70–80 individual wines, including up to 30% reserve stocks. The wine matures on lees for a minimum of 7 years, followed by disgorgement and dosage of approximately 8 g/L. ()

Tasting notes

Light gold to pale pink hue with fine, persistent mousse. Aromas feature red berries, bee pollen, orange zest, rose petals, and freshly baked brioche. On the palate, it is medium‑full bodied, pillowy, yet precise, displaying flavors of pomegranate, red currants, mint, spice, smoky graphite, and a refined saline minerality, concluding on a long, taut, sapid finish. 

Food & Wine Pairing

Elegant with seafood—oysters, sashimi, langoustine—rich foie gras, roasted poultry, game, lamb, duck breast, subtly spiced dishes, charcuterie, and aged cheeses. Structured enough for gourmet mains yet vibrant with lighter fare. ()

Service Methods and Temperatures

Serve chilled at 9–12 °C in a large tulip-shaped or fine-stem white wine glass to showcase aromatics and mousse. No decanting needed—gentle swirl is sufficient. ()

Storage and Aging Potential

With proper cellaring (9–12 °C, >70% humidity, darkness), the 2012 Rosé is ageworthy from now through at least 2040. Over time, it will develop tertiary aromas such as honeycomb, toasted nuts, dried fruits, while retaining a core of freshness. ()

Grape Varietals & percentage used

92–95% Pinot Noir (including ~13–15% red wine from Bouzy), 5–8% Chardonnay 

ABV (Alcohol by Volume)

12.5%

Scores

• Wine Enthusiast: 95 (“Cellar Selection”) 

• James Suckling: 95 ()

• Wine Spectator: 95 ()

• Wine Advocate (William Kelley): 94