Veuve Clicquot Ponsardin Brut “Yellow Label” NV 3L

Winery Background and History

Founded in 1772 in Reims, Veuve Clicquot gained worldwide acclaim under Madame Barbe-Nicole Clicquot, who revolutionised Champagne with the first vintage bottling (1810) and the riddling rack (1816). Her relentless quest for clarity, consistency and style established the bold, Pinot-Noir-driven “Yellow Label” signature. Over two and a half centuries the house has expanded its vineyard holdings to more than 390 ha—including 12 of Champagne’s 17 Grand Cru villages—and perfected a deep reserve-wine library that guarantees continuity. Today Veuve Clicquot combines historical savoir-faire with advanced viticulture and sustainable practices, exporting to over 150 countries while remaining a benchmark for vibrant, premium non-vintage Champagne.

Producer and Wine Maker

The cuvée is created by Cellar Master Didier Mariotti—successor to Dominique Demarville—together with a six-person tasting committee. They blind-taste hundreds of base and reserve wines each winter, selecting roughly 50–60 crus. Each component is vinified separately to preserve terroir nuances, and up to 45 percent of the final blend comes from a perpetual réserve spanning more than three decades. Mariotti also integrates a small proportion of oak-fermented Pinot Noir for additional structure. His brief is clear: deliver an expressive, fruit-forward style that remains instantly recognisable, year after year, even at the generous Jeroboam format.

Vineyards and Micro Climate

Yellow Label sources fruit mainly from Grand and Premier Cru plots: Pinot Noir from the Montagne de Reims (Aÿ, Bouzy, Verzy, Verzenay), Pinot Meunier from the Vallée de la Marne (Cumières, Dizy), and Chardonnay from the Côte des Blancs (Avize, Le Mesnil-sur-Oger). Chalk soils store water and reflect sunlight, promoting slow, even ripening and pronounced minerality. Atlantic influences ensure cool summers and wide diurnal swings that lock in acidity. The house’s sustainable farming emphasises cover-cropping, reduced herbicides and biodiversity corridors, ensuring healthy fruit supply for large-format bottlings such as this 3000 ml Jeroboam.

Vinification & Aging Methods

Primary fermentation occurs in temperature-controlled stainless steel by parcel. Roughly 10 percent of the Pinot Noir undergoes brief oak-cask fermentation for texture. A still red Pinot Noir from Bouzy (about 12 percent of the blend) provides colour and red-fruit depth. After assemblage—including 30–45 percent reserve wines kept in stainless vats—the wine is bottled, undergoes secondary fermentation, and matures sur lie for a minimum of 36 months; magnums and larger formats often rest longer for finer effervescence. It is finished Extra Brut to Brut with around 9 g l dosage, balancing freshness with signature richness.

Tasting Notes

Brilliant golden straw with a persistent, creamy mousse. Aromas open on baked apple, golden apricot, candied lemon peel and brioche, followed by hazelnut, toasted almond and a hint of ginger. The palate delivers crisp acidity wrapped in generous texture: white peach, ripe pear, Meyer lemon, quince and subtle red-berry notes from the Bouzy red wine. Mid-palate shows honeyed biscuit, light smoke and chalky salinity. The finish is long, vibrant and mouth-watering, leaving echoes of citrus zest and roasted nuts. The 3-litre format amplifies aromatic purity and prolongs the wine’s youthful tension.

Food & Wine Pairing

Versatile at the table, the wine complements freshly shucked oysters, prawn tartare, tuna tataki with sesame, or lobster thermidor. Its acidity cuts through rich dishes like duck rillettes, pork belly bao, or fried chicken. Parmesan shavings, aged Comté and truffle-flecked triple-cream cheeses highlight its nutty undertones, while citrus-glazed roast turkey, miso-cod and sushi platters echo its umami profile. For canapés, pair with smoked salmon blinis, jamón Ibérico, or mushroom arancini; for dessert, consider a not-too-sweet lemon tart or peach galette.

Service Methods and Temperatures

Chill the Jeroboam slowly to 8 °C and open with a two-person grip for safety. Use large tulip or white-wine glasses to concentrate aromas while allowing bubbles to rise freely. Pour in a steady stream to preserve mousse. Ideal serving range is 8–10 °C; warmer temperatures broaden texture, cooler settings sharpen mineral drive. Avoid flutes, which restrict aromatic development. No decanting is required; however, letting the first glass rest one minute unlocks bakery and almond nuances.

Storage and Aging Potential

Store the 3-litre bottle horizontally at 10–12 °C with 70–80 percent humidity, away from light and vibration. Thanks to longer lees contact and lower oxygen ingress, large formats age more slowly: expect peak freshness for five years after disgorgement, with graceful evolution over 10–12 years. Tertiary notes of honey, nougat, dried fruit and subtle truffle will emerge, yet the wine retains its defining acidity and fine bead. Correct cellaring can therefore reward both immediate enjoyment and medium-term complexity.

Grape Varietals & Percentage Used

Pinot Noir 50 % Chardonnay 30 % Pinot Meunier 20 %

Approximately 12 % is still red Pinot Noir from Bouzy and 30–45 % are reserve wines.

ABV

12 %

Scores

Wine Spectator 92

James Suckling 92

Wine Advocate 91

Robert Parker 91

Wine Enthusiast 90