Veuve Clicquot Yellow Label NV 375ml

Winery Background and History

Maison Veuve Clicquot was founded in 1772 by Philippe Clicquot‑Muiron and later led by Madame Barbe‑Nicole Clicquot, who pioneered vintage bottling (1810), invented the riddling rack (1816), and popularized non‑vintage Champagne under the iconic yellow label in 1876  . Today it owns nearly 400 ha of Grand and Premier Cru vineyards and is globally recognized for its consistent, innovative sparkling wines.

Producer and Wine Maker

Under Cellar Master Didier Mariotti, a tasting committee crafts the blend using hundreds of base and reserve wines. Pinot Noir provides structure, Chardonnay adds finesse, and reserve wines (up to 45%) ensure house style consistency across vintages  .

Vineyards and Micro Climate

Fruit is sourced from 50–60 Crus: Pinot Noir from Montagne de Reims (Aÿ, Bouzy, Verzy, Verzenay), Pinot Meunier from Vallée de la Marne, and Chardonnay from Côte des Blancs  . Chalk soils and a cool maritime climate with strong diurnal shifts deliver finesse, natural acidity, and minerality.

Vinification & Aging Methods

Primary fermentation occurs parcel by parcel in temperature-controlled stainless steel, while around 10% of Pinot Noir is fermented in oak. With ~30–45% reserve wines and ~12% still red Pinot from Bouzy, the wine undergoes secondary fermentation and ages sur lie for at least 36 months. The dosage is approximately 9–10 g/L ().

Tasting Notes

Brilliant golden-yellow color with persistent fine bubbles. Aromas of pear, apple, peach, mandarin, grapefruit, brioche, and vanilla. The palate is crisp yet creamy, showing white cherry, toffee, marcona almond, green apple, chalky minerality, and a lingering finish  .

Food & Wine Pairing

Ideal as an aperitif or with oysters, scallops, poached prawns, light fish, cheese boards, cured meats, shellfish, and light starters  .

Service Methods and Temperatures

Chill to 8–10 °C and serve in a tulip or white-wine glass to enhance aromatic intensity and mousse. No decanting needed; gentle swirl is sufficient ().

Storage and Aging Potential

Best consumed within 3–5 years of release. Under ideal cellaring (9–12 °C, stable humidity, darkness), it may retain freshness and finesse for up to five years ().

Grape Varietals & percentage used

Pinot Noir 50–55 %, Chardonnay 28–33 %, Pinot Meunier 15–20 %, plus up to 45 % reserve wines and ~12 % still red Pinot Noir  .

ABV (Alcohol by Volume)

12 % (commonly listed as 12 % on bottle) ().

Scores

• Wine Spectator: 91 

• James Suckling: 91 ()

• Wine Advocate (Robert Parker): 91 ()

• Wine Enthusiast: 90 ()

• Wine & Spirits: 90