Veuve Clicquot's vintage champagne 'La Grande Dame 2008' comes in Blanc and Rosé.
Weather 2008: The spring was cool and rainy. Thanks to an also cool but dry summer, the grapes ripened in excellent conditions. Pinot Noir in particular was given an extraordinarily high quality, which has led the house to use as much as 92% in La Grande Dame 2008.
Already at harvest, the grapes were reminiscent of other great Veuve Clicquot vintages such as 1995, 1985 and 1979.
Wine Spectator has given Blanc 95 points and Rosé 94 points.

Both Blanc and Rosé are made from a blend of 6 of the House's 8 historic Grands Crus. The cuvée is made from 92% Pinot Noir (Aÿ, Ambonnay, Bouzy, Verzy, Verzenay) and 8% Chardonnay (Le-Mesnil-sur-Oger).

Dosage: 6 g/l
Drinking fashion now to 2033
Has a very large storage potential

Smell and taste: The smell contains aromas of dried fruit, including almonds, figs and apricots, as well as a fresh element of pear, which together contribute to a full and delicate sensation. The scent experience is balanced by roasted hazelnuts and praline, which create synergy between the fresh and the rich. The taste itself is intense, and notes of cherry and citrus contribute to the silky texture that characterizes La Grande Dame 2008.

Food Pairing: Oysters, fish tartare, shellfish and even chicken.

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After several years in Veuve Clicquot's wine cellar, the use of Pinot Noir red wine is expressed in both aroma, taste and expression. The rich and soft scent of raspberry and strawberry is refined by fresh citrus notes, consisting of blood orange and grape. The scent is therefore discreet and strong at the same time, and the golden color with tones of pink only makes the rosé champagne even more exclusive. The combination creates a powerful flavor experience that is intensified by the additional use of cherries, blackberries and blackcurrants. The harmony between the many grapes adds a complex and delicate flavor worthy of only the best Pinot Noir Champagne.

Food Pairing: Steak, Ravioli with prawns, Lamb, Stuffed tomatoes

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