Veuve Clicquot is a household name when it comes to champagnes. Best known for its Yellow Label, and its smoky, bodied flavours that recall a Pinot Noir, this is a champagne that signals indulgent celebration.
Its latest release, the Extra Brut Extra Old, completely elevates the profile of Veuvue Clicquot’s champagnes.
The Extra Brut Extra Old is fully blended from a number of Veuve Clicquot’s reserve wines, unlike the Yellow Label, which is crafted from only 35 to 40 percent. This purity is cellar master Dominique Demarville’s attempt to hone down on the heart of what makes the Yellow Label — its characteristic mineral crispness, in particular — and refining it.
Each wine blended into the Extra Brut Extra Old is double aged. First, the reserves are placed on the lees in vats for at least three years, then moved to the house cellars for another three. The complexity imparted by the reserve wines, and the process of double ageing, have given this new expression a depth of flavour that didn’t require much addition of sugar. Demarville added a mere three grams, allowing its natural creaminess to dominate the palate instead.
Take a sip, and flavours of young citrus fruits, a hint of honey, and the earthiness of tobacco come forth. As for texture, you get an effervescence that is uncharacteristically light, with a very dry finish.
From the start, the Extra Brut Extra Old wasn’t meant to be a mass seller like the Yellow Label, but a more exclusive champagne for discerning drinkers. Each bottle is slated to retail for S$110 for 75cl (750ml), with magnum bottles also available through Cru World Wine.