Veuve Clicquot Vintage 2008 rosé 75 cl
Bright pink with illuminating copper hues, this full-bodied and energetic rosé champagne is a true reflection of a quite extraordinary harvest.
Veuve Clicquot’s 65th vintage since 1810 continues the estate’s tradition of making rosé champagne that gains layers of aromatic intensity from ageing in French casks.
In 1805, Madame Clicquot, a young widow of 27 years, took over the reins of the House founded in Reims in 1772 and became one of the first business women in history. Audacious and visionary, she made her champagne known to the world Know How & Craftsmanship: For over 200 years, the House has stayed true to its motto : ‘Only one quality, the finest’ . A consistency in style : complex & powerful with Pinot Noir predominance. Veuve Clicquot is the style champagne that radiates elegance vibrancy & edge with a unique yellow signature.
61% Pinot Noir , 5% Meunier, 34% Chardonnay
A bright colour with light copper hues. A gentle and persistent string of very delicate bubble forms, exploding on the surface.
The nose is frank, fine and pure. It begins first with the aromas of fresh red fruits (strawberry, raspberry, cherry) combined with citrus fruit fragrances (grapefruit) that match perfectly with the lightly spiced notes of cinnamon and vanilla revealed once allowed to breathe. Finally, dried fruit and brioche notes delicately add to the richness and complexity of its aromas. The clear, taut attack moves into a more full-bodied, structured and energetic palate. A perfect reflection of the nose, its minerality reveals generous red fruit aromas from the Pinot Noir (Morello Cherry) combined with notes of slightly candid citrus fruit from the Chardonnay. Hints of sweet pastries point to the wine's long and slow maturation on lees. Lastly, marrying with the juicy freshness of the fruit, the power of the tannins is perfectly balanced, leading to a delicate and silky finish of surprising length.
Polenta with cuttlefish ink, smoked scallops, tuna tournedos, sea urchin soufflé, tomato tart, baked gambero rosé, chorizo and razor clams.