Extra Brut Extra Old

At Veuve Clicquot, reserve wines play an essential role in the art of blending, bringing depth and complexity. They form an exceptional palette - 17 years of reserve wines over a 30-year period – from which Cellar Master Dominique Demarville creates his champagnes. Veuve Clicquot Extra Brut Extra Old is made only from reserve wines (Cramant 1988, Aube 1996, Verzy 2006, Villers-Marmery 2008, Aÿ 2009 and Ville-Dommange 2010) chosen for their freshness, generosity and structure. Dominique Demarville created this blend to capture the essence of Yellow Label, rendering it with purity, vibrancy, length and depth. According to the tradition of the House, and re?ecting its long history of blending expertise, the wines in Extra Brut Extra Old have been aged a minimum of three years in casks, on lees. Another turn of aging comes in Extra Brut Extra Old bottles, which mature in the cellars for another three years before disgorgement. Re?ecting the full-bodied richness of the reserve wines in Extra Brut Extra Old, the blend receives only a very low dosage of 3g/L. The resulting wine shares with Yellow Label its strength, freshness, aromatic intensity and silkiness, brought into an even clearer relief.

Reflecting the full-bodied richness of the reserve wines in Extra Brut Extra Old, the blend receives only a very low dosage of 3g/L. The resulting wine shares with Yellow Label its complexity and cleanless, richness and freshness, brought into an even clearer relief.

When poured, Extra Brut Extra Old reveals an intense color, with ?ashes of gold. Upon being released into a glass, its very ?ne bubbles create a delicate necklace. The initial nose is impressively intense, with richness and dimension. Ripe stone fruits and delicate yeast can be detected alongside candied citrus, rounded off by the toastiness that is always a hallmark of Veuve Clicquot champagnes. On the palate, the attack is strong and smooth. That smoothness, another prized characteristic of the House, is supported by the lighter effervescence that often accompanies older champagnes. The pressure that powers the ?ne bubbles of Extra Brut, Extra Old is only at 4.5 bars as opposed to the 6 bars of a non-vintage champagne. After the attack, three qualities emerge as poles in the overall structure: purity, length and freshness. In the mouth these unite into a remarkably long ?nish with ?ashes of salt. A beautifully adaptable wine, Extra Brut Extra Old has both the freshness needed as an aperitif, and the depth required to complement a meal. Its ?exibility and character make it an ideal accompaniment for both light and delicate foods as well as more rich ?avors.