Veuve Clicquot Vintage 2012 Gift Box, 75 cl Price: £51.00 (as of 17/06/2021 23:09 PST- Details)

Veuve Clicquot Vintage 2008, made of the best grapes of 2008, is the House’s 65th Vintage. With hints of dried fruits, it’s the perfect combination of freshness and finesse. 
Its clear brilliant, gold colour lights up in the delicate tumult of fine bubbles produced by its persistent and remarkable effervescence.
The nose is fresh, refined and elegant. Fragrances of citrus fruit and stone fruits (peach, apricot) appear first, which are then enriched by delicate, warm notes of sweet pastries  (almond, Mirabelle plum tart) : a subtle alliance of freshness and fullness. 


Sourced from twenty vineyards, all Grand and Premier Cru, this is a stunningly good wine. With the classic Veuve Pinot muscularity redolent of red fruit and creme brulee, the wine is immediately seductive but has harmonious balance and a pleasing freshness on the finish.
Founded in 1772 and  named after Madame Clicquot, Veuve Clicquot lives by one motto – only one quality, the finest
With a high concentration of pinot noir, the 2012 vintage reflects that year’s ideal growing and harvesting conditions; current chef de cave Dominique Demarville’s first solo vintage is intense and fresh
Pinot noir (61 Percent), chardonnay (34 Percent) and meunier (5 Percent) sourced from 20 grands and premiers crus make up this vintage; about 5 Percent of the wine was vinified, aged in large French oak casks and added to the blend, creating a lightly spiced, gently oaky champagne with aromas of vanilla and toasted nuts
The generosity of Pinot Noir’s fruitiness resonates harmoniously with the freshness of the lightly candied citrus aromas (lemons) which are embellished in the finish with delicate hints of toasted notes and dried fruit (apricots) – Vintage 2012 is the ideal combination of power, freshness and finesse, and ends with an incredible long finish
Ideal as an aperitif, as well as pairing excellently with 12 months aged Comte cheese, truffled leeks, fillet of quail, parmesan biscuits, tataki of farm-reared veal

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