Description
In 1818 Madame Barbe-Nicole Clicquot Ponsardin made the first known blended rosé champagne by adding still red wine to her blend. The method she invented is now the regional standard, and this cuvée is its direct descendant.
Blend Around 50-55% Pinot Noir, 28-33% Chardonnay and 15-20% Meunier, including 12% still red wine from Clicquot’s own plots, with up to 45% reserve wines across several vintages. Dosage 9 g/l.
Nose Red and black fruit — cherry, strawberry, raspberry, blueberry — with white pepper, saffron and liquorice, and biscuit, croissant and toast from the lees.
Palate Fresh and structured, the red fruit and pastry carrying through to a long, elegant finish.
At the table Sashimi, pizza, aged cheeses such as Ossau-Iraty or Gouda, and red-fruit desserts. Serve at 8-10°C.
