Veuve Clicquot Brut Yellow Label (1.5 Liter Magnum)
This is an art in which the House of Veuve Clicquot excels. Our Brut Yellow Label reflects the superb vineyards we own and the consistent nature of our House style.
The predominance of Pinot Noir provides the structure that is so typically Clicquot, while a... View More
Medium straw, yellow color; complex aromas of ripe apple and light cream, excellent depth and persistence; medium bodied, active and layered on the palate; dry, medium acidity, well balanced; bright and beautiful ripe fruit and cream in the flavors; medium finish, lasting impression in the aftertaste. Calls for petrale in a Champagne reduction sauce with fresh, savory herbs.
Bright and lightly toasty, this elegant Champagne layers flavors of cassis, crushed hazelnut and lemon meringue pie on the creamy bead. Drink now through 2019.
Light gold. Musky orchard fruits and dried fig on the mineral-accented nose. Fleshy and broad on the palate, offering smoky pear and nectarine flavors and a hint of honey. Finishes on a gently spicy note, with very good cling and a touch of bitter lemon pith. Things have definitely begun to turn around for this bottling, which had been lagging behind the winery's vintage offerings for some time.
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An underrated country gaining appreciation for superior wines made from indigenous varieties...
An underrated country gaining appreciation for superior wines made from indigenous varieties, Austria should be on the radar of anyone who loves bright, elegant wines. These food-friendly, cool-climate reds and whites are quintessentially European in style with racy acidity, moderate alcohol, and tart, fresh fruit flavors. After recovering from serious vineyard decimation during First and Second World Wars, the Austrian wine industry succumbed to an unfortunate scandal in 1985 when a small group of deceitful winemakers were discovered to have been lacing dessert wines with diethylene glycol to mimic the textural effects of botrytis. The country’s credibility as a wine region took a serious hit, and in order to rebuild trust, strict regulations for quality standards were put into place. Today, Austrian wines are prized for their near-uniform dedication to excellence, and it is now difficult to find a bad bottle.
Rather than joining in on the worldwide trend to plant international varieties, Austria has chosen to stake its reputation mainly on its native grapes. Grüner Veltliner, known for its racy acidity and vegetal and peppery aromatics, is the most important, comprising nearly a third of Austrian wines. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Unlike their German counterparts, Austrian Rieslings are almost always dry, with higher alcohol, slightly lower acidity, and flavors that lean more toward the citrus end of the fruit spectrum. Field blends of these two grapes along with [Pinot Blanc] and other white varieties known as Gemischter Satz are popular for daily consumption in Vienna. Red wines include light, tart-fruited [Zweigelt], juicy and spicy Blaufränkisch, and [Pinot-Noir]-like Saint Laurent.