Veuve Clicquot Vintage 2015
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TASTING NOTES:
Elegant, tense and energetic
Bright yellow.
On the nose, there are initial citrusy notes of orange, grapefruit and lemon zest followed by fruitier nuances of dried apricots, dates and marmalade. Next, buttery pastry aromas of biscuit, brioche and toast unfold, along with honey and roasted almonds and hazelnuts.
Elegant, tense and mineral in the mouth, you can expect a complex, lively champagne with a pleasing and lasting finish.

Cellar Master, Veuve Clicquot

HOW TO ENJOY:
Veuve Clicquot Vintage 2015
- How to serve - Serve in a Veuve Clicquot Prestige Glass
- Service temperature - 10-12°C
- When to drink - Will keep well for 15 years
- Alcohol by volume - 12.00 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - 6g/L

BLEND AND ORIGIN:
Veuve Clicquot Vintage 2015
The 2015 season in Champagne was very warm, with low rainfall and good sunshine, resulting in concentrated and structured wines.
Veuve Clicquot Vintage 2015 is made from a considered blend of 50% pinot noir (from grand cru and premier cru villages), 30% chardonnay and 20% meunier.
The dominant pinot noir provides structure, the chardonnay brings elegance and finesse, and the small percentage of meunier rounds out the blend.
The wine is vinified and aged in large oak casks (10%), which adds strength and aromatic intensity to the end result, as well as an additional complexity with spicy notes and subtle roast coffee and toasted aromas.

FOOD PAIRING:
Veuve Clicquot Vintage 2015
Pair Veuve Clicquot Vintage 2015 with fresh seafood dishes, such as turbot cheek tempura with a samphire, seaweed and roasted sesame salad. Or try it alongside intensely flavoured ingredients, such as smoked and grilled food, or global cuisines with a punchy seasoning – think miso-infused meals and textured spice blends such as those found in Cajun cooking.

FOOD PAIRING:
Veuve Clicquot Vintage 2015
Pair Veuve Clicquot Vintage 2015 with fresh seafood dishes, such as turbot cheek tempura with a samphire, seaweed and roasted sesame salad. Or try it alongside intensely flavoured ingredients, such as smoked and grilled food, or global cuisines with a punchy seasoning – think miso-infused meals and textured spice blends such as those found in Cajun cooking.