Veuve Clicquot Vintage Rosé 2015
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TASTING NOTES:
Concentrated and structured
Deep rose with copper hues.
Pure, complex and delightfully fresh on the nose with floral aromas of jasmine, orange blossom and linden, followed by citrus fruit such as yuzu, lemon and mandarin. Mouthwatering aromas of orchard fruit, berries, spices and bakery goods follow.
Surprisingly energetic and powerful on the palate, it has a lasting finish.

Cellar Master, Veuve Clicquot

HOW TO ENJOY:
Veuve Clicquot Vintage Rosé 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 - 12.5 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - 8g/L

BLEND AND ORIGIN:
Veuve Clicquot Vintage Rosé 2015
Near-perfect conditions in Champagne across 2015 has resulted in this exceptional vintage that pays tribute to Madame Clicquot and her visionary spirit.
Veuve Clicquot Vintage 2015 is a lively blend led by 50% pinot noir (from grand cru and premier cru villages), 30% chardonnay and 20% meunier.
The pinot noir brings structure, the chardonnay freshness, and the meunier fruitiness.
The strength and aromatic intensity that sets this vintage apart comes from the proportion of wines that have been aged in oak combined with late disengorgement and the addition of 13% of fine still red wine from pinot noir grapes grown in Bouzy.

FOOD PAIRING:
Veuve Clicquot Vintage Rosé 2015
A stunning match for surf-and-turf dishes combining the freshest seafood with flavoursome meat, or try Veuve Clicquot Vintage Rosé 2015 alongside spicy Asian, Indian and North African cuisines – it's especially good with monkfish tagine with dates and orange zest.

FOOD PAIRING:
Veuve Clicquot Vintage Rosé 2015
A stunning match for surf-and-turf dishes combining the freshest seafood with flavoursome meat, or try Veuve Clicquot Vintage Rosé 2015 alongside spicy Asian, Indian and North African cuisines – it's especially good with monkfish tagine with dates and orange zest.
