| Type | Champagne |
|---|---|
| Region | |
| Grapes | |
| Producer | |
| Allergens | Contains sulfites |
| Alcohol contenti | 12.0% |
André Clouet Grande Réserve Grand Cru
91
PARKER
15
JANCIS
ROBINSON
93
SUCKLING
Spec sheet
The wine
This a white Champagne traditionally crafted using Pinot Noir grapes from Grand Cru vineyards located in the Bouzy region - an intense, powerful blanc de noirs, and as well as being subtle and delicate, endowed with fine vinosity and freshness. Most definitely, an aromatic, well-structured Champagne with plenty of volume and persistency that make it an ideal accompaniment to any type of food.
Alcoholic and malolactic fermentation in small vats. Maturation in bottle placed horizontally for a minimum of 36 months in cellars 10 m. underground, with manual racking and disgorging.
What does this wine taste like?
In the glass, the champagne displays a golden-yellow colour with coppery highlights and a fine effervescence.
The nose is intense and expressive. There are hints of ripe red fruit, notes of pastry and toasted aromas, along with mineral nuances.
On the palate, it is creamy and round, with a wine-like structure. The carbonation is well integrated. The long finish reveals freshness and a chalky minerality.
| Light | Bold | |
|---|---|---|
| Dry | Sweet | |
| Soft | Acidic |
View | Deep yellow / Coppery glints / Fine bubbles |
|---|---|
Bouquet | Higly aromatic / Expressive / Mature / ripe / Pastries / Ripe red fruit / Mineral notes / Toasty notes |
Mouth | Creamy / Rounded / Vinous / Well-integrated carbonic acid / Long finish |
Drinking and storing
The Grande Réserve is a non-vintage champagne and is ready to drink now. However, you can also store it for a further two to three years, lying down in a cool, dark place.
Serve it at 8 °C. A white wine glass with a slightly larger bowl allows the aromas to come through better than a slender flute.
8ºC
Food pairing
Thanks to its structure, this champagne pairs well with an entire meal. It is ideal with starters, salads, soups and cream soups, as well as vegetable dishes.
It is also a good choice with pasta, Asian cuisine and poultry. Thanks to its high proportion of Pinot Noir, it even pairs well with red meat. To finish, you can serve it with nuts and pastries.
Wine critics reviewsReviews by Parker, Jancis Robinson, and Suckling
Customer reviews
Winemaking
The champagne is produced using the traditional method. The second fermentation takes place in the bottle.
It is then aged on the lees for 46 months, considerably longer than the minimum requirement for non-vintage champagne. This gives it its creamy texture and notes of pastry. The vines grow on chalk and clay soils, which lend the wine its minerality and freshness.
| Ageing period | 46 months |
|---|
Vineyards
| Soil | Chalk / Clay |
|---|
The winery
André Clouet
The Clouet family is a family of winegrowers whose origins, as they themselves say, "are lost in the mists of time". Its founder was a printer at the Versailles court of Louis XV, and his descendants have continued this work for several generations. The peculiar "Ancien Régime" style of its labels is a tribute to the founder of the house.It took more than two centuries and several generations of Clouet to obtain the vineyard plots in the Bouzy terroir, which are still in the...
