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Unconditional Satisfaction GuaranteeNo Shipping Fees Above 302 Months to Decide. Returns Simplified.Founded in 1772 in Reims, France, Veuve Clicquot is a Champagne house with a history marked by innovation and entrepreneurship, largely thanks to its namesake, Barbe-Nicole Ponsardin, who was widowed at the age of 27. She became one of the first businesswomen of modern times when she took over the company in 1805 and turned it into one of the most successful Champagne houses. Madame Clicquot’s motto was ‘Only one quality, the finest’, a philosophy that continues to guide the house today. Her creative spirit led to the first recorded vintage Champagne, the invention of the riddling table, and the first known blended ros Champagne. The house is noted for its continuous pursuit of quality and a style characterized by strength and complexity.
Veuve Clicquot’s Brut Ros is a non-vintage Champagne. Its cuve is based on the traditional Brut Yellow Label blend, typically a majority of Pinot Noir, with significant portions of Chardonnay and Pinot Meunier. The Ros is created by adding a still red wine made from red grapes to the sparkling wine blend, giving it a bright pink robe with copper reflections. It has a robust Pinot Noir base, providing strength, complexity, and elegance.
On the nose, it is generous and elegant with intense aromas of red fruits like raspberry, wild strawberry, and cherry, followed by notes of dried fruits and brioche. On the palate, the wine is powerful and fruity with flavours of red berries, including strawberry and cherry, along with hints of biscuit and toasted brioche. It is well-balanced and complex for a non-vintage Champagne. It has fine, persistent bubbles and a long finish.
Jeb Dunnuck – 94 points
Decanter – 92 points
Wine Spectator – 91 points
James Suckling – 91 points
Wine Enthusiast – 90 points
International Wine & Spirit Competition 2010 – Silver Best In Class
San Francisco International Wine Competition 2010 – Double Gold
Decanter World Wine Awards 2011 – Silver
Veuve Clicquot Ros pairs well with a variety of dishes, including those with rich flavours and a touch of sweetness. Suggested pairings include roasted poultry, lobster, salmon, tuna, duck, and beef carpaccio. It also complements cheeses such as Gouda, Brie with truffles, and aged cheeses. Its fruity and unctuous texture makes it ideal for summer dishes. Together, they create an unforgettable dining experience.
