Grapes from as many as 50 to 60 different Crus go to the blending of Yellow Label.
Traditionally, the proportion of each grape variety used is 50 to 55% Pinot Noir, 15 to 20% Meunier and 28 to 33% Chardonnay. These figures vary slightly from year to year according to conditions.
Cellar Master Dominique Demarville has to achieve the consistency that makes Yellow Label so immediately recognizable, so utterly reliable both in terms of quality, color, and bouquet.
He will draw on priceless reserve wines for the blend: from 30 to 45% to ensure the continuity of the House’s style. All wines are kept separately to preserve the unique qualities of their vineyard and/or vintage.
Veuve Clicquot Yellow Label manages to reconcile two opposing factors – strength and silkiness – and to hold them in perfect balance with aromatic intensity and a lot of freshness. This consistent power to please makes it ideal as an aperitif, and perfect as the Champagne to enjoy with a meal.
WINE SPECTATOR DECEMBER 2012
Yellow and white fruits