Veuve Clicquot Extra Brut Extra Old Champagne #4
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Veuve Clicquot Extra Brut Extra Old Champagne #4 is a masterful creation that blends six of the house’s most prestigious vintages, showcasing the artistry of multi-vintage blending. This cuvée draws on the fullness, generosity, and structure of the 1996, 2008, 2010, 2012, 2013, and 2014 vintages, all selected for their exceptional qualities. It is meticulously crafted, with each vintage being stored for at least three years on lees before being blended and aged for a further five years in bottle. The unique process, including a lower pressure of 4.5 bar instead of the usual 6 bar, results in a softer mousse and an enhanced creamy texture. The wine’s freshness and balance make it suitable for both celebratory moments and refined meals, and with its aging potential, it is a Champagne that will evolve beautifully over time.
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Bottle details
| Type | Champagne |
|---|---|
| Brand | Veuve Clicquot |
| Origin | Champagne, France |
| Strength | 12% ABV (24 proof) |
| Bottle size | 750 ml |
Why Liquor Geeks recommends it
This is a Champagne built from time rather than a single harvest: six vintages, 1996, 2008, 2010, 2012, 2013 and 2014, each rested at least three years on lees before blending, then given a further five years in bottle. Veuve Clicquot also uses a lower pressure of 4.5 bar instead of the usual 6, and you feel it immediately in a softer mousse and a creamy, velvety texture. In the glass it pours rich gold, with pineapple, papaya and lemon zest on the nose, crisp apple underneath, and brioche-like toast and gentle spice from that long lees contact. The palate balances ripeness and freshness with a clean mineral line and a long, precise finish. It suits the collector curious about what extended aging and multi-vintage blending do to Champagne, and the host who wants one bottle to carry a whole dinner. We carry it because it drinks beautifully now yet has the structure to keep evolving in the cellar for several more years.
Pairs well with
- Oysters or seared scallops — The wine's lemon-zest citrus and clean minerality mirror the briny sweetness of shellfish.
- Duck with citrus glaze — Its toasty richness and bright citrus stand up to roasted poultry and echo the glaze.
- An intimate celebratory dinner — Its balance of freshness and lees-driven depth lets it move from aperitif through the main course with ease.
Questions about this bottle
Which vintages are blended into Extra Brut Extra Old #4?
Which vintages are blended into Extra Brut Extra Old #4?
This cuvée blends six Veuve Clicquot vintages: 1996, 2008, 2010, 2012, 2013 and 2014. The house selected them for their fullness, generosity and structure, and combines them to show the art of multi-vintage blending.
How long is it aged before release?
How long is it aged before release?
Each vintage spends at least three years on lees before blending. The finished blend then ages for a further five years in bottle, which contributes the toasty, brioche-like depth noted on the nose and palate.
Why does the mousse feel softer and creamier than many Champagnes?
Why does the mousse feel softer and creamier than many Champagnes?
It is made at a lower pressure of 4.5 bar instead of the usual 6 bar. That gentler effervescence gives a softer mousse and an enhanced creamy, velvety texture, while fine, closely-knit bubbles still stream through the glass.
Should I drink it now or cellar it?
Should I drink it now or cellar it?
Either works. It shows vibrant freshness right now, with apple, citrus and tropical fruit over a mineral backbone, but it can also be cellared for several more years, allowing it to evolve further.
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