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2012 Veuve Clicquot Ponsardin La Grande Dame

Removed from a professional wine storage facility; Purchased direct from a distributor

Disgorged 02/2020

Removed from a professional wine storage facility

3 available
Bid *

Removed from a professional wine storage facility; Purchased direct from a distributor

5 available
Bid *
Ends Sunday, 7pm Pacific

RATINGS

96Wine Enthusiast

...rich and impressive...crisp edge that makes the fruit shine. Apple and citrus flavors are integrated into a mineral vein.

95Wine Spectator

Fine and graceful, this dances across the palate with its bright, well-defined freshness and detailed flavors of Mandarin orange, toast point, crème de cassis and minerally oyster shell. Subtle in its intensity, with all the pieces seamlessly knit into an elegant whole.

94James Suckling

Aromas of lime zest, lemon and brioche follow through to a full body with a round, creamy texture, fine bubbles and a delicious finish... Lots of elegance and energy in this.

93Vinous / IWC

Green apple, pear, mint and white pepper add a brilliant aromatic top register.

17.5Jancis Robinson

Notably mineral – even metallic – nose...structured, transparent, fresh and rewarding... Long and well balanced with some lift and even slight bitterness on the end.

REGION

France, Champagne

Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.