Veuve Clicquot Vintage 2012 Rosé Champagne

About Veuve Clicquot Vintage 2012 Rosé Champagne
Born in Reims in 1777, Madame Clicquot was the daughter of a baron, meaning that she was excellently educated. In 1798, she married François Clicquot, the son of Philippe Clicquot, the founder of Maison Clicquot. By that time, the business had been in operation since 1772, built on a foundation of family vineyards. In 1805, François passed away. Soon after, his widow decided to take over the business, becoming one of the first businesswomen of modern times.
5 years later, she released the first vintage Champagne in the region, a sign of her prowess and things to come. Under her leadership, the house thrived, ing new and innovative techniques, such as the usage of a riddling table for clarifying Champagne. The very first rosé d’assemblage Champagne was created by blending Bouzy red wines with the Champagne. Even at the time, her contributions were recognized and she became known as the Grande Dame of Champagne. Through the years, the house built on her principles, implementing new techniques and improving the production process and the wines. In 1986, the company was acquired by Louis Vuitton.
1810 marked the release of the first vintage Champagne in the world by Madame Clicquot. 2012 is the 66th vintage of the house. Rosé 2012 is crafted with grapes from grands and premiers crus and consists of Pinot Noir (51%), Chardonnay (34%), and Meunier (15%). Red still wine from the Pinot Noir of Bouzy accounts for 13% of the blend and 11% of the wines are aged in foudres (large wooden vats), adding aromatic intensity and strength to the profile.
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About Champagne
Champagne has been associated with royalties since the 17th century, still maintaining its glorious reputation.
 
The French take Champagne seriously, so coming from the Champagne region of France isn’t the only requirement that keeps this drink from being “just sparkling wine.” The rules of the appellation require specific vineyard practices, particular types of grapes, specific pressing methods, and secondary fermentation of wine.

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