Clouet Andre
Champagne Grande Reserve Brut
| Denomination | AOC Champagne Grand Cru Blanc de Noirs Reserve Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 100% Pinot Nero |
| Aging | On the lees for approximately 48 months; bottles stored in chalk cellars for a minimum of 3 years; part of the maturation in used barriques. |
- Grand Cru 100% Pinot Noir: white wine from black grapes sourced from Bouzy and Ambonnay, Montagne de Reims
- Traditional Method craftsmanship: hand-harvested, manual riddling and disgorgement according to tradition
- Aged on the lees: around 48 months in chalk cellars for greater finesse and complexity
- Sensory profile: notes of fruit, flowers and citrus; velvety, mineral taste with long persistence
- Serving and pairings: Brut 12% vol, perfect with fish and cheeses; serve at 6–8 °C
Description
What kind of wine it is
The Champagne Grand Cru Blanc de Noirs by André Clouet is a true expression of Pinot Noir grown on the Montagne de Reims. Crafted using the Traditional Method, it ferments with indigenous yeasts in stainless steel tanks and undergoes part of its maturation in used barrels sourced from a prestigious Sauternes producer. On the nose, it offers clear aromas of fresh fruit, flowers and citrus. On the palate, it reveals impeccable balance between mineral tension, freshness and a measured Brut dosage. Its velvety texture and persistence make it ideal for pairing with fish dishes, shellfish and cheeses.
Where it comes from
The grapes are grown in the villages of Bouzy and Ambonnay, located on the slopes of the Montagne de Reims. In these Grand Cru classified plots, the vines benefit from a cool microclimate that encourages slow ripening, preserving the vibrancy of the fruit. The soil, characterised by a chalky-clay matrix rich in gypsum, imparts a savoury and profound character to the wine. The André Clouet winery manages its own vineyards with minimal external intervention, aiming to capture in the glass the essence of a territory with unique geological features.
How it is produced
Production begins with the manual harvesting of the bunches, followed by gentle pressing. After spontaneous fermentations, the musts are blended to create a harmonious blend. The secondary fermentation in bottle takes place according to the Traditional Method, allowing the wine to mature on the lees for around forty-eight months in evocative underground chalk cellars. This long rest helps to layer the wine’s complex structure. The process concludes with manual riddling and disgorgement carried out according to local tradition, resulting in a clear and balanced profile.
History and Curiosities
The origins of Maison André Clouet date back to 1741 in Bouzy, in the heart of the Montagne de Reims. Born from the craft of a printer at the court of Louis XV, the family estate of nine hectares pays homage to the Ancien Régime with elegantly designed labels. This faithful artisan tradition enhances the Grand Cru Pinot Noir through the use of ancient presses, manual riddling, and traditional disgorgement techniques. This wine blends history and modernity with a masterful maturation in chalk for at least three years in the silent underground tunnels.
Awards
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90/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
91/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
90/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
10 - 15 years
- Start up year: 1741
- Oenologist: Jean-François Sainz-Clouet
- Hectares: 9
It took more than two centuries and several generations of Clouet to get plots of vines in the terroir of Bouzy, which remain in the hands of the family of its founder. Bouzy is situated in the Southern part of the Mountain of Reims. The 9 hectares are classified as 100% Grand Cru. Only 17 of the 300 existing villages benefit from the status of Grand Cru, Bouzy being one of them. Lovingly tended vines ripen perfectly Bouzy pinot noir, one of the world's most complex strains. There is 8,000 feet per acre and soils are cool with calcareous clay. Read more
| Name | Andre Clouet Champagne Grande Reserve Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Clouet Andre |
| Story | History and Curiosities The origins of Maison André Clouet date back to 1741 in Bouzy, in the heart of the Montagne de Reims. Born from the craft of a printer at the court of Louis XV, the family estate of nine hectares pays homage to the Ancien Régime with elegantly designed labels. This faithful artisan tradition enhances the Grand Cru Pinot Noir through the use of ancient presses, manual riddling, and traditional disgorgement techniques. This wine blends history and modernity with a masterful maturation in chalk for at least three years in the silent underground tunnels. |
| Origin | Bouzy and Ambonnay, Montagne de Reims (Marne), France |
| Climate | Cool microclimate |
| Soil composition | Calcareous-clay and chalky soils |
| Production technique | Traditional classic method with manual remuage and disgorgement according to ancient local customs |
| Wine making | Traditional vinification in the cellar with an old press and truncated conical stainless steel containers; spontaneous fermentation on indigenous yeasts; part of the fermentation and ageing in used barriques; secondary fermentation using the Traditional Method; riddling carried out by hand; ageing on the lees for about 48 months (minimum 3 years in chalk tunnels); disgorgement according to ancient local customs. |
| Aging | On the lees for approximately 48 months; bottles stored in chalk cellars for a minimum of 3 years; part of the maturation in used barriques. |
| Residual sugar | 8.0 gr/L |
| Allergens | Contains sulphites |