Veuve Clicquot Vintage 2019 Brut

Name: Veuve Clicquot Vintage 2019 Brut
Brand: Veuve Clicquot
SKU: 1099606
Availability: OutOfStock

In 2026, Veuve Clicquot unveils Vintage 2019, the 68th vintage in the history of the Maison since 1810.

That year, Madame Clicquot created the first known vintage Champagne, firmly establishing audacity and innovation at the heart of the Maison’s history.

Born from an exceptional-quality harvest, marked by a perfect balance between acidity and ripeness, Vintage 2019 reveals expressive, balanced and structured wines, with ageing potential of more than 15 years.

Details

The predominance of Pinot Noir, which accounts for 60% of the blend, the subtle touch of wines aged in oak foudres (13%), and the extended ageing on lees give Vintage 2019 the strength and aromatic richness characteristic of the Veuve Clicquot Vintage style.

The blend is complemented by 30% Chardonnay, which brings elegance, freshness and finesse, and 10% Meunier, which contributes to the cuvée’s roundness and generosity. With a dosage of 6 g/L and ageing potential of more than 15 years, Vintage 2019 expresses the full intensity, aromatic richness and length sought in this cuvée.

Contains sulphites.

Veuve Clicquot Yellow Label Tomme Square

Tasting Notes

NOSE
· Pastry notes: bread crumb, brioche, frangipane
· Citrus: grapefruit zest, orange peel, lime, yuzu
· Spices: ginger, white pepper

PALATE
· Candied fruits: candied orange, quince paste, dried apricot
· Pastry notes: Viennese bread, frangipane, bread crumb
· Juicy fruit: vineyard peach, fresh pear
· Spices: star anise, clove

Pinot Noir

60%

Meunier

10%

Chardonnay

30%

Wines matured in oak casks

13%

Dosage

Brut

6 G/L

Serving Temperature

10-12 C°

Ageing Potential

Over 15 years

Blend

Grands and premiers crus

Vintage 2019 Brut

A balanced cuisine for a perfect Wine and Food pairing.

Surf & Turf pairings: Aged beef tartare with oyster, vitello tonnato and samphire

Oriental of South American cuisine with spices: Tagine with saffron & preserved lemon or Sea bass ceviche with yuzu & shiso.

Seared or grilled seafood: Seared sea urchin, au gratin oyster.

Grilled or smoked seasonal vegetables: Soy roasted cauliflower with sesame seeds, roasted asparagus with gribiche sauce.

Caramelized meats: 7-hour lamb, caramelised pork, peking duck.

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Frequently Asked Questions

Why is the Veuve Clicquot 2019 vintage particularly remarkable?

The 2019 vintage stands out for its excellent harvest quality, driven by a refined balance between acidity and ripeness. After a cool and humid spring, the year evolved into a warm, sunny summer with a few heatwave episodes, yielding healthy grapes and expressive, well-balanced, structured wines. This is the Maison's 68th vintage since 1810, when Madame Clicquot created the first vintage champagne.

What is the blend of the Vintage Brut 2019?

The Vintage Brut 2019 is based on a blend of 60% Pinot Noir, 30% Chardonnay and 10% Meunier. The predominance of Pinot Noir, signature of the Veuve Clicquot style, is complemented by a subtle touch of wines aged in oak casks (13%) and extended ageing on lees, which reinforce the structure, depth and aromatic richness of the wine.

What is its aromatic profile and ageing potential?

On tasting, the wine reveals an intense and structured profile built around notes of candied fruits, candied orange, quince paste and dried apricot, followed by pastry notes evoking Viennese bread, frangipane and soft bread. The whole is underpinned by a fresher dimension of juicy fruits such as vine peach and fresh pear, extended by a spiced thread of star anise and clove. Its ageing potential of over 15 years will allow it to gain further complexity.

How to serve the Vintage Brut 2019 and what food pairings to suggest?

Serving is recommended between 10 and 12°C, ideally in Veuve Clicquot Prestige glasses. Thanks to its aromatic richness and structure, the Vintage Brut 2019 lends itself to broad and gastronomic pairings: surf and turf such as aged beef tartare with oyster or vitello tonnato, spiced cuisines like couscous or tagine, seared or grilled seafood, roasted or smoked seasonal vegetables, and caramelised meats such as 7-hour lamb, caramelised pork or Peking duck.