Updated: Dec 1, 2019
Extra Brut Extra Old
Wine making techniques
The first edition of Extra Brut Extra Old (EBEO) introduced in 2017 is a blend of six different years of Veuve Cliquot’s reserve wines. They are: Cramant 1988, Aube 1996, Verzy 2006, Villers-Marmery 2008, Aÿ 2009 and Ville-Dommange 2010. It is 55% Pinot Noirt, 33% Chardonnay and 20% Meunier. They wines have been blended in November 2013 and stayed on lees for 3 years. The dosage is 3g/L. (the Yellow Label one is 10g/L) The Maison suggests an ageing potential up to 15 years. I haven’t been able to wait so long. I am reviewing a bottle disgorged in June 2016. Santé!
This nectar has a really beautiful gold colour, and its bubbles are incredibly thin. At the nose, there are notes of candied lemon, white pepper, nectarine floral fragrances and a great sensation of minerality. On the palate, its freshness and minerality will surprise you. It is incredibly austere, while I was expecting more opulence given the old vintage included in the blend. There are hints of stone fruits, peel lemon, and a light note of brioche. Sip after sip, it donates an pleasant sensation of purity and cleanness…probably too much.
I have conflicting opinion on this nectar. Probably my expectations were too high biased by the appeal of having a blend with vintages up to 1988. The first time I drank it back in December 2017, I was quite enthusiastic about it. Its elegant austerity totally teased me. The last uncorking was a bit disappointed. Don’t get me wrong! It is a nice and well made champagne, but it lacks of something. Probably it is too austere and it doesn’t show any sort of evolution. I think EBEO gives its best if drink by its own as aperitivo, it struggles a bit with food. Spending even less, I would opt for the Vintage 2008 without any doubt.