It’s that wonderful time of year again–while others might be chasing TVs or Laptops, you are chilling with leftovers and stocking up on our annual offering of our best value, and best selling Champagne for many years now. That would be none other than André Clouet, the iconic grower in the eponymous Grand Cru of Bouzy. For almost a decade now we’ve been trumpeting the exquisite, luxurious wines, and in that time nothing has changed–even the prices have barely budged! We’re kicking off this unofficial American holiday with the classic “Grande Réserve,” but stay tuned for their equally amazing “Rosé No.3” this afternoon, and then a very special “Dream Vintage” offer this evening. Sit back, relax, and stock up on world class Champagne for the holidays!
The Clouet family first found the spotlight after becoming the official printers for the Royal Court at Versailles in the mid-18th century, hence the ornate beauty of their wine labels. Their estate in the Grand Cru village of Bouzy dates back even further, and it’s the home of current proprietor Jean-François Clouet. Beneath this historic building lies their labyrinthine chalk cellar which still contains partial false walls that hid precious bottles during Nazi invasion in World War II. With all this historic grandeur surrounding him, Jean-François draws from tradition and time-honored techniques while embracing modern technology.
Clouet is a Pinot Noir specialist—Bouzy is widely regarded as one of Champagne’s top sites for Pinot Noir—and his wines are bold, soil-expressive, sumptuous Champagnes that demand to be enjoyed with food. Their vineyard holdings, all Grand Cru, are spread across just eight hectares in Bouzy and its similarly Pinot-focused neighbor, Ambonnay. Grapes are hand-picked and sent to the cellar where they ferment, both alcoholic and malolactic, in enormous vats—he calls them his “stainless steel giants”—and a small percentage of neutral oak. After marrying the base vintage with older reserve wines, today’s cuvée is then bottled and aged in Clouet’s cellar for no less than 36 months. Once disgorged, the bottles are topped off with a dosage of approximately six grams of sugar. With a hallowed terroir, extended lees aging, and meticulous winemaking, this offers a wonderfully balanced combination of creamy complexity, rich fruit, and minerality that goes unrivaled in this price range.
Clouet’s Grand Cru “Grande Réserve” features incredibly delicate bubbles and has a golden-yellow core that moves to green reflections on the rim. Aromas of sliced yellow apples, pineapple core, preserved lemon, freshly made brioche, and honeysuckle, jump from the glass. The concentrated palate evolves to deliver red fruits with hints of red currant alongside lemon curd and toasted nuts. It’s a wine that masterfully walks a high wire between the full-bodied, rich mouthfeel and the crisp acidity and stony minerality we all crave from the best Champagnes. To allow the magnificent aromatics of this wine to really flourish, avoid serving in thin traditional flutes. Opt instead for an all-purpose stem or a flared tulip and serve just below cellar temperature (about 48-50 degrees). Drink it as a solo apéritif or pair it alongside a crispy platter of fried chicken. Be it Clouet or Krug, I always jump at the opportunity to enjoy this peculiar beauty-and-the-beast pairing. Cheers!
