Veuve Clicquot releases Extra Brut Extra Old

LVMH's Maison Veuve Clicquot has launched a new champagne, Extra Brut Extra Old. The release is a premium cuvée that is an expression of Yellow Label.

Extra Brut Extra Old is blended froms reserve wines spanning three decades from 1988-2010. These house claims that the wines are at the heart of the blend’s identity and embody its house style and values.

Dominique Demarville, cellar master, Veuve Clicquot, says: "I wanted to create a low-dosage champagne in the Veuve Clicquot style; Intense, powerful, fresh and smooth. I therefore chose wines that were the most representative of these characteristics, the way the wines have been aged in vats, on the lees, according to our tradition means that this product captures the historical expertise and true Clicquot spirit."

To celebrate the launch of Extra Brut Extra Old, Veuve Clicquot have partnered with chef Lee Westcott who is nown for his restaurant, Typing Room in East London, where he presents a modern menu with eccentric influences inspired by his travels.

Lee Westcott, executive chef, Typing Room says: "When I was approached by Veuve Clicquot to team up for their latest launch, what struck me was the theme of mixing difference styles and eras to produce something unique. This is something I really relate to in my own restaurant, Typing Room where we focus on offering a culinary experience that blends a historical setting in East London with a modern and innovative culinary style."

Lee Westcott’s Extra Brut Extra Old curated tasting menu can be enjoyed at the Typing Room on the 30 May. For further details, please e-mail reservations@typingroom.com

Extra Brut Extra Old is held in a black bottle and is minimally adorned with gold inscriptions, a Yellow Label ruff paying tribute to the inspiration behind Extra Brut Extra Old.

Extra Brut Extra Old is available in 75cl bottles as well as magnums in limited supply. Distribution will be selective owing to it’s ultra premium status, with bottles retailing at fine wine specialists and restaurants.

20 April 2017 - Sam Coyne The Drinks Report, news editor