Champagne Vantz Clippert Brut NV
- Rich, complex
Soooo much fun here at the ‘Fo when we bring in a new Champagne! And the hype definitely builds ahead of the tasting when it has a 97 point review. This has texture and complexity written all over it. The winemaker at Vantz Clippert ensures this by putting the chardonnay component into new oak for six months before the final blend is aged four years on lees. It’s refreshing, quite gold in colour and finely beaded. Look for pear, vanilla, acacia, brioche, subtle smoke and vibrant minerality. We’re loving this!
International Wine Report
“Elegant and focused with ripe pears, vanilla blossom, smoke, brioche and fresh mineral character. The texture is lovely with a wonderful fine mousse leading to the vibrant, clean finish. Composed of 90% Pinot Noir, 10% Chardonnay. The Chardonnay was aged for 5 months in a brand new Oak Barrel to add woody aromas. Aged 4 years on lees (Dosage:8, grapes from year 2009). (Best 2013-2021) - May, 2013 (JD)”
Full price $120.00 from the producer.
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- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 90% Pinot Noir, 10% Chardonnay
- Serving Temp.
Champagne is not generic sparkling wine, it's a region. There I said it. Get it right people. The reason the French get their lingerie in a twizzle when we call Trilogy 'Champoyne' is the history, the money and the angst that have all gone into making Champagne what it is today: a bureaucratic, strictly controlled, marketing-driven behemoth, that still manages to pump out some of the world's finest and most consistent wines. Adding bubbles to wine was a masterstroke of genius, and makes wine from marginal regions not only palatable, but unique and eminently desirable. But it's the way the grapes are grown, the land they're grown in, and the way the bubbles are generated that makes traditional method sparkling (which all Champagne is) special. There will always be alternatives, but none have the history and marketing power of the luxury Champagne powerhouses. You're not buying wine; you're buying a brand name. And that's ok.