The best-selling Champagne in the U.S. follows the Veuve Clicquot house style of softness and ripeness. It’s fruity, with an attractive almond and toast edge that suggests this bottle has seen some age. It’s immediately drinkable and fresh with balanced acidity at the end.
One of the most familiar of Champagnes, the Yellow Label is finely made—a fruity while structured wine. It has both fresh and fragrant fruit as well as richness, a soft, creamy texture and bright acidity. There is no sense in bottle aging here—drink this wine because of its crispness.
Ripe, mature, easy Champagne, maintaining the Clicquot style of bottle maturity, with toast, sweet pastry and a rich, full-in-the-mouth character of white fruits. The finish is relatively soft.
The standard-bearer, which, for many people, defines the classic taste of Champagne. Rich, round, lemony fruit fills the mouth, and there is a refreshing, lightly bitter, yeasty finish of citrus rind.
Fragrant hay, apple and stone-fruit aromas waft from the bouquet. Though it offers a dried-pear herb-mineral profile in the mouth, and an even, effervescent mouthfeel, don't expect much bead in the glass. Finishes long and dry, but flavorful.
This is one of the most heavily marketed Champagnes, but it delivers. Intriguing aromas of yeast and eggs. Generously carbonated, but the extra gas seems to carry the pear and green-apple flavors more forcefully. Definitely a solid, well-made Champagne. The price is suggested retail from the importer; you should be able to find it for less.