Veuve Clicquot Reserve Cuvee Brut Champagne

£60.00

Yellow Label leveled up.

This is Veuve Clicquot given a little more time and a little more depth.

Cuvée Réserve is built on the same blend and house style as the classic Yellow Label — bright, structured, reliable — but it’s been given extra ageing to round things out. An additional 12 months in oak, then another 6 months in bottle, adding texture and complexity without losing that familiar Clicquot backbone.

What you get is a champagne that’s clean, confident and well-balanced, with ripe fruit, gentle toastiness and a smooth finish. Still fresh. Still lively. Just a touch more grown-up.

It’s made exclusively for specialist wine merchants in France, which basically means:
this one’s designed to be drunk with food, not just waved around at parties.

Solid, dependable, and very good with cheese.

Yellow Label leveled up.

This is Veuve Clicquot given a little more time and a little more depth.

Cuvée Réserve is built on the same blend and house style as the classic Yellow Label — bright, structured, reliable — but it’s been given extra ageing to round things out. An additional 12 months in oak, then another 6 months in bottle, adding texture and complexity without losing that familiar Clicquot backbone.

What you get is a champagne that’s clean, confident and well-balanced, with ripe fruit, gentle toastiness and a smooth finish. Still fresh. Still lively. Just a touch more grown-up.

It’s made exclusively for specialist wine merchants in France, which basically means:
this one’s designed to be drunk with food, not just waved around at parties.

Solid, dependable, and very good with cheese.

Cheese Riot Pairing s

(Because bubbles without cheese is just… no.

Soft & Bloomy

Baron Bigod / Brie-de-Meaux style
Creamy, buttery, mushroomy goodness meets high acidity and fine bubbles. The champagne cuts through the fat while the oak notes echo the rind. Elite pairing.

Triple-Cream Cheese
Rich, indulgent, borderline outrageous — the fizz resets your palate and keeps everything dangerously drinkable.

Hard & Nutty

Comté / Alpine-style cheese
Nutty sweetness and savoury depth love the champagne’s toastiness and structure. Long ageing meets long ageing — harmony.

Aged Gouda
Caramelised notes, crunchy crystals and ripe fruit from the wine = big flavour, beautifully balanced.

Washed Rind

Reblochon / Taleggio-style
The acidity and bubbles calm the funk, while the oak-aged depth stands up to the savoury punch. Bold move. Huge reward.

Sheep’s Milk

Manchego-style or British ewe’s milk cheese
Sweet, nutty and buttery flavours get lifted by the champagne’s freshness, making the whole thing feel lighter.