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“The 1997 Brut Blanc de Blancs Le Mesnil possesses striking detail and depth in a surprisingly generous style for this wine. An inner core of perfumed varietal fruit emerges from the glass, along with expressive aromas of smoke, minerals, mint, flowers and licorice, all of which are woven together with extraordinary elegance. The finish is long, sweet and sublime. Everything about this wine speaks to elegance, but in 1997 Salon is also a pleasure to drink young, unlike the 1996 which remains painfully backward. Anticipated maturity: 2008-2027.”

-Wine Advocate (95 points)

supplies on this item are extremely limited

Rare Vintage 1988 packaged in Cellar Box.

True to its innovative spirit, Veuve Clicquot commissioned Pablo Reinoso, a creator acclaimed by architects and interior designers, to develop the appropriate vessel to encase the Rare Vintages. The result is Reinoso’s high-tech Cellar Box, a case that embodies modern design while preserving the Rare Vintage wines in the best possible conditions, reusable and stackable.

1988 produced classically styled and structured wines with fine concentration with fine balance and acidity for long ageing potential.

For the ultimate champagne & caviar experience, we invite you to now visit the premier caviar merchant, Caviar Russe. For perfect caviar accompaniments and gourmet items, available for next-day shipping within the continental US, visit Caviar Russe.
Caviar Pairing: Caspian Osetra Malossol

Krug waited 140 years before releasing their first rosé Champagne in 1983! A pale, delicate golden-salmon hue is followed by fragrant, complex and utterly enchanting flavors of wild berries.

For the ultimate champagne & caviar experience, we invite you to now visit the premier caviar merchant, Caviar Russe. For perfect caviar accompaniments and gourmet items, available for next-day shipping within the continental US, visit Caviar Russe.
Caviar Pairing: Black Sea Beluga Malossol

“Fresh and vibrant, with a tight beam of citrus, black cherry and wild berry fruit that’s clean and refreshing.” —The Wine Spectator

“…Roederer Estate, from Anderson Valley in Mendocino County, is America’s top low-cost sparkling wine. This supple blend of chardonnay and pinot noir enchants Francophiles.” Howard Goldberg, New York Times, 12/23/2007.

For the ultimate champagne & caviar experience, we invite you to now visit the premier caviar merchant, Caviar Russe. For perfect caviar accompaniments and gourmet items, available for next-day shipping within the continental US, visit Caviar Russe.
Caviar Pairing: Paddlefish Roe

Veuve Clicquot is unusual in making their rose by blending a little still Pinot Noir wine with their wonderful “white” Champagne. The wine makers believe that the blending in of finished Pinot Noir wine adds more earthy, Pinot flavor to the wine, and a little welcome tannin.

For the ultimate champagne & caviar experience, we invite you to now visit the premier caviar merchant, Caviar Russe. For perfect caviar accompaniments and gourmet items, available for next-day shipping within the continental US, visit Caviar Russe.
Caviar Pairing: Russian Osetra Malossol

Medium-dry, delicate balance and fragrant peach flavors. Absolutely delicious.

“A Pinot-dominated cuvee, full-bodied and powerful, hinting at red berry, citrus and honey notes. It starts out elegantly, gaining grip and intensity, with appealing flavors and a persistent finish.&#8221.
Wine Spectator.
_*Wine Spectator’s _Top 100 Wines 2009*

“Ripe and rich yet balanced, with lingering flavors of lemon, flowers and chalk.”
N.Y.Times 12/23/2009

This sparkler is not only unusual and difficult to find outside of Burgundy, but it is also a fantastic value. “Good for casual drinking…dry with nutty undertones,” comments Michael Braverman of The East Hampton Star.

In 2005, the famed Lucas Carton restaurant reopened its doors after its 3-star Michelin chef, Alain Senderens, declared to the world that he was giving up his Michelin stars, so that he could focus on preparing great food and serving great wine that would be affordable to the general public.“I feel like having fun”, he had declared to the New York Times. It has been renamed Senderens.
Alain Senderens explains how this delicious Champagne came to be: “In 1993, when I met my good friend Paul-Francois Vranken, I asked him to create a special cuvee of Champagne that I would be proud to serve to my guests. After a great amount of research, the magical M. Vranken created this Special Reserve Champagne Demoiselle for my restaurant.
It is a very dry Champagne that imparts a buttery flavor on the palate and was created to be consumed with the cuisine of my beloved restaurant.”

In 2005, the famed Lucas Carton restaurant reopened its doors after its 3-star Michelin chef, Alain Senderens, declared to the world that he was “giving up” his Michelin stars, so that he could focus on preparing great food and serving great wine that would be affordable to the general public. “I feel like having fun,” he had declared to the New York Times. It has been named Senderens.
Alain Senderens explains how this delicious Champagne came to be: “In 1993, when I met my good friend Paul-Francois Vranken, I asked him to create a special cuvee of Champagne that I would be proud to serve to my guests. After a great amount of research, the magical M. Vranken created this Special Reserve Champagne Demoiselle for my restaurant.”

THE TASTE: “It is a very dry Champagne that imparts a buttery flavor on the palate and was created to be consumed with the cuisine of my beloved restaurant.”