Andre Clouet Un Jour en 1911 Champagne

This is a special Pinot Noir Cuvee from 3 vintages: 1995: 25%, 1996: 50 %, and 1997: 25%. Some serious Reserve Wine stats there.

Un Jour de 1911 is the bottle you open when you’re done pretending Champagne has to be light, lean, or vaguely forgettable. It’s unapologetically vinous, firmly grounded in Pinot Noir, and built to feel like wine — not just bubbles.

André Clouet farms exclusively in Bouzy, one of Champagne’s most respected Grand Cru villages for Pinot Noir. This is not Côte des Blancs territory. Bouzy produces Pinot with muscle, spice, and breadth, and Clouet leans fully into that identity. 

The wine takes its name from an important year in the Clouet family’s history ("A Day in 1911," i.e. the day of the winery's founding), but what matters is how it drinks today. The blend is Pinot Noir–dominant, sourced entirely from Grand Cru vineyards, with reserve wines folded in to add depth and continuity. Dosage is present, but used structurally — not to sweeten, but to round edges and support the wine’s natural richness.

From the first pour, this Champagne signals that it’s operating in a different register. Aromas lean toward ripe apple, baked pear, brioche, toasted almond, and warm spice, with a deeper, more vinous tone than most non-vintage bottlings. There’s immediacy here — not sharpness, not austerity, but presence.

On the palate, Un Jour de 1911 shows its shoulders. The mousse is creamy and expansive. Fruit comes in waves rather than points — orchard fruit, pastry, subtle spice — carried by enough acidity to keep things composed, but never thin. This is Champagne you notice mid-palate. Champagne with weight.

What separates it from many rich styles is control. It doesn’t slide into sweetness or excess. Instead, it finishes dry enough to stay balanced, with a lightly savory edge that makes it extremely food-friendly. Roast chicken, pork, mushrooms, even richer seafood dishes all make sense here. This is Champagne that behaves at the table.

Un Jour de 1911 is ideal for drinkers who find razor-sharp, saline Blanc de Blancs admirable but emotionally unsatisfying. It’s for Burgundy drinkers, red-wine drinkers, and anyone who wants Champagne to deliver more than acidity and bubbles.