Brut Champagne Laurent Perrier
|Grapes||Pinot Meunier, Chardonnay, Pinot Noir|
Still very young, but with a fascinating and complex array of tertiary flavours aligned with a refreshing mineral precision. Still plenty of time for this rather special Champagne to develop. L&S (Mar 2017)
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'With Grand Siècle by Laurent-Perrier, what we are looking for is the perfect balance between fine structure, elegance and freshness, even when the cuvée is at its most developed.' Michel Fauconnet, Cellar Master Launched in 1959, Grand Siècle is Laurent-Perrier’s Prestige Cuvée, the prime example of the House’s exacting standards and know-how. Its unique style combining finesse, power and balance is the outcome of blending the very best grapes from the most prestigious crus in wines from the best Laurent-Perrier vintage years. Comprising approximately 55% Chardonnay and 45% Pinot Noir, Grand Siècle by Laurent-Perrier is a blend of 11 of Champagne’s most prestigious grands crus, all rated 100 %. The Chardonnays are from Avize, Chouilly ,Cramant, and Le Mesnil-sur-Oger. The Pinots Noirs are from Ambonnay, Bouzy, Louvois, Mailly, Tours-sur-Marne, and Verzenay. Winemaker's notes
Champagne Laurent Perrier
The House of Laurent Perrier can lay claim to another famous Champagne widow. In 1881 Alphonse Pierlot gifted his Champagne House to his cellar master Eugene Laurent, who only lasted until 1887 when his widow Mathilde-Emilie Perrier took control of Veuve Laurent-Perrier & Cie. Mathilde guided the company through the early years of the 20th Century and the ravages of World War I. On her death in 1925, Eugenie Laurent inherited the company, but was unable to steer a successful path through the difficult inter-war years and in 1939, with another war looming, sold Laurent-Perrier to Marie-Louise Lanson de Nonancourt, who's family still run the company today. Success for Laurent-Perrier came in the post-War years with the House joining the ranks of the more famous names. Their multi-vintage prestige cuvée - Grand Siécle - was launched in 1959, and the iconic saignée method rosé followed in 1968.
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