Dark red with a violet hue.
Intense and elegant aromas of small red berries.
Peppery notes. Ample opening, that is also balanced and complex. Noticeable and elegant tannins. Notes of well-ripened red fruits, licorice and pepper. Long finish.
This wine pairs well with: red meat, but is also exquisite with spring vegetables (fava beans). At a lower temperature, it pairs with cooked fish (zarzuela, bouillabaisse...).
Clear yellow color with hints of green.
Great aromatic richness.
Nose of yellow flowers followed by notes of grilled sap and spice with a mineral dominance.
Ample and full-bodied opening. Structured and well-balanced wine. Notes of fleshy fruit (Papaya, peach). Pervasively fresh spice finish.
This distinguished wine with its freshness and mineral taste pairs well with: rabbit pâté, white meat in sauce and grilled fish, but scallops, langoustines and soft cheeses
Serving temperature: to be served cool, at 8˚ C to 10˚ C
AOC Collioure
This wine has a brilliant ruby color with soft aromas of well-ripened red berries. The body is ample and quite well-balanced. Enjoy this wine with sauces, game, cassoulet and cheeses. Best served cool, between 15˚C and 18˚C.
Elegant and deep nose of macerated fruits and peony, with mineral and vanillic notes. The body is dense, sophisticated, and suave, but lacks weight. Decant before serving. Cellars for more than ten years. One of the finest wines of Roussillon. Spicy and smoky aromas are present for the first fragrance.
This wine pairs well with roasted quail with grapes, Rossini Tournedos and cheese, and more. Serve cool, between 15˚C and 18˚C.
Dark pink in color with aromas of currant buds with amyl notes. The body is round and balanced, and dominated by red berry flavors. Exceptionally long finish.
This wine goes well with charcuteries, fish (grilled or in sauce) and especially with bouillabaisse (traditional plate of the Marseille region) or paella. Serve between 10˚C and 12˚C.
SILVER MEDAL AT THE ROSE WORLD CHAMPIONSHIP 2006
BACCHUS SELECTION 2006
Languedoc-Roussillon AOC Cotes du Roussillon
This cuvée charms with its lovely balance in an aromatic range of red fruit, whose persistence is remarkable.
Composition of the cuvée*:
* This estimated data is given for information only and may vary slightly from one year to another.
Blend
CRUS：Blended from ten different crus or villages considered to be among the finest villages in Champagne, including Ambonnay, Bouzy, Louvois and Tours-sur-Marne.
Wine making and ageing
Meticulous sorting of the grape bunches and controlled maceration help extract the colour and reveal the full aromatic richness of the pinot noir grapes. Unlike most rosé champagnes, the basis of Laurent-Perrier Cuvée Rosé Brut is obtained by drawing the juice from black grapes in the vat, not only by blending red and white wines. It is cellared for at least four years, but cellaring may be adapted to preserve the fresh red fruit aromas.
Tasting Notes
Aspect：Salmon-pink in colour.
Aroma：Precise and very crisp with a lasting impression of freshness, it has hints of soft red fruits, such as strawberries, redcurrants, raspberries and black cherries.
Taste：Intensely fruity flavours begin clean and well-defined upon entry, the wine then opens up to provide a melange of flavours consisting of fresh strawberries, raspberries and wild cherries. It has great length and is rounded and supple on the finish.
Serving
The Cuvée Rosé Brut makes a delicious apéritif. It pairs very well with charcuterie and poultry, and is an extraordinary match for red fruit desserts. The more daring will try it with Asian cuisine.
Serve between 8°C and 10°C.
You will not lose your cuisine with this light champagne like taste. It goes well with fish dishes such as foi gras and Japanese style foods. It has a golden color with a sense of transparency. It has a spicy aroma and a mineral feeling with a sweet, tropical taste such as an orange blossom. There is a honey and ripe peach accent with aromas such as apricot.