Laurent-Perrier
The House of Laurent-Perrier was founded in 1812 by André Michel Pierlot and took the name Vve Laurent-Perrier when Mathilde Emilie Perrier, the widow of Eugène Laurent, combined the two family names after she decided to expand the business.
Eugénie Hortense Laurent, her daughter, inherited the House in 1925 and sold it to Marie-Louise Lanson de Nonancourt in 1939.
Rebirth
During WWII, Marie-Louise Lanson de Nonancourt ran the business while two of her sons, Maurice and Bernard, joined the French Resistance.
In 1945, Bernard de Nonancourt began an exacting apprenticeship, learning every aspect of winemaking from vine to cellar, before his appointment in October 1948 as Chairman and Chief Executive. At that point, the House was employing around 20 people and shipping 80,000 bottles a year.
Expansion
Fired by a passion for champagne, a respect for traditional values and, most importantly, for people, Bernard de Nonancourt inspired Laurent-Perrier with his independent spirit and creative audacity.
He established privileged working relationships with the grape growers and cleverly combined innovation and tradition. He created the signature Laurent-Perrier style of freshness, lightness and elegance and developed a unique range of champagnes which are today exported to 147 countries worldwide.
| Wine Maker | “I was fortunate enough to be accepted as a trainee for a Champagne House with great ambitions and scope for expansion. I found the job fascinating: from the raw materials–grapes – you obtain a bottle of champagne. Forty years later, this transformation still enthrals me! I got my experience from working from the bottom upwards over several years. I know every stage of production from having worked there: I was a cellarman from 1974 to 1976, a supervisor in 1977 and a foreman in 1981. I learned a lot about the technical side in the winery and have been Cellar Master and Production Manager since 2004. I took over from Alain Terrier, whose assistant I had been since 1983. The job has changed enormously. The Cellar Master used to be the man who made the wine. These days, he also takes care of supplies. So he is responsible for the wine from vinification to bottling. I have spent my entire career at this House and share its passion for champagne, and its values of exacting standards and perfectionism. My job is to make those vins de plaisir that are perfectly attuned to the spirit of the House of Laurent-Perrier.” |
|---|---|
| Country | France |
| Region | Champagne |
| Appellation | Champagne |
From this Winery
A gem in the Henriot range, this Champagne, lively and subtle, exalts the character of this variety that is so dear to the Henriot family.
Composition of the cuvée:
- 100% Chardonnay, mostly from the terroirs of Mesnil sur Oger, Vertus, Chouilly and Trépail
- 38% of which are reserve wines*
* This estimated data is given for information only and may vary slightly from one year to another.
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While champagne shows the character of a specific harvest, non-vintage brut exemplifies the style of a particular House. Freshness, elegance and balance, all of which are typical of Laurent-Perrier's wines, are found in the Brut L-P year after year.Chardonnay, is the dominant grape variety and its proportion is unusually high for a non-vintage champagne blend, being double the average. The blend is made of wines from more than 55 crus or villages and between 10 and 20% of reserve wines are used. Brut L-P is aged on its lees for approximately three years and only a very light dosage is used to preserve its balance and natural freshness.
The colour is a pale golden hue, with fine and persistent bubbles. The nose is fresh and delicate, showing good complexity with its hints of citrus and white fruit. With its elegant style, Brut L-P has led the way in making champagne the ideal apéritif. Perfectly balanced, with crisp flavours and finesse, it is also an ideal companion for fish, poultry and white meat.
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.