Laurent-Perrier

NV, La Cuvee Brut, Champagne Laurent-Perrier

Experience the elegance and finesse of Champagne Laurent-Perrier La Cuvee Brut NV, a perfect gift for any occasion.

EDKA RATING: 90

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Taste Profile

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Description

Refined and fresh‚¬”classic Champagne elegance with bright citrus, white flowers, and subtle brioche complexity.

 

About the Winery: Founded in 1812 in Tours-sur-Marne, Champagne Laurent-Perrier is one of the most renowned Champagne houses, celebrated for its pioneering, Chardonnay-led style. The Houseof philosophy is based on freshness, finesse, and purity, producing wines that are elegant and timeless. Under family ownership since 1949, Laurent-Perrier combines traditional methods with meticulous vineyard sourcing from over 100 Crus. La Cuvee is the purest expression of the house style‚¬”refined, crisp, and perfectly balanced, with a focus on precision and delicacy achieved through extended ageing on the lees.

 

Grape Variety: Approximately 55% Chardonnay, 35% Pinot Noir, 10% Meunier

 

Appearance: Pale golden colour with fine, steady bubbles and luminous clarity.

 

Aroma: Elegant and delicate with aromas of citrus, pear, and white peach, complemented by floral notes of honeysuckle and hints of brioche and almond.

 

Palate: Crisp and balanced with lively acidity and fine texture. Flavours of lemon zest, green apple, and stone fruit are lifted by subtle minerality and creamy autolytic depth, leading to a clean, persistent finish that reflects the precision of the houseof Chardonnay-driven blend.

 

Body: Medium ‚ graceful and poised, offering freshness and finesse.

 

Acidity: High ‚ bright and lively, providing structure and energy to the wineof creamy texture.

 

Cellaring Potential: Drink now for its elegance and vitality or cellar for up to 5 years to develop deeper toasty notes and complexity.

 

Perfect Pairing: Fresh oysters, grilled seabass, sushi, or roast chicken with lemon and herbs.

 

Serving Temperature: 8‚10°C

 

The information on this wine is correct to the best of our knowledge at the time of publication. This information may be subject to change.

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