Cuvée Rosé Brut, Champagne Laurent-Perrier NV
Bacchus Magazine 94; Wine Enthusiast 94; Falstaff 93; Owen Bargreen 93; Gault & Millau 92; Guia Penin 92; Silver, International Wine Challenge 2017
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Why this wine
Most rosé Champagne takes its colour from a little red wine added at blending. Laurent-Perrier has instead macerated Pinot Noir on its skins since 1968, a method rare in the region, and the fruit here tastes of the grape rather than of an addition. Five years minimum on the lees give it weight without costing it freshness.
At a glance
- Grape
- Pinot Noir
- Region
- Champagne, France
- Alcohol
- 12.00%
- Body
- Medium
- Acidity
- High
- Sweetness
- Dry
- Drink
- Drink now (1-3 yrs)
- Pairs with
- Seafood, Poultry & Pork, Cheese
How it tastes
Pale salmon-pink with a fine, persistent mousse, and red berry fruit drawn straight off the skins rather than from a dash of red wine. Light on its feet and supple, with bright acidity, no real tannin and a long, clean finish. Pinot Noir 100%.
The producer
Laurent-Perrier was founded at Tours-sur-Marne in 1812 and took its present name in 1887, when Mathilde Emilie Perrier added her surname to that of her late husband, Eugène Laurent. The house passed to Marie-Louise de Nonancourt in 1939 and grew under her son Bernard, who at the end of the 1970s made it one of the few Champagne houses to build its style on stainless steel vats, chosen for freshness and purity. Fruit for this cuvée comes from ten crus, among them Ambonnay, Bouzy, Louvois and Tours-sur-Marne, on the shallow chalk and limestone soils that mark out the region. Since 1968 the house has practised a maceration rare in Champagne: the grapes are sorted and destemmed, then vatted for 48 to 72 hours to draw out colour and aroma, before a minimum of five years' maturation and hand disgorgement. In 1998 Laurent-Perrier was awarded the Royal Warrant of HRH The Prince of Wales for its environmental responsibility.
Food and drinking
Serve at 8–10°C. It suits dressed crab, charcuterie, roast duck or a bowl of summer berries. Drink now and over the next two to three years; no decanting needed.