Laurent-Perrier
Brut Vintage
Sparkling Wine from Champagne, France
Bottle size:
750 ml
Shipping: R110 nationwide
Delivery is within 1–2 business days to main centres and 3–4 business days to outlying areas.
Laurent-Perrier
Established in 1812 Champagne Laurent-Perrier has a long tradition of innovation in Champagne and can be credited with many of the ideas that have defined Champagne production since the mid 20th century. Laurent-Perrier was among the first to introduce stainless steel fermentation tanks to the region in the 1950s resurrected the non-dosage Champagne category with the introduction of Ultra Brut in 1981 and sparked the revival of non-vintage rosé Champagne in 1968 despite the opinion of other producers that non-vintage rosés were not to be taken seriously. Today Laurent Perrier's iconic Cuvée Rosé remains the benchmark for non-vintage rosé champagne. Laurent-Perrier has become one of the international leaders in Champagne based entirely on the quality of the wines and core values as a company. Laurent-Perrier is still a family-controlled business and makes nothing other than champagne. The house prides itself on quality and consistency attributable to having only 3 chefs de caves since 1949. Laurent-Perrier's house style emphasizes freshness elegance and finesse across its entire range of champagnes. None of the wines are aged in oak and Laurent-Perrier makes fewer single-vintage wines than many other houses. The art of blending - not just of grapes but of years as well - is fundamental to champagne. At Laurent-Perrier even our prestige cuvée Grand Siècle is never a single vintage wine but always a blend of three complementary vintage years essentially creating the perfect year.
Description
This Champagne shows a white‑gold colour with very fine, persistent bubbles. On the nose it offers complexity: beeswax, candied lemon, honeysuckle and hawthorn, followed by gourmet notes of toasted bread and orange. On the palate there is a lively, energetic attack that yields to a creamy, elegant texture. Flavours of candied lemon and honeysuckle dominate, balanced by good freshness, subtle toast, and delicate minerality. The finish is deep, satisfying, with both citrus grip and a refined buttery/toasty edge.
Food Pairing
Pairs beautifully with shellfish (e.g. scallops in champagne sauce), delicate seafood (sea bass, lobster), poultry dishes with citrus or cream sauces, light veal, and perhaps mild cheeses. Works well as an aperitif too.
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