Brut Vintage

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.

The 2015 growing year was marked by extreme and contrasting weather: a mild, rainy winter; a spring with cold periods; a summer that was very hot with storms; and a cool, dry September that allowed gradual, optimal ripening of the grapes. The grapes for this vintage come from Grands Crus in the Côte des Blancs (for Chardonnay) and from the Montagne de Reims (for Pinot Noir) including crus such as Chouilly, Oger, Cramant, Oiry, and Verzenay, Ambonnay, Tours‑sur‑Marne.

Ageing is entirely in bottle on lees for a minimum of seven years. Post‑disgorgement, the wine develops its creaminess, toast, and complexity. There is no oak ageing reported. Sources: The Champagne Company, Laurent‑Perrier site.

The wine is made from a 50‑50 blend of Chardonnay and Pinot Noir. It is vinified using Laurent‑Perrier’s usual house méthode champenoise. It is aged on the lees in bottle for at least seven years before disgorgement. Disgorgement for some lots occurred in November 2021. Dosage is reported around 7 g/L. Sources: The Champagne Company, Millesima, Decanter listing, worldtopwines.

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.