NV Laurent-Perrier Cuvee Rosé

Laurent-Perrier

Cuvee Rosé

Sparkling Rosé from Champagne, France

D
95
WE
94
WS
93
R1,649

Bottle size:

750 ml

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Fulfilled by
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DBN: 9
A fine bead and an elegant color. The color evolves gently from a pretty raspberry tint to a hint of salmon. In this color range, the brightest is a pink with subtle shades of melon and raspberry. It owes it quaint name Cuisse de nymphe emue (hot pink, in English), to a rose bush. The bead is so fine that it seems to dance in the glass and then on the palate. Nose: Subtle, forthright, and very fresh on the nose. Laurent-Perrier Cuvee Rose suggests a basketful of small berry fruits: strawberries, raspberries, blackcurrants, blackberries, redcurrants, and morello and black cherries. The overwhelming sensation is one of freshness. Palate: Fruit dominates the palate. Cuvee Rose is a lively, well-rounded wine which combines structure and freshness. The forthright, slightly sharp attack is like breathing the heady aromas of a freshly-picked basket of berry fruits – a symphony of aromas with a gently-rounded, tender finish.
Raspberries
Strawberries
Morello Cherries
Redcurrant

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

A fine bead and an elegant color. The color evolves gently from a pretty raspberry tint to a hint of salmon. In this color range, the brightest is a pink with subtle shades of melon and raspberry. It owes it quaint name Cuisse de nymphe emue (hot pink, in English), to a rose bush. The bead is so fine that it seems to dance in the glass and then on the palate. Nose: Subtle, forthright, and very fresh on the nose. Laurent-Perrier Cuvee Rose suggests a basketful of small berry fruits: strawberries, raspberries, blackcurrants, blackberries, redcurrants, and morello and black cherries. The overwhelming sensation is one of freshness. Palate: Fruit dominates the palate. Cuvee Rose is a lively, well-rounded wine which combines structure and freshness. The forthright, slightly sharp attack is like breathing the heady aromas of a freshly-picked basket of berry fruits – a symphony of aromas with a gently-rounded, tender finish.

Raspberries
Raspberries
Strawberries
Strawberries
Morello Cherries
Morello Cherries
Redcurrant
Redcurrant

Food Pairing

Cuvee Rose combines a vinous character with great freshness. It can be savored on its own, and also with many bold food and wine pairings. Tender and ethereal, its bouquet of freshly-picked berry fruits easily surprises, constituting a very pleasant appetizer. Served at a temperature of 8-10°C, it delivers up its rich aromas and pairs with many foods, from starters to dessert. It also goes wonderfully with foie gras canapes topped with red currants, or wafer-thin slivers of finest pata negra ham, and many other dishes, including marinated raw fish and braised guinea fowl. It works perfectly at home too, with soft, creamy cheeses such as Chaource, Mussy-sur-Seine, and Langres, and with desserts such as a berry fruit salad. The more daring marry it with Asian or subcontinent cuisine.

Dessert
Dessert
Soft Cheese
Soft Cheese
Seafood
Seafood
Spicy Food
Spicy Food

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