What it tastes like
Brioche · citrus · fine bubbles
Laurent Perrier Brut Champagne offers freshness, elegance and fine bubbles. Citrus and white fruit notes finish crisp and balanced.
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Brioche · citrus · fine bubbles
Laurent Perrier Brut Champagne offers freshness, elegance and fine bubbles. Citrus and white fruit notes finish crisp and balanced.
In 1889 Mathilde Emilie Perrier, widow of cellar master Eugène Laurent, launched a Champagne she named Grand Vin Sans Sucre. The house had been founded in 1812 at Tours-sur-Marne. In 1939 Marie-Louise de Nonancourt, a widowed mother of four, bought it, and in 1948 her son Bernard took charge at 28, when it sold around 80,000 bottles. He shaped the house style and built exports to more than 160 countries.
La Cuvée is the house's non-vintage Brut. Chardonnay makes up over half of the blend, with 30 to 35 per cent Pinot Noir and 10 to 15 per cent Meunier, taken from more than 100 crus, and 15 to 30 per cent of it is reserve wine. It spends around four years ageing in the cellars.
Pale gold with a persistent, fine mousse, it opens on fresh citrus and white flowers, then vine peach and white fruit. Laurent-Perrier suggests it as an aperitif or with white meat and fish, and the chef Christian Le Squer pairs it with langoustine and warm mayonnaise.
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