Scent:
Complex and fresh aroma of red berries, ranging from raspberries, currants and strawberries to black cherries
Taste:
Elegant and sophisticated fragrance and surprisingly fresh rosé champagne. The taste has hints of red berries in the entire flavor spectrum from raspberries, currants and strawberries to black cherries. Well-balanced, fresh structure with soft touches of tannins.
Fits to:
The deep and complex flavor spectrum opens up a wide range of food combinations; everything from sashimi and grilled seafood to well-aged charcuterie and classic ribs, as well as healthy desserts of red berries and fruits. Also goes well with dishes from Indian or South Asian cuisine, with balanced spice heat.
About the manufacturer:
The leading innovator in Champagne.
Champagne Laurent-Perrier was founded as early as 1812, and is today the world’s fifth largest champagne house.
An iconic rosé champagne
Launched in 1968, Cuvée Rose was a very bold and creative initiative by Laurent-Perrier at the time. Cuvée Rose was a forerunner in the form of soaked rosé champagne, and is still today an icon in its category.
100% pinot noir from 10 different crus located in the Montagne de Reims, including from the famous Côte de Bouzy area: Ambonnay, Bouzy, Louvois and Tours-sur-Marne.
“Belongs to the crowd of overlooked and almost forgotten great rosé champagnes. Filled with red berries, orange peel and cream on top, it takes light on saffron risotto with fennel.”
Laurent-Perrier was founded as early as 1812, and has today grown into the world’s fifth largest champagne house. Even today, Champagne Laurent-Perrier is family owned and run by Alexandra Pereyre de Nonancourt and Stéphanie Meneux de Nonancourt.
Development took off when Marie-Louise Lanson de Nonancourt bought Laurent-Perrier in 1939. At that time, 80,000 bottles were produced a year. After the war, in 1948, the son Bernard de Nonancourt took over the operation, and it is thanks to him that today Laurent-Perrier is one of the largest and most respected champagne houses in the world. Today, around 7.5 million bottles are produced, and 45 million bottles are in stock in the cellar. Laurent-Perrier’s style is characterized by skillful assemblage, i.e. the art of mixing different crus, vintages and grape varieties into a whole that surpasses the individual elements. The Chardonnay grape variety plays the main role in all white cuvées and the proportion of chardonnay in their champagnes is significantly higher than in most other champagne houses; this noble grape variety contributes freshness, elegance and crystal clear purity. For Laurent-Perrier’s ground-breaking rosés, however, it is pinot noir that plays the leading role.
Bernard de Nonancourt – also known as “Le Grand Bernard” had a burning interest in the production of champagne. Thanks to Bernard, Laurent-Perrier was one of the first champagne houses to store its wines in steel tanks instead of cement during the 1970s. The use of steel tanks led to greater finesse in the wines and is today standard in Champagne. Bernard got the inspiration to leave the cement tanks from winemaker Alain Terrier in Bordeaux. Terrier then came to work as responsible cellar master at Laurent Perrier for 30 years. In 1983, Michel Fauconnet became assistant cellar master and took over as cellar master in 2004.
Bernard de Nonancourt’s passion and curiosity gave Laurent-Perrier its unique stamp as the leading innovator in Champagne. Several of the cuvées created in Bernard’s time have been pioneers and created completely new product categories in Champagne. In 1959, Grand Siècle was introduced, the first prestige cuvée based on several different vintages. In 1968, new ground was broken with the creation of Cuvée Rosé, which was created by letting pinot noir macerate to give color and character, as opposed to mixing red and white wine. In 1981, he created Ultra Brut, the very first cuvée without added sugar (dosing).
Laurent-Perrier’s wines are produced from vineyards that are all sustainability certified according to Viticulture Durable en Champagne.
