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Laurent-Perrier Brut Millésimé is composed of roughly equal parts of chardonnay and pinot noir - though the exact amounts vary depending on the characteristics of each vintage - and has considerable cellaring capacity.
The Brut Millésimé is made exclusively from wines from the very best crus or villages. Historically, most of these crus have formed the basis of Laurent-Perrier's champagnes. The most prestigious among them are: Mesnil-sur-Oger, Oger, Avize, Cramant, Chouilly, Ambonnay, Bouzy, Tours-sur-Marne and Louvois. Ageing in our cellars lasts for at least six years, and very light dosage is used to allow the wine to reveal its true nature.
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Aspect
A golden-yellow hue with greenish tinges typical of the chardonnay grape. Fine and persistent bubbles.
Aroma
Very elegant, blending ripe fruit aromas, such as pink grapefruit and yellow peach, with hints of chocolate and crème brûlée.
Taste
The entry is pleasantly firm, with whiffs of vanilla. It opens to yellow fruit flavours and has a lingering, crisp finish that shows citrus-fruit flavours.
A fine wine, full of character.
To be served between 9°C and 11°C.
It is a perfect match for sea-food and fish in white sauce. Its fine, lingering flavours also give it the capacity to accompany poultry and white meat. A typical Champagne potée (stew) could also be tried.
Grape Varieties*
Chardonnay 45 %, Pinot Noir 55 %.
Crus*
The most prestigious growths of the Montagne de Reims : Ambonnay, Bouzy, Tours-sur-Marne, Verzenay, and of the Côte des Blancs : Mesnil and Cramant.
Wine Making and Ageing
Only the cuvée (the best juice) is used from these growths. The wine is bottle-aged for a minimum of seven years.
* Exact proportions may vary slightly from one cuvée to another. They are shown here as a guideline.
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