Deep copper color; raspberry, cherry, bright red fruit, toast on the nose; raspberry, strawberry, orange zest, licorice, minerality on the palate.
Brut; elegant, excellent fruit, very fine bubbles, creamy in the mouth. Harmonious, balanced integration of acidity and red fruit. Good length. Significant skin maceration achieves its lovely, dark-for-a-rosé color using saignée method. Saignée rosé wines typically are bolder and darker with increased phenolics and flavor compounds, and so this is textbook example. Made with 100% pinot noir grapes. 12% ABV
Color by extended skin contact for a rosé is not common. In many cases, sparkling rosé makers simply add some red wine to their blanc wine to achieve rosé. This is 100% pinot noir from 10 different crus. No chardonnay or pinot meunier, plus the saignée accounts for the vividness of the fruit attack and the color. There is a hint of tannic pucker by the mid-palate, and a tangy quality throughout. Many entertaining elements in this bottle.
Laurent-Perrier first produced this sparkling in 1968 and virtually established the style of deep-hued, brute sparkling rosé. It claims to be the most recognized rosé Champagne in the world and generally is regarded the benchmark of this style. Skin contact is up to three days on destemmed grapes. The wine is not released until four-plus years of bottle age. The bottle itself is classically distinctive, inspired by the court of French King Henri IV. If you are into wine scores, this consistently scores in the 90s from major wine writers.
André Michel founded the House of Laurent-Perrier in 1812 and took the name Vve Laurent-Perrier when Mathilde Perrier, the widow of Eugène Laurent, combined the two family names to expand the business. Eugénie Hortense Laurent, Mathilde’s daughter, inherited the house in 1925 and sold it to Marie-Louise Lanson de Nonancourt in 1939.
During World War II, Marie-Louise ran the business while her two sons, Maurice and Bernard de Nonancourt joined the French Resistance. Maurice died in a German concentration camp. Bernard survived and began an extensive wine apprenticeship. In 1948 he became chairman and chief executive officer and led the way to create the signature Laurent-Perrier style of freshness, lightness, and elegance with an emphasis on chardonnay grapes and fermentation in stainless steel. Innovations continued, including this in the 1960s with pinot noir.
Today, Laurent-Perrier is sold in more than 160 countries and is the world’s third best-selling Champagne brand behind Moët et Chandon and Veuve Clicquot. It also is one of the few remaining family-owned Champagne houses.
Laurent-Perrier Cuvée Rosé Brut Champagne NV delivers opulent, superb fruit, impressive finesse, significant structure. All you ask for from a world-class Champagne. Drinks like a light red wine, but with entertaining bubbles. With its richness, color, and fruit, this will work as an aperitif, but is better suited for pairing with wide range of food. Pair with grilled salmon; lobster; seafood—tuna, cod, sea bass, shellfish; turkey; beef stew with root vegetables; braised lamb; pork, Parma ham; tureen of rabbit and other gamey meat dishes; mild and soft cheese; red fruit desserts, especially those built around raspberries. Available in a tin presentation case, making for an impressive gift. $85-100
