This 2006 vintage champagne is a truly wonderful wine from a global icon: Laurent Perrier. An equal 50/50 split between Chardonnay and Pinot Noir it strikes an ideal balance between freshness and intensity. Boasting elegant aromas of ripe white peach, light citrus, fresh pineapple and almonds. On the palate it has a lovely rounded texture and beautiful balance, and the white peach flavour is accompanied by hints of Mirabelle plum and brioche before a delicate finish completes a superb experience.
3 Point Summary
Aromas and flavours of white peach and brioche, rounded texture and beautiful balance.
Did you know..?
Laurent-Perrier Champagne House rarely declares vintage champagnes –only ever doing so for years in which grape quality is truly exceptional. A clear indication of this wine’s quality.
93/100 – Gilbert & Gaillard 2016. 92/100 – Wine & Spirit Magazine 2016
Seabass and fresh vegetables
Serve at Temp
9 - 11 *C / 46 - 47 *F
CHAMPAGNE BLEND - Champagne Blend refers to one of the world's most distinctive wine styles – the sparkling wines made from Pinot Noir, Chardonnay and Pinot-Meunier that are most famously associated with the Champagne region of northern France. The term, however, has come to evoke wines made in the “methode-traditionnelle” around the world. In the blend Pinot Noir adds structure and brings a certain berry-fruit nose to the blend, while the Chardonnay fleshes this out and sets the wine up for aging, particularly when the base wine is aged in oak.
LAURENT-PERRIER was founded in 1812 by André Michel but it was his cellar master Eugene Laurent, who ran it with his wife, Mathilde Emilie Perrier. After Eugene's death in 1887, Mathilde combined the 2 names and Laurent-Perrier was born. Ever since, the House has been avant-garde in creating unique and elegant Champagnes making it one of the world's most esteemed Champagne brands, and also the largest family-owned brand in the market.
CHAMPAGNE is located in northern France and is the name given to the world’s most famous sparkling wine. Lower temperatures than any other French region means pinot-noir, pinot-meunier and chardonnay are the primary grapes grown and these have become the foundation for sparkling wine recipes around the world. The production process employed for champagne ivolves a second fermentation is started in the bottle by the addition of yeast and sugars. This stage generates the fine bubbles and sparkle synonymous with Champagne.