Laurent-Perrier 'La Cuvee' Brut Champagne
The Wine
Experience the finesse of Laurent-Perrier’s La Cuvée Brut NV, a Champagne defined by elegance and freshness, achieved through an extended ageing process in cellars. This delicate and refined wine opens with floral aromas, hints of brioche, and sweet orchard fruits. On the palate, it’s richly textured yet airy, with inviting flavours that linger in harmony. A subtle layer of talc-like minerality adds sophistication and lifts the fresh, clean finish.
Composed of 50%+ Chardonnay, 30-35% Pinot Noir, and 10-15% Meunier, La Cuvée is enhanced by 15-30% reserve wines sourced from over 100 crus. The predominant Chardonnay brings finesse, while the four-year ageing period deepens its complexity, resulting in an exquisite balance of freshness and buttery richness.
93 Points James Suckling 'The brioche and cooked-apple and cream character really comes through here. Full-bodied and round with fine bubbles. Flavorful and intense. Vivid, bread-dough finish. This is four years on lees. 55% chardonnay and the rest pinot.'
The Details
Variety - Chardonnay
Country - France
Region - Champagne
Extra - Cork
Volume - 750ml
About the Wine Maker 
Founded in 1812, Laurent-Perrier is recognised throughout the world as one of the finest of Champagne Houses. Now more than ever, the Nonancourt family’s values guide the Laurent-Perrier team. An independent spirit has always been the driving force behind the creative winemaking, which has led to a unique and highly successful range of champagnes. They are produced by a team led by Michel Fauconnet, chef de cave, and his predecessor Alain Terrier, who is recognised as one of the greatest winemakers in Champagne.
Only the musts of the cuvée are used, so only 80% of the grape juice is extracted from pressing; A majority Chardonnay, over 50%; Pinot Noir, over 30%; Pinot Meunier, between 10 and 20%; Reserve wines up to 20-30% to ensure perfect consistency in style. The blend of Laurent-Perrier La Cuvée is made from more than 100 crus; The chardonnay content is doubled, dosage (sugar content) is reduced and time on lees is increased giving wine the added complexity and creaminess.
