Tasting Notes
This iconic ros is made by drawing juice from black grapes in the vat, instead of blending wines. This gives it the expressive bouquet & delicious raspberry & wild cherry flavours that have made it a benchmark ros champagne.
History
Champagne Laurent-Perrier was founded in 1812 but the story is really one of modern renaissance. In 1939 the House was sold to the de Nonancourt family & Madame de Nonancourt passed control of the House to her son Bernard in 1948. Bernard had a modern vision of a champagne style that could be enjoyed any time with a cleaner palate. He brought innovation & a pioneering spirit to the House, so the Laurent-Perrier style of elegance & freshness was born. His legacy lives on today through his daughters.
Regional Information
Champagne terroir covers a roughly 34,000 ha of vineyards, each one bringing together a combination of climate, soil & terrain. The production zone AOC was defined & delimited by a law passed in 1927. The terroir has two major features: northerly latitude & dual climate. The subsoil is mainly limestone with the addition of chalk & marl. This subsoil has good drainage & also adds that mineral taste to certain Champagnes. The moderately steep terrain offers perfect exposure to sunlight with added drainage.
Vinification Details
Cuve Ros is 100% Pinot Noir blended from ten Grands Crus from both the north and south Montagne de Reims, notably Ambonnay, Bouzy, Louvois and Tours-sur-Marne. The grapes are de-stemmed before a brief maceration lasting between two and three days, depending on the nature of the harvest. It is this unique process that creates the wine's signature ros colour and enables the Pinot Noir to express its full aromatic richness. The wine is then cellar-aged for a minimum of five years.
Producer
Champagne Laurent-Perrier
