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Viinin Kuvailu
The Story
Lanson Gold Label Brut Vintage marks more than a century of great Lanson vintages since the first was made over a hundred years ago. Produced only from Pinot Noir and Chardonnay Grands Crus, each bottle is aged for at least five years to develop the aromas and flavours that typify the chosen year – and the unique house style. Powerful, complex and harmonious. Ideal with white meat and fish dishes.
Grape Variety:
53% Pinot Noir, 47% Chardonnay
Crus:
Pinot Noir Grand Cru : Verzenay, Verzy, Bouzy, Aÿ
Chardonnay Grand Cru: Avize, Cramant, Chouilly, Oger and Le Mesnil-sur-Oger
One of the oldest champagne house, Lanson was founded in 1760 by Francois Delamotte, a magistrate from the Reims. The values and expertise that created the unique and enduring style of Champagne Lanson have been handed down from generation to generation. Since 1760, this has been the guiding philosophy of the successive generations that have promoted Lanson throughout the world.
Centuries in the dedicated pursuit of perfection have established the House of Lanson as one of the premier champagne makers. Today, the marriage of a contemporary dynamism with age-old tradition brings pleasure to millions the world over.
Champagne Lanson is one of the few houses in the Champagne region that chooses not to use malolactic fermentation. This decision guarantees the freshness and optimal development of the wines' flavours, allowing vintages to mature fully and evolve their complete array of aromas.
1904, 1928, 1955, 1971, 1990, 1995 or 1996, are among the most illustrious vintages that have distinguished Lanson as a great Champagne House reputed particularly for its Vintage champagnes.
Vuosikerta 1990
Three excellent vintages in Champagne were 1988, 1989 and 1990. Initially, many considered 1990 the finest of the trio, but that mantle has since passed to 1988. Some of the 1990 champagnes have evolved more quickly than anticipated, and there can be variation among bottles and producers. Winter and early spring saw warm weather that resulted in an early bud-break, making vines susceptible to the spring frost which duly arrived in April. This led to some uneven ripening and differing levels of maturity owing to the second generation of grapes that appeared after the frost damage and thus ripened later. The summer was generally dry and warm, which produced big, powerful, concentrated and full-flavoured wines.