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Laurent-Perrier has chosen to make vintages very rarely, only selecting the very best years. This makes Laurent-Perrier Vintage a rare and outstanding wine that clearly expresses the specific character of a year albeit in the Laurent-Perrier style.
In opting to blend its Brut champagne with a majority of Chardonnay, the rarest grape variety in the Champagne region, Laurent-Perrier was expressing its difference and asserting the signature 'House' style of freshness, lightness, and elegance.
It was during the 1950s that Laurent-Perrier, a trail-blazer in this respect, decided to install stainless steel tanks for its wines. When the first fermentation is carried out at low temperature, stainless steel tanks help the must to retain its freshness and preserve the complexity of its aromas. The tanks were a major contributor in forging the House style. Pioneering Laurent-Perrier Brut became a genuine champagne for the aperitif.
50% Chardonnay (a particularly high proportion), 35% Pinot Noir, 15% Pinot Meunier.
Over 55 crus, rated an average 94% are used to make it. Up to 20% of set-aside wine is also sometimes included to guarantee the quality and regularity of the Laurent-Perrier style.
Laurent-Perrier selects the grapes used to make its Brut with special care. They are harvested manually and only the best of the press-juices are selected.
Vinification & ageing
Laurent-Perrier Brut is the leading ambassador of House know-how. The quality of the blend ensures the purity and finesse of Laurent-Perrier Brut. The high proportion of Chardonnay in the blend gives the wine an ethereal, extreme freshness. The characteristic stamp of the white grape combines perfectly with the flavourful fruit of the two pinot cépages.
Ideal cellar-ageing time. The 75cl bottle of Laurent-Perrier Brut is cellar-aged for a minimum three years, whereas by law, only 18 months is required. Magnums are aged 4-5 years. This ageing process naturally gives the wine balance and freshness, after which it is topped up with a small amount of dosage. Before they are shipped, the bottles are rested for several months longer.
The perfect champagne for the aperitif and starters.
Fresh, pure, elegant, Laurent-Perrier Brut was instrumental in converting the world to champagne as an aperitif.
The citrus and stone fruit notes of bush peaches, together with its own remarkable balance sustained by a subtle bead, mean it can pair with the most delicate foods: fish and seafood such as a clam chowder, and dishes made using white meat or poultry, such as a rabbit terrine, or poule au pot.
It should be served between 8°C and 10°C, in tulip glasses rather than flutes, to savour the full benefit of the sense experience it offers.
Severe winter temperatures and spring frosts did great damage, leaving many in the region unhopeful of a good year. The destruction was excessive especially in the northern Montagne de Reims, in the hillside vineyards west of Reims and in the Aube. The early summer weather did not raise the hopes, but finally fine September weather came to the rescue and yields ended up being better than feared (albeit tiny, 6,827 kg/ha) when picking commenced on September 30th. Champagnes from 1985 are typically beautifully balanced and intense with great length and character that is still improving today. Dom Pérignon, Charles Heidsieck Champagne Charlie and Blanc des Millénaires, Krug Vintage and Perrier-Jouët Belle Époque excelled, to name a few.