The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
A LIVELY AND FRUITY VARIATION IN THE PUREST PERRIER-JOUËT STYLE A perfect introduction to the floral, stylish and diamond-cut style of the House of Perrier-Jouët.
Perrier-Jouët Grand Brut champagne epitomises the heritage of Maison Perrier-Jouët. Perpetuating the House’s tradition of brut champagnes. It is a harmonious cuvée in which the luminous notes of Chardonnay are perfectly complemented by Champagne’s two red grape varieties, Pinot Noir and Pinot Meunier.
The ancestry of Perrier-Jouët Grand Brut can be traced back to 1846, when – in response to the preference of British connoisseurs for a drier taste – Maison Perrier-Jouët launched its historic Cuvée K, the world’s first lightly dosed champagne in the style today known as “brut”. According to the House cellar books, Cuvée K was dosed at a sugar level of less than 5% – daringly little for an era when champagnes regularly contained up to 40%. Maison Perrier-Jouët became renowned for its brut champagnes, which it was able to produce owing to the fact that its high-quality grapes required very little added sugar – a philosophy maintained to this day.
Perrier-Jouët Grand Brut is the heir to this tradition, and the initiator of the famed Perrier-Jouët style. Cellar Master Hervé Deschamps selects the finest wines from around 50 different crus, expertly blending each cru, as well as a percentage of reserve wines, to replicate the style and quality of the cuvée year after year. The crus are selected in function of the House’s signature Chardonnay grape, whose elegance is enhanced in the final, complex blend by the structure of Pinot Noir, predominantly sourced from the north of the Montagne de Reims, and the fullness and harmony of Pinot Meunier from the Vallée de la Marne.
1856. Perrier-Jouët Grand Brut, the first Brut champagne was created by Perrier-Jouët, in a search for perfection and quality.
In his desire to keep his English clients satisfied, the then Cellar Master decided to significantly reduce the amount of sugar in his cuvées and thus unveil the finesse of his compositions. And so was born the first Brut champagne, the world's most frequently tasted champagne. Perrier-Jouët Grand Brut is a direct heir of this tradition.
Today, Hervé Deschamps, the House's 7th Cellar Master, pursues this same quest for excellence and has made it his personal mission to uphold the heritage, recreating the Perrier-Jouët style with each cuvée, a balance of charm and elegance. In the tradition of creative craftsmanship that is the hallmark of the House, the Cellar Master composes each wine in its entirety separately, following his sudden intuitions, making each cuvée a unique work of art.
For the first Perrier-Jouët Grand Brut, the composition is 40% based on the vinosity and the structure of the pinot noir from the grands crus and premiers crus of the Mailly, Verzy, Aÿ and Rilly-la Montagne terroirs. Noble and subtle, these pinot noirs bring out the fruitiness of the charming and generous meuniers of the Dizy, Damery, Venteuil or Vincelles and Vinay terroirs (40% of the composition).
Finally the chardonnays of the grand crus of Cramant, Avize, Le Mesnil and Chouilly, which make up 20% of the composition, lend an added touch of freshness and minerality. To attain the perfection demanded by Perrier-Jouët the bottles are kept for three years in the House's chalk cellars, located under the Avenue de Champagne, the historic heart of the label of origin.
Dosage: 10g/l - 12 to 14% of the reserve wines (wines from two or three previous years).
This sunny and hot drought year with record heat levels across Europe led to a very early harvest, which began on September 1st. Large yields (averaging 10,359 kg/ha) of super ripe fruit produced rich and powerful champagnes, although relatively low in acidity (averaging 7.2 g/l). The acidity levels made some winemakers doubt the wines' longevity but this has since been proven wrong by a multitude of majestic 1976 Champagnes defying time. The style is unashamedly ripe, big and even fatty with plush fruitiness. By no means ‘classic' in style but nevertheless great and a forefather to the warm vintages we are experiencing now. Bollinger R.D. 1976 from magnum for example, is something to behold. Other magnificent cuvées include Philipponnat Clos des Goisses, Dom Pérignon Brut and P3, Perrier-Jouët Belle Époque, Piper-Heidsieck Rare and Taittinger Comtes de Champagne.