Originally founded in 1812, the name Champagne Laurent-Perrier was not conceived until 1964. It was Bernard de Nonancourt who initiated Laurent-Perrier's rise to world fame. One of Champagne's most important figures in the 20th century, he officially took over in 1948 after a three-year apprenticeship at the Houses of Delamotte and Lanson.
In his 62-year tenure, production grew from 80,000 bottles annually to over eight million. Under de Nonancourt, Laurent-Perrier were the first House to use stainless-steel vats and the first House to create both a zero dosage champagne (Ultra Brut) and a multi-vintage prestige cuvée (Grand Siècle).
Laurent-Perrier is now managed by his two daughters, Alexandra and Stéphanie alongside Cellar Master Michel Fauconnet and has become one of the region's largest producers, they are perhaps best known for Cuvée Rosé, the most recognised rosé champagne on the planet.
Laurent-Perrier choose to make vintages very rarely, only selecting the very best years. This makes their Brut Millésimé a rare and outstanding champagne that clearly expresses the specific character of each vintage in the Laurent-Perrier style.
It is bottled and aged in Laurent-Perrier's cellars for almost eight years before being disgorged prior to release.
Located in the picturesque village of Tours-sur-Marnes, the Laurent-Perrier House has its own high-quality vineyards, supplemented by long-term contracts with winegrowers in the best terroirs of the Montagne de Reims, the Vallée de la Marne and the Côte des Blancs.
The Wine
The Laurent-Perrier Champagne House distinctive feature is that they only produce a vintage champagne every other year, when the rest of the Champagne region produce vintages more than three years out of four, on average.
From an exceptional year, this Laurent-Perrier Brut Millésimé 2012 is made exclusively from Chardonnay grapes stemming from the Côte des Blancs and Pinot Noir from the Montagne de Reims.
The Vintage 2012 pairs well with seafood and noble fish as well as with poultry or veal. This wine sublimates hard pressed cheeses such as a young Comté or a Beaufort.
