Description & elaboration
The Millésime 2018 cuvée from Laurent-Perrier is a champagne blending 52% Chardonnay and 48% Pinot Noir, sourced exclusively from nine Grand Cru-classified villages. It is a champagne of fresh citrus notes — vineyard peach — white flowers, with a beautiful chalky freshness. On the palate, the texture is straight and finely chiselled, ideal for pairing with seafood. Crafted by the House founded in 1812, this Millésime 2018 is a rare edition: only thirty-two vintages have been produced since the 1950s.
Laurent-Perrier releases its vintage champagnes only in years deemed climatically exceptional. This 2018 edition is the thirty-second since the 1950s — a rate of selection that reflects the House's uncompromising standards in the face of Champagne's unpredictable climate.
The Terroir
The blend draws on nine communes rated 100% on the cru scale. The Pinot Noir comes from five villages of the Montagne de Reims and the Grande Vallée de la Marne: Ambonnay, Aÿ, Louvois, Tours-sur-Marne and Verzy. These communes rest on clay-limestone soils that give the black grape its structure and depth.
The Chardonnay is rooted in Avize, Chouilly, Cramant and Le Mesnil-sur-Oger, four east-facing villages of the Côte des Blancs. Their near-surface chalk subsoils demand deep root systems, lending the wine its characteristic mineral tension. Viticulture follows a set of practices respectful of the Champagne environment.
The vinification
Michel Fauconnet oversees the rigorous selection of musts for this edition. Fermentations take place in thermo-regulated stainless steel tanks, maintained at 18 °C throughout the process. Malolactic fermentation (the conversion of malic acid into the softer lactic acid) then rounds out the initial acidity of the base wines.
The wine then rests 60 months on its lees in the House's cellars. This extended maturation develops tertiary aromas of brioche and toasted bread before the final disgorgement. The dosage is set at 8 g/L, placing this champagne in the Brut category.
The 2018 vintage
The 2018 growing season began with abundant winter rainfall followed by a wet spring. Budburst got underway from mid-April, with flowering occurring in the first week of June. Summer temperatures significantly exceeded the ten-year averages in July, encouraging an early and concentrated ripening.
The manual harvest began at the end of August under clear skies. Dry conditions limited the development of disease on the foliage, and the harvested berries showed a phenolic maturity well suited to long bottle ageing. This natural concentration provides the substance needed for a great wine built to last.
Tasting notes
Appearance
The colour reveals a luminous white-gold hue. Coppery highlights reflect the proportion of Pinot Noir in the blend. The glass comes alive with a persistent stream of fine, regular bubbles.
Nose
The first nose releases an expressive, airy floral bouquet. With aeration, delicate aromas of vineyard peach and ripe citrus emerge, followed by nuances of hawthorn and orchard fruits. The whole gently evolves towards subtle hints of sweet almond.
Palate
The attack is straight, frank and finely chiselled. The mid-palate unfolds with indulgent notes of candied clementine. The silky texture envelops the palate while retaining a zesty freshness. The finish lingers elegantly on saline, chalky sensations.
Food pairing suggestions
- Thin slices of cuttlefish
- Aged oysters
- Iodine-rich canapés
- Scallops in a light broth
- Supreme of chicken
- Roasted white fish
- Comté soufflé
- Mirabelle plum tart
- Citrus shortbread
The Plus de Bulles expert's opinion
Why I love it
What moves me about this cuvée is its precise and flavourful palate. I adored the combination of fresh pink grapefruit and silky notes of flower honey.
My recommendation
Serve it at 9–11 °C in a wine glass. It is the perfect match with oysters topped with seaweed butter.
Advice
How to store this champagne?
Plus de Bulles ships this bottle (75 cl) in reinforced packaging specially designed for transporting champagne. Upon receipt, we recommend storing the bottle on its side, away from light — ideally in a cellar, or at the very least in a cool, not too dry location with a relatively stable temperature.
Ageing potential
The acidic structure of this vintage allows for 15 to 25 years of cellaring. The Laurent-Perrier Millésime 2018 will evolve through several phases over the coming decades.
- Until 2028: the initial tension dominates, carried by aromas of fresh white fruits.
- From 2029: over the years, notes of buttery pastry and ripe fruits will assert themselves.
- Around 2038: time will have worked its magic, developing tertiary markers of acacia honey and gentle spice.
Serving suggestions
Enjoy this wine at a temperature of around 10 °C. A tulip-shaped glass concentrates the effervescence and the delicate fruit aromas. Avoid overly narrow flutes, which restrict the oxygenation of the wine. A gradual chilling in an ice bucket with ice and water is recommended.
A note about this cuvée
Laurent-Perrier bases its decision to release a vintage on strict oenological criteria. Only 32 editions have seen the light of day since the mid-twentieth century. The shield-shaped bottle underscores this historic edition through its generous curves. This selective approach evokes the rarity of a great vintage rosé champagne.
The House draws on a long-established Grand Cru parcel selection and releases its vintages only in years deemed truly exceptional. The 2018 harvest fully meets these exacting standards. The care taken in the blending process is reminiscent of the House's flagship vintage rosé.
Through its vinification and aromatic profile, this cuvée is not unlike a great vintage rosé champagne.
