Laurent-Perrier

Brut Millésimé 2018 | Bottle 75cl - Box

Description

Description & elaboration

The Brut Millésimé 2018 cuvée from Laurent-Perrier is a champagne sourced from nine Grand Cru-classified villages on the Montagne de Reims and the Côte des Blancs. It is a champagne with notes of fresh grapefruit, vineyard peach and mirabelle plum, followed by a hint of sweet almond. On the palate, the texture is lively and taut, with a chalky finish carrying saline accents that pairs equally well as an aperitif or with seafood dishes.

Delivered in its gift box, this 2018 vintage (75cl) marks a historic milestone. It represents the thirty-second vintage produced by the house since its founding. This elegant case makes a wonderful gift for a celebration or anniversary.

The Terroir

The blend draws on nine Grand Cru-classified villages within the Champagne appellation. The Pinot Noir comes from five chalky terroirs on the Montagne de Reims: Ambonnay, Aÿ, Louvois, Tours-sur-Marne and Verzy. The Chardonnay comes from the Côte des Blancs, from the villages of Avize, Chouilly, Cramant and Le Mesnil-sur-Oger.

These limestone soils compel the vines to root deeply, imparting a perceptible salinity to the wine. The vineyard holds the Haute Valeur Environnementale and Viticulture Durable certifications in Champagne.

The winemaking

Cellar Master Olivier Vigneron oversees this elaboration. The Laurent-Perrier Millésime 2018 is a blend of 52% Chardonnay and 48% Pinot Noir. Fermentation takes place in temperature-controlled stainless steel tanks, preserving the purity of the fruit. Malolactic fermentation (a process that converts sharp acidity into roundness) is carried out systematically.

It softens the natural acidity of the grapes, lending the cuvée great elegance. The bottling stage triggers the prise de mousse (second fermentation in the bottle that creates the bubbles), and ageing on laths encourages the development of aromas through prolonged contact with the lees.

The dosage stands at 8 g/L at disgorgement, classifying the bottle as Brut.

The 2018 vintage

The year 2018 opened with a mild winter and a rainy spring. These conditions triggered early budburst, observed as early as mid-April, and full flowering by the first week of June.

The summer, particularly warm and dry, accelerated the vegetative cycle of the vines. Harvest began during the last ten days of August, and the absence of rainfall limited the appearance of botrytis on the grapes.

The extracted must displayed a balance well suited to ageing.

Tasting notes

• Appearance

  The colour is a pale gold with lemony highlights. Fine bubbles rise with great regularity, forming a continuous ring around the edge of the glass.

• Nose

  The nose opens with aromas of fresh grapefruit. Aeration reveals juicy vineyard peach, followed by mirabelle plum. A hint of sweet almond rounds off this fruit-forward first impression.

• Palate

  The attack is lively and clean. The mid-palate quickly moves towards candied clementine, before a rich, indulgent note of honey takes hold. The chalky finish extends the tasting experience with a lingering saline persistence.

Food pairing suggestions

Aperitif bites

• Cuttlefish strips
• Cheese soufflé
• Oysters with nori

Main courses

• Scallops in a light broth
• Supreme of chicken
• Poached turbot

Cheese and Desserts

• Aged Chaource
• Mirabelle plum tart
• Fruity 18-month Comté

The Plus de Bulles expert's opinion

Also worth discovering: another interpretation of a great vintage champagne.

Advice

How to store this champagne?

Plus de Bulles ships this bottle (75cl) in reinforced packaging specially designed for transporting champagne. The original gift box protects the wine from light and prevents premature ageing. After 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 place with a relatively stable temperature.

Ageing potential

The Laurent-Perrier Millésime 2018 cuvée has a ageing potential of fifteen years. Time will work its magic on the aromatic profile, progressively enriching every dimension.

• Up to 2028: the cuvée retains a tension centred on citrus zest and chalky minerality.
• From 2029: the wine develops tertiary aromas of undergrowth, mushroom and blonde tobacco.
• Around 2033: extended maturation brings notes of candied fruit, beeswax and warm spice.

Serving advice

Chill the bottle in an ice bucket and serve between 9 and 11°C. A tulip glass concentrates the autolytic aromas (developed through contact with the lees) at its centre. Five minutes of aeration allows the terroir expression to fully open up.