2008 - Laurent Perrier Brut Millésimé
19A8LAUR6PK _ 2008 - Laurent Perrier Brut Millésimé - 6x75cl
Colour
Champagne_Sparkling
Producer
Laurent-Perrier
Region
Champagne
Grape
Chardonnay / Pinot Noir
Drinking
2018 - 2025
Case size
6x75cl

2008 LAURENT PERRIER BRUT MILLÉSIMÉ - 6x75cl

Colour
Champagne Sparkling
Producer
Laurent-Perrier
Region
Champagne
Grape
Chardonnay / Pinot Noir
Drinking
2018 - 2025
Case size
6x75cl

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Pricing

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Tasting Notes

  • GDH

    Goedhuis, June 2019

    The Laurent Perrier 2008 has a beautiful bright purity on the nose, and is fragrant with orange blossom, orange pulp, chalk, crushed oyster shell and a touch of honeycomb. The mousse is creamy, refined and incredibly smooth, while the palate is very bright and mineral, showing that same salinity on the nose. The layers flow through to a long, clean, finish with persistent freshness and acidity. Gorgeous now but has the potential to age further.

  • WA

    Wine Advocate, June 2019,
    Score: 93

    The 2008 Brut Millésimé opens in the glass with lovely aromas of lemon oil, green apple, warm biscuits, iodine and mandarin. On the palate, the wine is medium to full-bodied, deep and seamless, with an elegantly layered core, a fine, pinpoint mousse and racy balancing acids, concluding with a long and incipiently biscuity finish. This is a classy vintage Champagne that will develop beautiful complexity in the cellar. 2018 – 2035.

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Producer

Laurent-Perrier

Founded in 1812, Laurent Perrier has been avant- garde in creating unique and elegant Champagnes for nearly 200 years making it one of the world's most esteemed Champagne brands, and also thelargest family owned brand.

Region

Champagne

Champagne, the world's greatest sparkling wine, needs little introduction - with imitations produced in virtually every country capable of growing grapes, including such unlikely candidates as India and China. The Champagne region, to the north of Paris, has the most northerly vineyards in France, with vines grown on slopes with a southerly exposure to maximise sunlight. The soil is chalky, providing an excellent balance of drainage and water retention. The key to the wine is in the cellar - the bubbles result from a second fermentation in the bottle and the rich toasty flavours in great Champagne come from extended bottle ageing on the yeasty lees. Until the eighteenth century, the wines produced in the Champagne area were light acidic white wines, with no hint of sparkle. However glass and closure technology developed at that time and it was not long before Dom Perignon, a Benedictine monk at the Abbey of Hautvilliers, started experimenting with blends and produced the first recognisable champagne. In a world accustomed to still wines, the advent of champagne was almost a flop. It was saved when it became fashionable at the French court as a result of Louis XV's mistress Madame de Pompadour commenting "Champagne isthe only wine that lets a woman remain beautiful after she has drunk it." And the rest is history, with famous (or infamous) champagne lovers including Casanova, Dumas, Wagner, Winston Churchill, James Bond and Coco Chanel.