Lanson Gold Label Brut 2002
Vintage Sparkling Wine from Champagne, France
A yellow straw color with glints of gold, a reminder of the Pinot Noir in the blend. Aromas of ripe fruit are enriched with notes of leather, hot stone and flint. Smooth, full and complex; the honey-smooth finish adds to the overall harmony.
Lanson Gold Label 2002 is perfect when served with creamed fish, white meat or a matured Comté cheese.
Wine Enthusiast - "Balanced and delicious, this is rich, full in the mouth, packed with both white and citrus fruits and with secondary flavors of almonds, toast and baked bread. It is poised generously between the fresh and mature, making it very ready to drink now."
Wine Spectator - "A finely meshed Champagne, with a creamy mousse and citrusy acidity framing the flavors of pastry dough, baked cherry, chopped almond and singed orange peel. The lingering finish is richly smoky. Disgorged October 2012. Drink now through 2027."
Vinous / Antonio Galloni - "Light, bright yellow-gold. Aromas of Meyer lemon, pear, chalky minerals and chamomile, with subtle anise and sweet butter nuances in the background. At once fleshy and focused, offering intense candied citrus and orchard fruit flavors and a touch of sweet butter. Finishes spicy and very long, with lingering floral and citrus notes and excellent clarity. This Champagne is approachable now but I'll bet that it will be even better in three to five years. Lanson's wines age extremely well, by the way."
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The Lanson Style is comprised of character traits that can be found in Lanson Champagnes year after year, making them uniquely expressive.
The result of a longstanding tradition, Lanson Champagnes owe their superior quality to a past filled with rituals and a spirit that have been preserved over the years. They embody the ideas, ambitions and character of a great House, and their style is truly unique in the Champagne region.
Today, thanks to specific, fine-tuned know-how, elegant, fresh and powerful wines embody the quintessential Lanson Style. View all Lanson Wines
About ChampagneView a map of Champagne wineries Champagne is both a region and a method. The wines come from the northernmost vineyards in France and the name conjures an image like no other can. An 18th Century Benedictine monk named Dom Perignon is said to be the first to blend both varietals and vintages, making good wines not only great, but also special and unique to their winemaker. Today, nearly 75% of Champagne produced is non-vintage and made up by a blend of several years' harvests.
All Champagnes must be made by a strictly controlled process called "Méthode Champenoise." The grapes are pressed and fermented for the first time. The blending phase follows and the wine is bottled and temporarily capped. Then comes the second fermentation, a blend of sugar and yeast is added and, this time, the carbon dioxide is kept inside the bottle. This process leaves a great deal of sediment that is extracted through a process of "racking" or "riddling." The bottles are progressively turned upside down until all the sediment is collected in the neck. The necks are then frozen and the sediment is "disgorged." After this phase, the winemaker may decide to add sugar to sweeten the wine. Finally the wine is corked. Some wines move through this process in a couple of months, while others are aged after the riddling phase to build greater complexity and depth.
Champagnes range from dry, "Brut," to slightly sweet, "Demi-Sec." Pinot Noir and Chardonnay grapes are used in Champagne blends, but "Blancs de Noirs" is made entirely of Pinot Noir and "Blancs de Blanc" is made from only Chardonnay grapes. The high acidity achieved by the northern location is crucial to the balance and structure of these wines.
Not every year is a "vintage" declared. In years when it is not, the wines are blended with the produce from other years to create the non-vintage blend, the house style that remains constant from year to year. But in a great vintage year, champagne houses will bottle by itself the unblended year's produce, and use other portions as "reserve" wines to supplement and enrich the non-vintage blend. A vintage champagne can age quite gracefully, and gain complexity just like any other great still wine.
Mild cheeses like gruyere and shellfish pair nicely with Champagne. Also, oysters and Champagne is a popular combination. A full-flavored vintage Champagne can go with almost any meal.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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