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Laurent-Perrier Brut Rose

Rosé Sparkling Wine from Champagne, France
  • CG96
  • TP93
  • WE92
  • WS92
  • W&S90
0% ABV
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4.6 102 Ratings
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4.6 102 Ratings
0% ABV

Winemaker Notes

The Cuvée Rosé from Laurent-Perrier is the most recognized rosé champagne in the world. It is also one of the few rosés still made by the saignée method. Held in an elegant bottle inspired by King Henri IV, it has been widely acknowledged for its consistent high quality for more that 40 years, and it is the benchmark for rosé champagne around the world.

Laurent-Perrier Cuvée Rosé is truly remarkable for its highly expressive bouquet, stemming from very careful preservation of fresh fruit aromas during the wine making. Made with 100% Pinot Noir from 10 different "crus " (or villages), from the North and South areas of the Montagne de Reims, as well as the famous Cote de Bouzy. Grapes from carefully selected plots are meticulously sorted and de-stemmed before going into the vats, and the controlled maceration helps with the color extraction and the development of the full aromatic richness of the Pinot Noir.

Intensely fruity flavors, clean and slightly sharp, the wine opens to the sensation of freshly picked red berries: strawberries, Morello cherries, black currants and raspberries. The finish is supple and rounded.

Critical Acclaim

All Vintages
CG 96
Connoisseurs' Guide
Elegant and fruity at the same time with a quick invitation from bright, pure cherryish notes and then filled out handsomely by whiffs of chalky soils and well-integrated, rich and uplifting yeast-driven scents, this wine manages to be both vigorous and layered at one and the same time. Its bubbles are insistent, finely carved and add to the early sensations of lightness and energy yet also carry the wine long into a balanced, refined finish. And its latter palate grip is exactly what one should expect from the genre. While service with light foods would be our first choice, this one has the beauty to stand alone.
TP 93
Tasting Panel
Deep pink; lush and generous with bright raspberry, tangy acidity and good length; elegant, fresh and long with balance and style.
WE 92
Wine Enthusiast
Orange-pink in color, this dry wine has some good bottle age that has rounded the corners and allowed toast to join the red fruits and orange zest flavors. A complex background of acidity, structure and final tautness makes this wine ready to drink now.
WS 92
Wine Spectator
An elegant rosé, with flavors of dried cherry, oyster shell, candied ginger and orange peel riding the delicate mousse. Shows fine integration of the sleek acidity and smoky minerality. Drink now through 2021.
W&S 90
Wine & Spirits
Pinot Noir berries are destemmed, then macerate for two to three days on the skins, providing this wine's light color and the brisk tannins that bring to mind crushed pink peppercorns. It's a gastronomic Champagne, austere and potent, with dark-toned flavors that leave the mouth refreshed.
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Laurent-Perrier

Laurent Perrier

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Laurent Perrier, Champagne, France
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Founded in 1812, Laurent-Perrier has been avant-garde in creating unique and elegant Champagnes for nearly two hundred years, making it one of the world’s most esteemed Champagne brands, and also the largest family owned brand. Located in the northeastern region of France, the Champagne region has one of the coolest possible wine producing climates, which is moderated by the Marne River and the region’s proximity to the ocean. Laurent-Perrier is based in the picturesque village of Tours-sur-Marne – an ideal location at the intersection between Champagne’s three foremost sub-regions: Montagne de Reims, Vallée de la Marne and Côte des Blancs.

Champagne

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

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