Laurent-Perrier Cuvee Rose (Limited Edition Butterfly Cage)

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Laurent-Perrier Cuvee Rose (Limited Edition Butterfly Cage)  Front Bottle Shot
Laurent-Perrier Cuvee Rose (Limited Edition Butterfly Cage)  Front Bottle Shot Laurent-Perrier Cuvee Rose (Limited Edition Butterfly Cage)  Front Label

Product Details


Varietal

Region

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Size
750ML

ABV
12%

Features
Green Wine

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Winemaker Notes

Cuvée Rosé from Laurent-Perrier is the most recognized luxury Rosé champagne in the world. The innovative House uses its proprietary 48 to 72-hour maceration technique, with the goal of achieving their specific oenological profile. Since 1968, when Laurent-Perrier reintroduced the art of non-vintage Rosé, Cuvée Rosé has been widely acknowledged for its consistent high quality and iconic bottle shape, and to this day it is the benchmark for rosé champagne around the world.

Laurent-Perrier Cuvée Rosé is remarked for its highly expressive bouquet that stems from very careful preservation of fresh fruit aromas during the winemaking process. Made with 100% Grand Cru Pinot Noir grapes from 10 different villages in the North and South areas of the Montagne de Reims, as well as the famous village of Bouzy, all of the grapes are from carefully selected plots. The fruit is then meticulously sorted and de-stemmed before going into the stainless steel vats where they undergo the proprietary maceration technique, during which the juice is in contact with the skins. This process allows the juice to extract the full aromatic richness of the Pinot Noir.

Cuvée Rosé has intense fresh fruity flavors, is clean, and round bodied. The wine opens to the sensation of freshly picked red berries including strawberries, raspberries, red currants, and black cherries. The finish is supple and long.

Professional Ratings

  • 95
    Ethereal floral and raspberry nose. A vinous palate with a mild mousse, the soft texture all wrapped in spice, nuts, smoke and a superior berry tincture. Very long and easy to enjoy.
  • 95

    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.

  • 94

    This great rosé combines texture with bright fruit and a bit of age. It is poised between a ripe dosage and a crisp texture, with red fruits and toastiness marking the flavors. It is a fine bottling to enjoy now.

  • 93
    Fragrant wafts of smoke and spice accent the steeped raspberry and mandarin orange peel flavors of this tightly meshed rosé Champagne, which is backed by a vivid spine of mouthwatering acidity and is silky on the palate, with hints of dried herb, licorice and toasted almond playing on the finish. Drink now through 2025.
  • 92

    Intensely floral, this wine has a copper-pink color that’s reflected in the coppery and salty edge of its raspberry and mineral depths. It’s ripe, savory and clean, and hard to resist if there are duck rillettes nearby.

  • 92

    The NV Champagne La Cuvée Brut Rosé is entirely Pinot Noir from 10 crus in the Montagne de Reims. It is forward in the glass with ripe currants, fresh herbs, and smoky perfume. This continues to the palate, with notes of ripe wild raspberry and tangerine, and it has a medium to full-bodied texture that is pure and lightly savory on the finish. Fantastically paired with beef tartar and other richer raw preparations, this is a wonderful and food-friendly expression.

Laurent-Perrier

Laurent Perrier

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Laurent Perrier, France
Laurent Perrier The History of Laurent-Perrier Winery Video

Established in 1812, Champagne Laurent-Perrier has a long tradition of innovation in Champagne and can be credited with many of the ideas that have defined Champagne production since the mid 20th century. Laurent-Perrier was among the first to introduce stainless steel fermentation tanks to the region in the 1950s, resurrected the non-dosage Champagne category with the introduction of Ultra Brut in 1981, and sparked the revival of non-vintage rosé Champagne in 1968 despite the opinion of other producers that non-vintage rosés were not to be taken seriously. Today, Laurent Perrier's iconic Cuvée Rosé remains the benchmark for non-vintage rosé champagne. 

Laurent-Perrier has become one of the international leaders in Champagne based entirely on the quality of the wines and core values as a company. Laurent-Perrier is still a family-controlled business and makes nothing other than champagne. The house prides itself on quality and consistency, attributable to having only 3 chefs de caves since 1949.

Laurent-Perrier's house style emphasizes freshness, elegance, and finesse across its entire range of champagnes. None of the wines are aged in oak, and Laurent-Perrier makes fewer single-vintage wines than many other houses. The art of blending - not just of grapes but of years, as well - is fundamental to champagne. At Laurent-Perrier, even our prestige cuvée Grand Siècle is never a single vintage wine, but always a blend of three complementary vintage years, essentially "creating" the perfect year. 

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What are the different types of sparkling rosé wine?

Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.

How is sparkling rosé wine made?

There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.

What gives rosé Champagne and sparkling wine their color and bubbles?

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.

How do you serve rosé sparkling wine?

Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.

How long do rosé Champagne and sparkling wine last?

Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

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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, . 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.’

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