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Perrier-Jouet Belle Epoque Glass Set 2002

Vintage Sparkling Wine from Champagne, France
  • WE93
  • WS92
  • W&S90
Ships Tue, Sep 26
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Currently Unavailable $129.00
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Winemaker Notes

The aspect - clear, crystalline and translucent; the fresh-fruit and white flower notes offset by a hint of citrus and a vanilla finish on the nose; a wine at once rounded and delicate where depth and acidity combine and contrast with each other.

Critical Acclaim

WE 93
Wine Enthusiast

With it's distinctive flower bottle, this is an immediately recognizable Champagne, both in its looks and its distinctive Perrier-Jouët elegance. Lively while fruits play with acidity and a tangy back-bone of apple skins.

WS 92
Wine Spectator

Loads of gingerbread, honey and grapefruit flavors course through this vibrant Champagne, which is medium-bodied and balanced, lingering nicely on the nutty finish. Should develop quickly. Drink now through 2024.

W&S 90
Wine & Spirits

A relatively gentle 2002, this begins in a tight place, yielding little more than ginger scents. With air, fresh nut flavors emerge, hinting at Marcona almonds, macadamia and something sweeter, like marzipan. Probably at its best in a year or two, to serve with a whole roasted fish.

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Perrier-Jouet

Perrier-Jouët

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Perrier-Jouët, , France - Other regions
Perrier-Jouet
Perrier-Jouët was founded in 1811 in Epernay by Pierre-Nicolas-Marie Perrier and his wife, Adele Jouët. One of the most prestigious houses in Champagne, the firm was shipping wine to Great Britain by 1813 and to the United States by 1837. Perrier-Jouët owns 266 acres of vineyards in Champagne, with an average rating of 95%, and is known worldwide for its consistency of style.

By the end of the 19th Century, its Brut cuvées earned the reputation of nobility and prestige that continues today. Perrier Jouët's glamorous "Cuvée Belle Epoque", known in the United States as Fleur de Champagne, was launched in 1969 and has become the most important cuvée de prestige to appear after World War II. The bottle is adorned with enamel-painted anenomes originally created by Emile Gallé in 1900, but the wine is as famous for its taste as it is for its beautiful packaging.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

SOU278858_2002 Item# 108660

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