Yves Saint Laurent
Champagne Laurent-Perrier was founded in 1812 but the story is really one of modern renaissance. In 1939 Eugenie Laurent sold the House to the de Nonancourt family and in 1948 Madame de Nonancourt passed control of the House to her son Bernard. Full of energy and ideas, Bernard was unafraid to challenge convention and had a modern vision of a champagne style that was lighter on the palate and could be enjoyed any time. He brought innovation and a pioneering spirit to the House, and so the Laurent-Perrier style of elegance and freshness was born. His legacy lives on through his daughters who manage the House today.
Cuvée Rosé is iconic, showcasing audacity and creativity of the House of Laurent-Perrier. It was introduced by Bernard de Nonancourt in 1968 at a time when rosé champagne was largely non existent. In fact, Cuvée Rosé created the rosé champagne category and remains he benchmark to this day.
Cuvée Rosé is 100% Pinot Noir blended from ten Grand Crus.
Cuvée Rosé’s enticing colour varies naturally between light strawberry and pale salmon pink. The nose is fresh and refined, with a broad range of berry fruit – raspberries, redcurrants, strawberries and black cherries. The wine is slightly more structured on the palate: the impression of freshness remains while the red berry fruit flavours add depth and complexity.
Cuvée Rosé is a full bodied, pleasurable wine. While it can be enjoyed as an apéritif, it also pairs well with a wide range of foods, including fish, lamb, red fruit puddings and Asian cuisine.
Salmon-pink in colour. The nose is precise and very crisp with a lasting impression of freshness, it has hints of soft red fruits, such as strawberries, redcurrants, raspberries and black cherries. Intensely fruity flavours begin clean and well-defined upon entry, the wine then opens up to provide a melange of flavours consisting of fresh strawberries, raspberries and wild cherries. It has great length and is rounded and supple on the finish.
Pairing with food:
The Cuvée Rosé makes a delicious aperitif. It pairs very well with charcuterie and poultry, and is an extraordinary match for red fruit desserts. The more daring will try it with Asian cuisine.
Originally founded in 1812, family-owned Champagne Laurent-Perrier has been defined by its pioneering role in innovating champagne throughout its history. Internationally recognised as one of the foremost names in champagne, its success can be attributed to a deliberate policy of challenging conventional techniques, whilst honouring traditional values.
The Laurent-Perrier portfolio consists of eight champagnes from the prestigious Grand Siècle, to the iconic Cuvée Rosé and the latest addition to the range the Blanc de Blancs Brut Nature which was launched in 2019.
Background: This champagne is famous for its highly expressive bouquet, which stems from the very careful preservation of the grape's natural fresh red fruit aromas. It is one of the rare rosé champagnes to be made using the maceration (skin contact) technique, which gives it the extraordinary depth and freshness that has made it the benchmark for rosé champagne around the world. Revered by wine-lovers for its flavours and by aesthetes for the beauty of its 17th century-style bottle, the Cuvée Rosé Brut is one of the stars in the Laurent-Perrier range. Meticulous sorting of the grape bunches and controlled maceration help extract the colour and reveal the full aromatic richness of the pinot noir grapes. Unlike most rosé champagnes, the basis of Laurent-Perrier Cuvée Rosé Brut is obtained by drawing the juice from black grapes in the vat, not only by blending red and white wines. It is cellared for at least four years, but cellaring may be adapted to preserve the fresh red fruit aromas.