Description
Laurent-Perrier Cuvée Rosé is a brut rosé Champagne that the house first released in 1968. It is easy to spot by its old-style bottle with the LP crest. What really sets it apart is how the color is made. Many rosé Champagnes add a little red wine to white. This one is a maceration rosé instead, so the color comes from the grape skins.
The wine is made from 100% . The grapes come from about fifteen villages, mostly Grands Crus on the Montagne de Reims. There is no in this blend. After the grapes are destemmed, the juice soaks on the skins for 48 to 72 hours. The wine then ages for about five years in the house cellars.
In the glass, the color moves from raspberry toward soft salmon. The bubbles are fine and steady. The nose is very fresh, with raspberry, redcurrant, strawberry and black cherry. The first sip feels lively and a little tangy. Then the palate turns supple and round, like a basket of just-picked red fruit. The finish is fresh and gentle.
Critics rate it well. James Suckling and Jeb Dunnuck have each scored it 92 points, and Falstaff gave it 93.
Serve it well chilled, around 46 to 50°F. It is lovely on its own, but it really comes alive with food. Try it with sushi, marinated raw fish, grilled prawns, salmon or Parma ham. It even handles spicy dishes and red fruit desserts. Open it for a celebration, or just because it is Friday.
