Laurent Perrier Ultra Brut

Laurent Perrier Ultra Brut

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£70.00
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  • Vinous rating 91
  • Robert Parker rating 90
  • Jancis Robinson rating 17.5
  • Best seller
Laurent Perrier Ultra Brut
4 left

HED4606

75 cl

12%
£70.00
Taxes included.

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Launched in 1981, Laurent-Perrier Ultra Brut is a cuvée with no added sugar. A blend of 55% Chardonnay and 45% Pinot Noir, the champagne is very pale and bright in colour. On the nose, fresh aromas of citrus fruits and honeysuckle. The length is characterised by high purity of the palate and a refreshing finish. The wine pairs perfectly with scallop ceviche and sushi.
91 Vinous
(55% Chardonnay and 45% Pinot Noir; no dosage; L53PA113356): Pale yellow. Racy mineral- and ginger-inflected citrus and orchard fruits on the nose, with a subtle floral nuance adding complexity. On the palate, dry, incisive lime and green apple flavors show an intense, stony character and a touch of smokiness. Becomes fleshier with air and finishes spicy and long, with building citrus fruit character and very good focus.
90 Robert Parker
A blend of 52% Chardonnay and 48% Pinot Noir, the NV Ultra Brut evokes nuts, white peach, brioche, blanched almonds and flowers, followed by a medium to full-bodied, delicate and juicy palate. It`s perfectly balanced, with a pinpoint mousse and a long, mouthwatering finish. Based on the 2016 vintage and complemented with wine from 2015, this cuvée showcases finesse and elegance. - Yohan Castaing
17.5 Jancis Robinson
This zero-dosage cuvee is also extremely good. It costs closer to £30 at Oddbins, Nicolas, Selfiridge`s and Harrods but is the most mellow and attractive non-dosed champagne to have come my way – clearly made from well-aged wine made from ultra-ripe grapes. Perfect for diabetics, I`m told. (JR)

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The Laurent-Perrier portfolio is built around three distinct expressions of its unique savoir-faire. The first is the art of assemblage of reserve wines, exemplified by Grand Siècle - a prestige cuvée crafted from three exceptional years to recreate the perfect year. The second is the mastery of maceration, an innovative winemaking technique that led to the creation of Cuvée Rosé in 1968. Finally, the House pioneered the non-dosage (zero dosage) style with the launch of Ultra Brut in 1981, a visionary approach that continues today with Blanc de Blancs Brut Nature.

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