NZ
Australia
-
93 Points
Zero‑dosage cuvée created in 1981 pioneered Brut Nature Champagne
Chardonnay and Pinot Noir matured at least seven years on lees
Bottled at 12% ABV with low dosage for precision
-
Description
Founded in 1812 in Tours-sur-Marne, Laurent-Perrier was an early advocate of very dry Champagne and continues that idea with Ultra Brut, released only in naturally ripe harvests. The blend draws on Chardonnay and Pinot Noir from selected Crus, using solely first-press cuvee juice after gentle pressing. Base wines are fermented cool in stainless steel to safeguard clarity, and the final assemblage uses reserve components to maintain the house line. With no dosage added, balance comes from fruit maturity and extended lees ageing before disgorgement. Bottled at 12% ABV, the style is crystalline and linear with a fine, persistent mousse. Expect lemon and green apple over a firm chalky line and a light saline snap, the palate brisk, dry and exact. The finish is super clean and long, making this a precise aperitif and a natural match for oysters, sashimi and other delicately seasoned seafood.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Palate:Brioche
Food Pairings:
Cheese
Dessert
Shellfish
Description
Founded in 1812 in Tours-sur-Marne, Laurent-Perrier was an early advocate of very dry Champagne and continues that idea with Ultra Brut, released only in naturally ripe harvests. The blend draws on Chardonnay and Pinot Noir from selected Crus, using solely first-press cuvee juice after gentle pressing. Base wines are fermented cool in stainless steel to safeguard clarity, and the final assemblage uses reserve components to maintain the house line. With no dosage added, balance comes from fruit maturity and extended lees ageing before disgorgement. Bottled at 12% ABV, the style is crystalline and linear with a fine, persistent mousse. Expect lemon and green apple over a firm chalky line and a light saline snap, the palate brisk, dry and exact. The finish is super clean and long, making this a precise aperitif and a natural match for oysters, sashimi and other delicately seasoned seafood.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Palate:
Brioche
Food Pairings:
Cheese
Dessert
Shellfish
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Brioche
Cheese
Dessert
Shellfish