Champagne Laurent-Perrier Millésimé Brut 2012 Laurent-Perrier’s 95 POINT, 2012 vintage Brut is simply the latest in a long line of collectible goodies – if you missed out on the *12 minutes* that Pol Roger took to sell out yesterday – don’t miss out twice!

The House of Laurent-Perrier was founded in 1812 and remains in a single family’s control to this day. Begun by the Pierlot family, and after a few generations, bequeathed to their cellar master, Eugène Laurent. Following his accidental death, his widow, Mathilde Emilie Perrier, ran the house and eventually added her surname to her husband’s. Her daughter would sell to another widow, Marie-Louise de Nonancourt, in 1939 who’s sons were off fighting in World War II. Eventually, in 1945, her son Bernard de Nonancourt returned to his family’s estate, following his service in the Maquis underground, a vital component of the French Resistance forces. He immediately underwent a rigorous series of apprenticeships to learn all aspects of the family business – from tending the vines to working in the cellar, and even sales at Laurent-Perrier. Finally, at the end of 1948, at the age of only 28, he was appointed Chairman and Chief Executive of Laurent-Perrier. He was one of the rare owners of a Champagne House to have done all the jobs of his future employees.

Over the next several decades, he created the signature Laurent-Perrier style of freshness, finesse, and elegance that has served the house ever since. This Brut Millésimé 2012 is all Grand Cru Fruit, clocking in at a 50/50 split of chardonnay and pinot noir. The chardonnay hails from spectacular Grand Cru vineyards in the Cote de Blancs – from Chouilly, Cramant, Le Mesnil-sur-Oger, and Oger. The pinot – from equally cherished vineyards in the Montagne de Reims – namely Ay, Verzy, Mailly, Rilly-la-Montagne, and Bouzy. The wine ages on the lees for a minimum of 7 years, with a final dosage of 8 grams. 

Gorgeous and voluptuous orchard fruit characteristics of Bartlett pear and honey-crisp apples, with spiced notes of nutmeg and cinnamon, and baked plum tarts, with preserved lemon. The finish is fresh and long – with an undercurrent of wet river rock minerality carrying the finish well beyond a half minute. This is heady, yet balanced, with depth and complexity uplifted harmoniously by tingly acidity and minerality. Drinking beautifully now, but likely with staying power to develop further over the next 5-7 years! This is one to add to your shelf and share on your next special occasion!