Laurent-Perrier Brut Millesime (1.5 Liter Magnum) 2012

  • 95 Wine
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  • 94 James
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  • 94 Jeb
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  • 93 Wilfred
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Laurent-Perrier Brut Millesime (1.5 Liter Magnum) 2012  Front Label
Laurent-Perrier Brut Millesime (1.5 Liter Magnum) 2012  Front Label

Product Details


Varietal

Region

Producer

Vintage
2012

Size
1500ML

ABV
12%

Your Rating

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Somm Note

Winemaker Notes

The Vintage is the choice of an exceptional year from which only a selection of the Chardonnay and Pinot Noir Grands Crus will enter into a future iteration of Grand Siècle. It is a rare and outstanding wine that expresses the character of the year in the Laurent-Perrier style. The wine is white gold in color with a fine sparkle. A flowery nose of great complexity, with notes of citrus and white peaches. A wine that is very present with a lively attack and great finesse with good minerality and notes of grapefruit on the finish.

The Vintage 2012 pairs well with seafood and noble fish as well as with poultry or veal. This wine sublimates hard pressed cheeses such as a young Comté or a Beaufort.

Blend: 50% Chardonnay, 50% Pinot Noir

Professional Ratings

  • 95

    A vintage that marks the producer’s 200th anniversary, the Champagne is ripe with mature white fruits. It is an impressive wine that has richness alongside a tight mineral texture. Drink now

  • 94
    Elegant array of lemons, slate, biscuits, oyster shells, croissants and brioche. Precise and focused on the palate, with sharp acidity and tight, fine bubbles. Pure and youthful for now. 50% chardonnay and 50% pinot noir. Dosage 8g/L.
  • 94

    The 2012 Champagne Brut is equal parts Chardonnay and Pinot Noir and has 8 grams per liter dosage. Since the 1950s, only 30 vintages have been produced by the house. The aromatics are reminiscent of a Burgundian feel, with pleasant flinty reduction, smoke, and vibrant green fruits of pear and citrus blossoms. Offering an energetic mousse with green apple, yellow plum, lemon curd, and wet stone, this wine is well-balanced and should continue to improve over the coming 15-20 years. Best after 2022.

  • 93
    COMMENTARY: The 2012 Champagne Laurent-Perrier Brut is elegant, active, and well-balanced. TASTING NOTES: This wine excels with aromas and flavors of apple and mineral notes. Toast with it or serve it with pan-seared, lemon-accented sea scallops. (Tasted: September 3, 2022, San Francisco, CA)
  • 93
    2012 is the 30th opus of this cuvée. Since 1938, and the acquisition of Laurent-Perrier by the Nonancourt family, it has been crafted to be a subtle balance between ‘the house style and the vintage style,’ according to Michel Fauconnet, Laurent-Perrier’s chef de caves. The Pinot Noir, which comprises half the blend and which Fauconnet describes as very ‘powerful’, is sourced from five villages: Bouzy, Verzy, Aÿ, Mailly, and for the first time in the history of this cuvée, Rilly-la-Montagne, which is not a grand cru village. The Chardonnay, which makes up the other half of the blend, is sourced from the villages of Le-Mesnil-sur-Oger, Oger, Cramant and Chouilly. ‘The year 2012 was characterised by successive climatic accidents. There was a major winter frost as well as a spring frost, not to mention 10 or so episodes of hail, causing significant damage. A hailstorm on the seventh of June caused extensive damage in various villages,’ said Laurent-Perrier. In spite of this, the dry and sunny summer brought about a beautiful maturity. With an energetic yet bright bouquet, the Laurent-Perrier 2012 possesses gorgeous aromas of orchard fruits, herbs, lemon and spices, with a hint of menthol. Calcareous on the palate, the structure is medium- to full-bodied, with a laser-like texture and a long and penetrating finish. It is undeniably one of the frank successes of the vintage, and while it has no need for further ageing, it may surprise us even further in the future.

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Laurent-Perrier

Laurent Perrier

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Laurent Perrier, France
Laurent Perrier The History of Laurent-Perrier Winery Video

Established in 1812, Champagne Laurent-Perrier has a long tradition of innovation in Champagne and can be credited with many of the ideas that have defined Champagne production since the mid 20th century. Laurent-Perrier was among the first to introduce stainless steel fermentation tanks to the region in the 1950s, resurrected the non-dosage Champagne category with the introduction of Ultra Brut in 1981, and sparked the revival of non-vintage rosé Champagne in 1968 despite the opinion of other producers that non-vintage rosés were not to be taken seriously. Today, Laurent Perrier's iconic Cuvée Rosé remains the benchmark for non-vintage rosé champagne. 

Laurent-Perrier has become one of the international leaders in Champagne based entirely on the quality of the wines and core values as a company. Laurent-Perrier is still a family-controlled business and makes nothing other than champagne. The house prides itself on quality and consistency, attributable to having only 3 chefs de caves since 1949.

Laurent-Perrier's house style emphasizes freshness, elegance, and finesse across its entire range of champagnes. None of the wines are aged in oak, and Laurent-Perrier makes fewer single-vintage wines than many other houses. The art of blending - not just of grapes but of years, as well - is fundamental to champagne. At Laurent-Perrier, even our prestige cuvée Grand Siècle is never a single vintage wine, but always a blend of three complementary vintage years, essentially "creating" the perfect year. 

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Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.

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Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

HNYLUPVIE12E_2012 Item# 1155704

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