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Since 1968, Laurent‑Perrier has developed the mastery of a very particular and rare know-how in Champagne: maceration. This process makes it possible to obtain the richest and most subtle expression of Pinot Noir. This wine is characterized by its ripe red fruit aromas, a high intensity and great freshness.
- Winemaker/Chef du Cave: Michel Fauconnet
- Grape Varieties: 100% Pinot Noir
- Farming: Sustainable (HVE)
- Soil Type: 10 different Crus located in the Montagne de Reims, including the finest Crus from the famous Côte de Bouzy ‑ Ambonnay, Bouzy, Louvois and Tours‑sur‑Marne.
- Vinification/Oak Usage: The grapes from carefully selected plots are sorted and destemmed before vatting. Maceration – lasting from 48 to 72 hours depending on the harvest – helps in the extraction of colour and in obtaining intense aromas.
- Dosage: 9 g/L
- Ageing: 5 years
- Tasting Notes: A precise nose of extraordinary freshness and a wide range of red fruits: raspberry, redcurrant, strawberry and black cherry. A fresh and sharp attack for this supple and rounded wine. On the palate, it offers the sensation of plunging into a basket of freshly picked red berries.
- Critic's Score: 93pts Wine Advocate, 92pts Wine Spectator
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Land Acknowlegement
We acknowledge that we are on the unceded ancestral homelands of the Ramaytush Ohlone (the original inhabitants of the San Francisco Peninsula) and the Wappo & Miwok (the original inhabitants of Napa County).