96 Points - Connoisseurs Guide

93 Points - Wine Advocate

92 Points- Vinous

92 Points - Wine Enthusiast

92 Points - Wine Spectator

90 Points - Wine & Spirits

REVIEWS

Three Stars* Elegant and fruity at the same time with a quick invitation from bright, pure cherryish notes and then filled out handsomely by whiffs of chalky soils and well-integrated, rich and uplifting yeast-driven scents, this wine manages to be both vigorous and layered at one and the same time. Its bubbles are insistent, finely carved and add to the early sensations of lightness and energy yet also carry the wine long into a balanced, refined finish. And its latter palate grip is exactly what one should expect from the genre. While service with light foods would be our first choice, this one has the beauty to stand alone.
--Connoisseurs Guide

The color is an intense orange-colored pink and the nose offers beautifully subtle, but also deep, intense flavors of ripe and macerated Pinot Noir and lemon. There is also great purity and finesse on the structured palate. The finish is fresh and reveals a perfect fruit. This Rosé drinks almost like a light red wine.
-- Wine Advocate

Bright orange-pink. Toasty strawberry and raspberry aromas are accented by iodine, floral oils and dusty minerals. Broad and supple in texture, with sappy red berry and blood orange flavors supported by a firm spine of minerality. Finishes spicy, silky and long, with a late rose pastille note adding an exotic twist.
--Vinous

Orange-pink in color, this dry wine has some good bottle age that has rounded the corners and allowed toast to join the red fruits and orange zest flavors. A complex background of acidity, structure and final tautness.
--Wine Enthusiast

An elegant rosé, with flavors of dried cherry, oyster shell, candied ginger and orange peel riding the delicate mousse. Shows fine integration of the sleek acidity and smoky minerality. Drink now through 2021.
-- Wine Spectator

Pinot Noir berries are destemmed, then macerate for two to three days on the skins, providing this wine’s light color and the brisk tannins that bring to mind crushed pink peppercorns. It’s a gastronomic Champagne, austere and potent, with dark-toned flavors that leave the mouth refreshed.
--Wine & Spirits

WHY WE LOVE IT
  • BLEND
    Champagne
  • ALCOHOL
    13.00%
  • SIZE
    1.5L (Magnum)

"All of the cuvées from Laurent-Perrier are excellent gastronomic Champagnes that go very well with food – or as an aperitif."
-- Robert Parker

La Cuvée Rosé was created in 1968 from the boldness and know-how of the House of Laurent-Perrier. Perfected at each stage of its making, Cuvée Rosé is acknowledged for its consistency and its high quality. It is characterized by its ripe red fruit aromas, a high intensity and great freshness.

The Cuvée Rosé Laurent-Perrier bottle, with its generous, curvaceous lines, is unique – an invitation to self-indulgence.

When Bernard de Nonancourt launched Cuvée Rosé Laurent-Perrier in 1968, he decided to present his creation in a uniquely distinctive bottle to magnify this very special cuvée. He found his inspiration in the rather stubby bottles manufactured in the time of King Henri IV, adding the seal-like monogrammed ‘LP’ shield. The packaging, which seemed very modern at the time, has gradually evolved since 1968.

These days, Cuvée Rosé Laurent-Perrier is sold in an extremely elegant presentation case reminiscent of the delicate colour of the wine and its Pinot Noir grapes. It is a highly-valued and much sought-after gift, the world over.

TASTING NOTES 

Intensely fruity flavors, clean and slightly sharp, the wine opens to the sensation of freshly picked red berries: strawberries, Morello cherries, black currants and raspberries. The finish is supple and rounded.

THE STORY TO KNOW

Bernard de Nonancourt created the Laurent-Perrier style. To do this, he revived and took over the traditional ways of champagne, but also launched new approaches at both technical and blending level. He created a range of unique wines with their own history and personality. Laurent-Perrier is now celebrated for its style and the consistency of its quality, cuvée after cuvée.

In the late 1950s, Laurent-Perrier was one of the few champagne houses to opt for the use of stainless steel tanks. By controlling the initial low temperature fermentation, these tanks preserve the freshness of the wine and the complexity of its aromas.

They were instrumental in the blossoming of the house style of freshness, finesse and elegance. Bernard de Nonancourt set out his ambition for Laurent-Perrier by building the first thermo-regulated winery. Fifty years down the road, his daughters Alexandra and Stéphanie have begun to renovate Laurent-Perrier’s facilities.

Alain Terrier, who was appointed Cellar Master in 1982, perfected the art of blending, in line with the ceaseless quest for excellence underpinning the spirit of Laurent-Perrier.

He selected grapes from the best sectors of the Champagne growing area, vinified each batch separately, and was an exacting task-master at the time of blending. This single vineyard vinification became part of the signature house style: worked separately, the wine from each vineyard offered the Cellar Master responsible for the blend a very broad array of aromas, terroirs and styles.