Three Approaches to Assemblage
Laurent-Perrier’s range presents three distinct blending problems. La Cuvée brings together Chardonnay, Pinot Noir and Meunier from more than 100 crus with reserve wine. Grand Siècle selects three vintages for a numbered release. Blanc de Blancs Brut Nature uses only Chardonnay and receives no added dosage.
What the technical choices mean
The three-vintage construction of Grand Siècle is not the same as a single-year vintage wine. The Blanc de Blancs Brut Nature is also not a house-wide rule: the producer says grapes are selected for a balance that can carry the wine without dosage. Keeping those distinctions visible is more useful than calling all Laurent-Perrier wines simply fresh or Chardonnay-led.
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House and vineyard context
The house began in Tours-sur-Marne in 1812 under André-Michel Pierlot. The Laurent-Perrier Group says its own plots gained SVC and HEV certification in 2018; this is a Group vineyard claim, not a certification claim for all purchased grapes. The producer does not publish a standing public cellar-tour schedule on its site.
Questions
Frequently asked
Who established Laurent-Perrier?
André-Michel Pierlot founded the business that became Laurent-Perrier in Tours-sur-Marne in 1812.
Is every Laurent-Perrier wine Brut Nature?
No. Blanc de Blancs Brut Nature is one 100% Chardonnay cuvée without added dosage; the house makes other styles.
Does Laurent-Perrier offer public tours?
The producer does not publish a standing public tour timetable on its site. Contact the house to ask about access.
The field
How it compares
| Place | Notes | Awards |
|---|---|---|
| Laurent-Perrier | Tours-sur-Marne, $$$ | · |
| Azienda Agricola Casanova di Neri di Giacomo Neri | Montalcino | 50 Best |
| Champagne Lamiable | Tours-sur-Marne | · |
| Château Latour | Pauillac | · |
| Chateau Mouton Rothschild | Pauillac | 50 Best |
| Château Pontet-Canet | Pauillac | · |
| Domaine Hubert Lignier | Morey-Saint-Denis | · |
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The Sunday email
Read about the people behind wineries like Laurent-Perrier in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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