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Lanson

Black Label Brut Champagne Blend

9.0120 ratings
9.019 pro ratings
Champagne, France
Champagne Blend
Squash & Root Vegetables, Meaty & Oily Fish, Shellfish, Crab & Lobster, Cake & Cream, Soft Cheese, Hard Cheese, Salads & Greens, Salami & Prosciutto, Pork, Fish, Chicken, Duck, Onion, Shallot, Garlic, Nuts & Seeds, Fruit & Berries, Beans & Peas, Exotic Spices, Turkey, Pungent Cheese, Shellfish, Oyster

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LansonChampagne, FranceChampagne Blend
Top Notes For
Severn Goodwin
9.0

Lovely bottle. Yellow apple skin, light brioche toasty-ness, saline limestone.

Lovely bottle. Yellow apple skin, light brioche toasty-ness, saline limestone.

Sep 22nd, 2018
brando cox
9.0

one of my favorite bargain go to Champagnes. Brioche, fruit, citrusy melon. Great balance and minerality.

one of my favorite bargain go to Champagnes. Brioche, fruit, citrusy melon. Great balance and minerality.

Sep 2nd, 2018
Andrew Lohse
9.0

D e l i c i o u s

D e l i c i o u s

Aug 22nd, 2018
Tracy Hall
9.1

BTG. Citrus up front clean.

BTG. Citrus up front clean.

May 30th, 2018
Kyle Travlos
9.1

Apple notes with faint melon and honey

Apple notes with faint melon and honey

1 person found it helpfulMar 16th, 2018
Scott Taddeo
9.2

Found this to be pretty yeasty, which I like; straight up yeast, freshly baked bread, cheeserind but is supported by some lovely citrus and mossy minerality providing some pleasant freshness to the wine. Length is good too.

Found this to be pretty yeasty, which I like; straight up yeast, freshly baked bread, cheeserind but is supported by some lovely citrus and mossy minerality providing some pleasant freshness to the wine. Length is good too.

Feb 18th, 2017
Paul Masson
8.8

ML suppressed = piercing acid, but lovely perfumes.

ML suppressed = piercing acid, but lovely perfumes.

May 19th, 2016
Adam Knoerzer
9.0

Delightfully crisp bubbles.

Delightfully crisp bubbles.

Apr 27th, 2016
Denis Roudenko
9.0

16/20 (90/100)

16/20 (90/100)

Apr 14th, 2016
Elsie W

Alcoholic Beverages General Sales Manager, Safeway

9.1

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Apr 3rd, 2016