Laurent-Perrier

Cuvée Rosé Brut Champagne Pinot Noir

9.3313 ratings
9.364 pro ratings
Champagne, France
Pinot Noir
Turkey, Game, Exotic Spices, Soft Cheese, Duck, Goose, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Mushrooms, Chicken, Meaty & Oily Fish, Shellfish, Crab & Lobster, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa, Shellfish
Top Notes For
Cathy Corison

Owner/Winemaker Corison Winery

9.3

Lovely. Loads of Pinot Noir fruit.

Lovely. Loads of Pinot Noir fruit.

Dec 1st, 2017
David T

Independent Sommelier/Wine Educator

9.2

Beautiful ripe, rich; strawberries, cherries, black cherries and excellent soft chalkiness and acidity. Our second favorite N/V Rosé Champagne.

Beautiful ripe, rich; strawberries, cherries, black cherries and excellent soft chalkiness and acidity. Our second favorite N/V Rosé Champagne.

Oct 1st, 2017
Tom Kobylarz

Fantastic traditional pink bubbles, less fruity than some and more earthy than others it has a nice palate balance. It is tried and true in its ode to minerality as that streaks through the entire palate and finishes taught and clean, with a crisp, clean and long finish.

Fantastic traditional pink bubbles, less fruity than some and more earthy than others it has a nice palate balance. It is tried and true in its ode to minerality as that streaks through the entire palate and finishes taught and clean, with a crisp, clean and long finish.

3 people found it helpfulJun 19th, 2014
Cathy Corison

Owner/Winemaker Corison Winery

9.5

Delicious.

Delicious.

2 people found it helpfulNov 11th, 2013
David T

Independent Sommelier/Wine Educator

9.2

The nose reveals; black cherries, strawberries, watermelon, some blackberries, tangerine, grey volcanic minerals, sea shells, soft, subtle chalkiness with pink & red roses.

The body is fuller than the Billecart & Ruinart Rosés. The fruits richer and equally ripe as the Ruinart. Ripe; black cherries, strawberries, watermelon, some blackberries touch of peach, & tangerine. Baguette crust, grey volcanic minerals with a slight palate sting, sea shells, soft, subtle chalkiness with pink & red roses. Beautiful acidity and long, rich, balanced and well polished finish that last minutes.

Photos of; House of Laurent Perrier, old moldy bottles in the cellar, bottles A-framed fermenting and one of their Grand Cru vineyards.

The nose reveals; black cherries, strawberries, watermelon, some blackberries, tangerine, grey volcanic minerals, sea shells, soft, subtle chalkiness with pink & red roses.

The body is fuller than the Billecart & Ruinart Rosés. The fruits richer and equally ripe as the Ruinart. Ripe; black cherries, strawberries, watermelon, some blackberries touch of peach, & tangerine. Baguette crust, grey volcanic minerals with a slight palate sting, sea shells, soft, subtle chalkiness with pink & red roses. Beautiful acidity and long, rich, balanced and well polished finish that last minutes.

Photos of; House of Laurent Perrier, old moldy bottles in the cellar, bottles A-framed fermenting and one of their Grand Cru vineyards.

1 person found it helpfulOct 21st, 2018
David T

Independent Sommelier/Wine Educator

9.2

Our second favorite NV Rosé Champagne. Nice slightly liqueured black cherries, cherries, ripe strawberries, a blend of black raspberries & raspberries, watermelon, pomegranate juice, pink roses, just the right amount and intensity of chalkiness, saline and baguette with perfect acidity and rich long finish. Not the fruit extraction of Ruinart Rosé and not the sharp fine powdery chalkiness of Billecart-Salmon. Rides the fence of both. Photos of; their beautiful estate, underground cellar (you gotta love those moldy walls & bottles), A-frame racks in the cellar and meticulously manicured vines. Beautiful property!

Our second favorite NV Rosé Champagne. Nice slightly liqueured black cherries, cherries, ripe strawberries, a blend of black raspberries & raspberries, watermelon, pomegranate juice, pink roses, just the right amount and intensity of chalkiness, saline and baguette with perfect acidity and rich long finish. Not the fruit extraction of Ruinart Rosé and not the sharp fine powdery chalkiness of Billecart-Salmon. Rides the fence of both. Photos of; their beautiful estate, underground cellar (you gotta love those moldy walls & bottles), A-frame racks in the cellar and meticulously manicured vines. Beautiful property!

1 person found it helpfulAug 5th, 2017
David T

Independent Sommelier/Wine Educator

9.2

On the nose, strawberries, cherries, black cherries, blood oranges, soft, unstated chalkiness, volcanic minerals and fresh red & pink roses. On the palate, its delicate, fruit driven. More fruit concentration that the Billecart-Salmon but less than the Ruinart Rosés. Strawberries, cherries, black cherries, blood oranges, tangerines, nice chalkiness, round acidity, brioche & pink roses. It's much more floral than the Billecart or the Ruinart. However, the finish is not quite as long as the other two as well. But, it's still very nice. A little history on the house. Laurent-Perrier was founded in 1812 and is the main company of the Laurent-Perrier Group, whose other properties include; Salon, De Castellane and Delamotte & Chateau Malakoff. Laurent-Perrier was founded in 1812 when a former cooper and bottler, Alphonse Pierlot purchased two parcels of land named "Plaisances" and "La Tour Glorieux" in Tours-sur-Marne. When Pierlot passed he willed the company to his cellar master, Eugene Laurent, who ran it with his wife, Mathilde Emilie Perrier. In 1925 Veuve Mathilde died, and left the company to Eugenie Hortense Laurent. Eugenie sold the company to Mary-Louise Lanson de Nonancourt in 1939. In 1949 Bernard de Nonancourt became the owner of the company and saw it become one of the largest family-owned Champagne houses. The de Nonancourt family still retains majority ownership today. Check out those old moldy bottles in the small photo on the left. They've remained untouched for a very long time.

On the nose, strawberries, cherries, black cherries, blood oranges, soft, unstated chalkiness, volcanic minerals and fresh red & pink roses. On the palate, its delicate, fruit driven. More fruit concentration that the Billecart-Salmon but less than the Ruinart Rosés. Strawberries, cherries, black cherries, blood oranges, tangerines, nice chalkiness, round acidity, brioche & pink roses. It's much more floral than the Billecart or the Ruinart. However, the finish is not quite as long as the other two as well. But, it's still very nice. A little history on the house. Laurent-Perrier was founded in 1812 and is the main company of the Laurent-Perrier Group, whose other properties include; Salon, De Castellane and Delamotte & Chateau Malakoff. Laurent-Perrier was founded in 1812 when a former cooper and bottler, Alphonse Pierlot purchased two parcels of land named "Plaisances" and "La Tour Glorieux" in Tours-sur-Marne. When Pierlot passed he willed the company to his cellar master, Eugene Laurent, who ran it with his wife, Mathilde Emilie Perrier. In 1925 Veuve Mathilde died, and left the company to Eugenie Hortense Laurent. Eugenie sold the company to Mary-Louise Lanson de Nonancourt in 1939. In 1949 Bernard de Nonancourt became the owner of the company and saw it become one of the largest family-owned Champagne houses. The de Nonancourt family still retains majority ownership today. Check out those old moldy bottles in the small photo on the left. They've remained untouched for a very long time.

Jul 2nd, 2017
David T

Independent Sommelier/Wine Educator

9.2

Nice dark cherries, cherries, black raspberries with good acidity. @ Pebble Beach Food & Wine.

Nice dark cherries, cherries, black raspberries with good acidity. @ Pebble Beach Food & Wine.

Apr 23rd, 2017
Levi Glenn

Mostly based on the 2008 vintage. Really deep cherry/berry fruit on nose and palate. Balanced between weight, mousse, and acid. Not flamboyant, but serious and structured. Went great with fresh Dungeness crab and a light garlic pasta dish.

Mostly based on the 2008 vintage. Really deep cherry/berry fruit on nose and palate. Balanced between weight, mousse, and acid. Not flamboyant, but serious and structured. Went great with fresh Dungeness crab and a light garlic pasta dish.

Jan 1st, 2017
Alder Yarrow

Wine Blogger Vinography

9.1

Ice cold on a hot day. What the body needs.

Ice cold on a hot day. What the body needs.

Sep 18th, 2016