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Laurent-Perrier Grand Siecle No. 26 is a blend of 58% Chardonnay, 42% Pinot Noir
white gold in color with delicate and persistent bubbles, Grand Siecle No. 26 offers a very complex nose which mixes honeysuckle, lemon, clementine and fresh butter aromas, followed by notes of hazelnut and a touch of honey. The feel in the mouth is very delicate and fresh with candied lemon and fresh hazelnut aromas. The palate is silky and mineral with notes of honeysuckle, flaked almonds and clementine.
It pairs with high quality produce and refined dishes, including shellfish, noble fish and white meats such as Thai style langoustine tartare and fine roasted poultry.
- 3 exceptional years chosen for their complementarity among the rare Laurent‑Perrier vintages.
- A majority of Chardonnay complemented by Pinot Noir from a maximum of 11 Grands Crus out of the 319 Crus in the Champagne region.
- Aged for 10 years on the lees for the bottle format and a few more years for the magnum format.
Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent‑Perrier believes that only the art of assemblage can offer what nature can never provide, that is, the perfect year.
The expression of the perfect year is that of a great champagne wine that has long ageing potential and over time develops depth, intensity and aromatic complexity yet retains its freshness and vibrancy.
Since 1959, Grand Siècle has been revealed only 26 times in bottle format and 23 times in magnum.
The « Grand Siècle » (Great Century) is the name given to one of the most prosperous periods (17th century) in the history of France known for the capacity of man, through his works, to create what nature cannot. Louis XIVth, known as the « Sun King », by creating the « Château de Versailles » and its gardens, was the architect of this model of harmony, balance and perfection.
The symmetry and perspective of the « Jardins à la française », the capacity to grow Mediterranean fruits (especially Oranges inside the « Orangerie ») in such a Northern climate, creating the Grand Canal, the fountains and ponds with no nearby rivers are many illustrations of this ability of man to sublimate natural elements. The name of Grand Siècle was chosen for Laurent‑Perrier’s Prestige Cuvée based on this common vision to reach a perfection that Nature, on its own, cannot provide.
Review:
This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It's full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage.
-James Suckling 100 Points
Laurent-Perrier Grand Siecle No. 26 is a blend of 58% Chardonnay, 42% Pinot Noir
white gold in color with delicate and persistent bubbles, Grand Siecle No. 26 offers a very complex nose which mixes honeysuckle, lemon, clementine and fresh butter aromas, followed by notes of hazelnut and a touch of honey. The feel in the mouth is very delicate and fresh with candied lemon and fresh hazelnut aromas. The palate is silky and mineral with notes of honeysuckle, flaked almonds and clementine.
It pairs with high quality produce and refined dishes, including shellfish, noble fish and white meats such as Thai style langoustine tartare and fine roasted poultry.
- 3 exceptional years chosen for their complementarity among the rare Laurent‑Perrier vintages.
- A majority of Chardonnay complemented by Pinot Noir from a maximum of 11 Grands Crus out of the 319 Crus in the Champagne region.
- Aged for 10 years on the lees for the bottle format and a few more years for the magnum format.
Vintage in Champagne is usually synonymous with excellence for Prestige Cuvées. Contrarily, Laurent‑Perrier believes that only the art of assemblage can offer what nature can never provide, that is, the perfect year.
The expression of the perfect year is that of a great champagne wine that has long ageing potential and over time develops depth, intensity and aromatic complexity yet retains its freshness and vibrancy.
Since 1959, Grand Siècle has been revealed only 26 times in bottle format and 23 times in magnum.
The « Grand Siècle » (Great Century) is the name given to one of the most prosperous periods (17th century) in the history of France known for the capacity of man, through his works, to create what nature cannot. Louis XIVth, known as the « Sun King », by creating the « Château de Versailles » and its gardens, was the architect of this model of harmony, balance and perfection.
The symmetry and perspective of the « Jardins à la française », the capacity to grow Mediterranean fruits (especially Oranges inside the « Orangerie ») in such a Northern climate, creating the Grand Canal, the fountains and ponds with no nearby rivers are many illustrations of this ability of man to sublimate natural elements. The name of Grand Siècle was chosen for Laurent‑Perrier’s Prestige Cuvée based on this common vision to reach a perfection that Nature, on its own, cannot provide.
Review:
This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It's full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage.
-James Suckling 100 Points
Laurent Veyrat Crozes Hermitage l'ivresse des Voleyses is made from 100% Syrah.
Review:
"Slightly more expensive, the 2020 Crozes-Hermitage L’Ivresse Des Voleyses is similarly purple-hued and has a great nose of ripe red and blue fruits interwoven with plenty of pepper, flowery incense, and spicy nuances. It’s pure, meduim-bodied, and beautifully balanced, with integrated acidity and outstanding length. It’s very much in the style of this classic, balanced vintage and is going to have over a decade of longevity."
-Jeb Dunnuck (2022), 91-93 points
Laurent Veyrat l'Antre Coeur Crozes-Hermitage is made from 100 percent Syrah.
Big, gamey, meatiness with white pepper and green olive demonstrating intense notes of red fruits, blackcurrant, raspberry, and strawberry.
Review:
"The 2020 Crozes-Hermitage L’Antre Coeur is a big, meaty, peppery effort that brings serious character. Medium-bodied and juicy on the palate, with ripe, nicely integrated tannins and good overall balance, it’s for those who like the wilder side to Syrah!"
-Jeb Dunnuck (2022), 90-92 Points
Liminal Syrah High Canyon Block is made from 97% Syrah and 3% Viognier.
WeatherEye Vineyard - steep slope of High Canyon block.
Dark ruby/purple.
Ethereal aromas of black fruits threaded with violets, aniseed, cacao nibs, bee pollen.
Bass notes of Syrah - blackberry compote, fresh ink - in sublime counterpoint with Viognier’s floral lift glide through to the long finish.
Review:
"More black and blue fruits, iron, lavender, and some background meaty notes emerge from Liminal’s 2020 Syrah WeatherEye Vineyard High Canyon, a blend of 97% Syrah and 3% Viognier that spent 16 months in used barrels. With medium to full-bodied richness, a silky, elegant mouthfeel, gorgeous tannins, and flawless balance, it’s one of the true gems in the vintage. Give bottles 2-3 years in the cellar and enjoy over the following decade or more."
- Jeb Dunnuck" 97 points
Long Shadows Chester Kidder is made from 60% Cabernet Sauvignon, 25% Syrah and 15% Petit Verdot
Allen Shoup named this wine in honor of his mother, Elizabeth Chester, and his grandmother, Maggie Kidder. He selected Long Shadows' director of winemaking and viticulture, Gilles Nicault, to craft this New World blend of Cabernet Sauvignon, Syrah and other classic Bordeaux varieties.
Select Cabernet Sauvignon lots underwent an extended maceration of 40 days to produce supple yet firm tannins that stand up to 30 months of barrel aging in tight-grained French oak barrels (85% new). The extra time in barrel helped to integrate the fruit, enhance the mid-palate with an extra layer of complexity, and provide an appealing earthiness to the finish.
Review:
The Cabernet Sauvignon-dominated 2017 Chester Kidder is another more closed, reserved wine that's loaded with potential. Cassis, toasted spices, violets, and leafy herb notes give way to a rich, full-bodied red that has ripe, velvety tannins, a rounded, mouth-filling texture, and one heck of a great finish. Give bottles 3-5 years if you can and it should be very long lived.
-Jeb Dunnuck 93 Points
Showing 121 to 126 of 1801 (301 Pages)
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The aging is as Mounir ages his Burgundies: extremely long, never racked, no fining, no filtration. It would be easy to say that we expected the experience running one of Burgundy’s leading producers, Lucien Le Moine, would show in Mounir’s wines. But the actual results need to be tasted to be believed and understood: a wine with beguiling fruit and savory richness, yet extraordinary finesse and detail.
Mounir Saouma likes to describe Châteauneuf-du-Pape as a mosaic, with all the wild traditions and differences together making for very different interpretations. Omnia, Latin for “all,” is his attempt to encompass the entire region’s terroir and winemaking history (and perhaps future) in one glass. The fruit comes from 9 vineyard parcels across all 5 of the Châteauneuf communes, Châteauneuf-du-Pape, Courthezon, Sorgues, Bedarrides and Orange (in early vintages, when the Saoumas did not have all the vineyards they have today, they would purchase fruit; today, Rotem & Mounir Saouma is 100% Estate). The wine is then vinified and aged in foudres, cement and 500 liter barrels – a little bit of everything.
2019 was another warm and dry vintage in the southern Rhône, marked by insistent drought and repeated heat waves during the season. With little disease pressure or frost, the crop was close to normal size, but bunch and berry-size was reduced during the growing season by the lack of water. The grapes were thus concentrated and rich in sugar and acidity, although potential alcohol levels were often quite high. Vineyards at higher elevations – Châteauneuf du Pape and Gigondas in particular — handled the heat better, and the wines from those AOPs are rich yet also remarkably fresh and energetic. Despite the initial concerns about the growing season, 2019 looks to be a watershed vintage in the Southern Rhône, producing rich wines with exceptional concentration and aging potential
Inviting aromas of sliced strawberries, red cherries and rose. Full-bodied with vibrant acidity and succulent fruit. Fine, structured tannins are vertically aligned with the fruit. More dark-fruited than the nose lets on and entirely delicious. I love the subtle spice here.
-James Suckling 94 Points
Very refined, with silky and fine-grained structure carrying alluring bergamot, rooibos tea, incense, dried cherry and lightly mulled raspberry notes along. A long sanguine thread weaves through the finish. Hard to resist now with so much charm, but this will benefit from cellaring. Grenache, Syrah and Mourvèdre.
-Wine Spectator 94 Points
Rinaldi Moscato d'Asti Bug Juice is made from 100 percent Moscato.
Straw-yellow color. The bouquet is delicate and intense with aromas of fruit (apple, peach) and spices (sage). The palate is sweet and smooth with lingering aromatic persistence. A refreshing and pleasant wine, perfect for brunch, picnics or poolside.
The training system used is Guyot with a density of 2500-3000 vines per hectare Manual harvest into crates. Soft pressing. Settling in steel vats to allow natural clearing of musts. Racking, increase in temperature. Temperature and pressure controlled fermentation until bottling.
Dessert, ideal with hazelnut cake. Original with "strong" cheese such as Robiola of Roccaverano and Gorgonzola.
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