This truly unique Champagne is made without the addition of any sugar (dosage). In the 19th Century, Laurent-Perrier was well known for our "Grand Vin sans Sucre" and is now one of the last Champagne houses to still produce a Champagne of this type. The grapes selected for this wine have a natural acid/sugar balance, so even when fermented to complete dryness no dosage is required. The wine ages on its lees for at least four years and upon disgorging is topped off with wine from the same cuvee. No sugar whatsoever is added to Laurent-Perrier Ultra-Brut at any time.
A very pale and crystal‑bright in colour. Intense and complex on the nose with a wide range of aromas, including fruits (citrus and white fruit), flowers (honeysuckle) and iodine notes, which give off an impression of freshness. This airy and delicate wine of surprising length is characterised by high purity of taste, and a long and non‑saturating finish.
Blend: 55% Chardonnay, 45% Pinot Noir
95 The Somm Journal A textbook example of its style, this is everything any lover of zero-dosage bubbly could ask for. Linen-crisp and snappy aromas of lemon-lime, green pear, and white nectarine, softened by a drizzle of honey, make promises the palate keeps: Linear with mouthwatering notes of lemon, green apple, and stone, it’s as pure and cleansing as the air after a spring rain, with a finish as abidingly fresh as the start.
93 James Suckling This is very dry and vinous with very fine bubbles that wrap themselves around the wine. It's full with lovely fruit that is subtle and encompassing on the palate. Caressing texture and finish. Some pie crust and dry biscuit undertones here. Also white pepper. The base is 2014 and bone dry. Six years on lees. 55% pinot noir and 45% chardonnay.
