Laurent-Perrier makes vintage Champagnes only from the finest grapes of the best harvest years. In 1996 the vineyards benefited from extremely favorable weather conditions. The sun shone from the time of flowering, with alternating spells of rain late in August. A magnificent month of September produced a harvest whose potential alcohol levels were comparable to those of 1990, and with acidity close to 1988. The result of this ideal combination is Laurent-Perrier's Brut Millésimé 1996 which showcases the characteristics of its vintage and has magnificent aging capabilities.

A golden-yellow hue with greenish tinges typical of the chardonnay grape. Fine and persistent bubbles.

An elegant blend of ripe fruit aromas, such as pink grapefruit and yellow peach, with hints of chocolate and crème brûlée.

The entry is pleasantly firm, with whiffs of vanilla. It opens to yellow fruit flavors and has a lingering, crisp finish that shows citrus-fruit flavors. A fine wine, full of character.

Serve between 46ºF and 50ºF.

It pairs exceptionally well with fish and seafood dishes in white sauce. Its fine lingering flavors also give it the capacity to accompany poultry and white meat. A typical Champagne potée (stew) could also be tried.

Chardonnay (45%), Pinot Noir (55%)

Grapes were harvested from the most prestigious vineyards in the Côte des Blancs area, including Mesnil and Cramant as well as Ambonnay, Bouzy, Tours-sur-Marne and Verzenay of the Montagne de Reims area.

Laurent-Perrier makes vintage Champagne only in the very best years, when the characteristics of the harvest create a wine that is in keeping with a style and quality that merits the Laurent-Perrier signature. Vintage Champagnes from Laurent-Perrier are rare because the majority of vintage year grapes are used in the House's multi-vintage wines. In order for Laurent-Perrier to produce vintage Champagne, they not only need superior grapes, but an abundance of them.

The current 1996 vintage, owes its quality to very favorable weather during the growing period and harvest. Composed of roughly equal parts of Chardonnay and Pinot Noir, Brut Millésimé 1996 is made exclusively from wines from the very best crus. Only the cuvee, or first pressing is used. Aging in our cellars on the yeasts during the second fermentation lasts for at least six years, and very light dosage is used to allow the wine to reveal its true nature.

Its color is slightly golden and its bead very fine. The nose is intense, with a complex range of fruit aromas, including preserved citrus fruit, dried apricots, gingerbread, almonds and a hint of honey. Brut Millésimé 1996 goes very well with fish in sauce, white meats, terrines and small game birds.