2004 Laurent Perrier Grand Siecle Alexandra Rose

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Wine Critic Reviews for 2004 Laurent Perrier Grand Siecle Alexandra Rose

Aromas of peaches and light cherries with rust and hints of grapefruit. Earth and spice undertone. Full-bodied, fruity and spicy. Hints of black pepper. Extremely bright and creamy texture. Delicious and delicate finish. Drink now.

James Suckling | 95 JS
Disgorged in 2012 after eight years sur lattes, the 2004 Brut Alexandra Grande Cuvée Rosé has really begun to develop some complexity after seven years on cork. Salmon-pink in hue, the wine wafts from the glass with a beautiful bouquet of blood orange, iodine, dried rose petals, aromatic bitters and tangerine. On the palate, it's medium to full-bodied, pure and racy, with a delicate pinpoint mousse, good concentration at the core and a long, saline finish. Readers who have had the foresight to cellar a few bottles should pop a cork or two, as this rosé is showing brilliantly.

Robert Parker Wine Advocate | 95 RP
First produced in the 1987 vintage to celebrate the marriage of owner Bernard de Nonancourt's eldest daughter, this bottling is now mature. Ripe, it still retains plenty of red fruits while also allowing the toasty character to show through. It's a rosé that calls for food, a rich and balanced wine that is just perfect to drink now.

Wine Enthusiast | 95 WE
Laurent-Perrier's flagship rosé is a blend of 80% Pinot Noir and 20% Chardonnay from Grand Cru vineyards, and has been bottled only seven times since 1982. Dried flowers, rose petal, strawberry and spices appear on the succulent and elegant bouquet. There’s an engaging counterpoint between vinosity and minerality on the palate, with plenty of freshness.

Decanter | 94 DEC
(80% pinot noir and 20% chardonnay): Light, bright orange-pink. High-pitched red berry, orange zest and floral scents are underscored by an intense mineral nuance. Taut, linear and strikingly pure, offering deeply concentrated redcurrant and strawberry scents and hints of allspice, smoky lees and jasmine. Powerful yet lithe rose with superb finishing power, focus and mineral-driven persistence.

Vinous Media | 94 VM
A luscious Champagne, this bristles with tight red raspberry and fresh floral notes. The flavors last with finesse, a sophisticated integration achieved through macerating Pinot Noir (80 percent) and Chardonnay together, allowing the skins of the Pinot Noir to bleed their color into the juice. Chef de cave Michel Fauconnet produces this wine only in top vintages, when the varieties ripen at the same time.

Wine & Spirits | 94 W&S
Aromatic notes of smoke and mineral herald this rich rosé Champagne, leading to a finely meshed mix of dried white cherry, toasted almond, spring forest and orange peel, carried on a soft, pearled bead. Fresh, with lightly mouthwatering acidity firming the fruitcake-laced finish. Drink now through 2029. 20 cases imported.

Wine Spectator | 93 WS

Wine Details on 2004 Laurent Perrier Grand Siecle Alexandra Rose

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Producer Laurent Perrier: With nearly two centuries of history in one of the most prestigious wine regions in the world, the Champagne house, Laurent Perrier has become a major participant in the world of luxury winemaking. Fixated on perfecting the art of blending, the century’s old house operates with an uncompromising methodology; the blending of grape varieties, the blending of Crus and the blending of years. Beyond rare vintages, Laurent-Perrier brings this art to a peak with its famous bottling of Grand Siecle as well as its many prestigious and sought after cuvees.

When Laurent Perrier was established in 1812 by Andre Michel Pierlot, it became the first family-owned independent Champagne house. With the purchase of two plots of land in Tours-Sur-Marne in the prestigious Valle de Marne department of Champagne, Andre unwittingly brought the spirit of Laurent Perrier to life. He was succeeded by his son Alphonse; however, with no heir to inherit the family business, willed the house to his cellar-master, Eugene Laurent. After a tragic cellar accident resulting in his death, Laurent’s widow, Mathilde Emilie Perrier took control of operations and merged her name with her late husbands, birthing the name that is globally recognized today.

Due to economic hardships after World War I, Laurent Perrier was sold in 1939 to Marie-Louise Lanson de Nonancourt; another strong-minded widow and mother of four. Her two sons, Maurice and Bernard, served in the French resistance, with only Bernard surviving. He returned a war hero and was immediately placed into an apprenticeship, working every position in the family business in an effort to prepare him for his eventual rise to ownership of the expanding Champagne house. By the young age of 28, when he was appointed Chairman and CEO in 1948, he knew every aspect of the company.

Bernard Nonancourt elevated Laurent-Perrier to one of the top ranked houses in Champagne. In the 1950s, Laurent-Perrier implemented the use of stainless steel tanks to control the initial fermentation temperature. Growing demand over the years for their products led to expansion in 1973, 1979, 1983, and 2005. After the last expansion, the House began to vinify all the Laurent-Perrier group wines, including Salon, Delamotte, and De Castellane.  Bernard continued to impact the character of the house until his death in 2010.  Bernard’s two daughters, Alexandra Pereyre de Nonancourt and Stephanie Meneux de Nonancourt are now part of the management board, and are continuing the work that began over two centuries ago.

Chardonnay is the basis of the Laurent-Perrier style. This grape variety brings Brut Sans Annee from “La Cuvee” to the House’s Champagnes with the most prestigious Cuvees bringing the freshness, the elegance and purity that make the Laurent-Perrier style so distinct. Pinot Noir is used to provide structure and longevity, while small amounts of Pinot Meunier are used to round out the wines. The magic of blending is Laurent Perrier’s signature quality.

Assemblage over vintage is a key element to Laurent Perrier’s success. The blends are comprised of three vintages from multiple plots and cellar aged for four years. The wines are vinified separately according to their vineyard, allowing for more control over the blending process. The Laurent Perrier portfolio is star studded with their prestige cuvee, Grand Siecle, a pair of popular rose Champagnes (produced entirely from Pinot Noir) and the vintage Cuvee Alexandra, the house’s most exclusive wine (which includes 20% Chardonnay). A non-dosage Ultra Brut, “La Cuvee” and various other bottlings are also included in their offer sheet.

Laurent-Perrier has been avant-garde in creating unique and elegant Champagne for nearly 200 years, making it one of the world's most esteemed Champagne Houses and also the largest family-owned brand. Laurent-Perrier was the first House to offer the successive breakthrough Cuvees of Grand Siecle, Cuvee Rose, Ultra Brut and Alexandra Rose Millesime. With 150 hectares under vine (not including purchased grapes), over seven million bottles are produced each year, making the house a major contributor on the world market, exporting to over 120 countries, worldwide.


Region Champagne: The sharp, biting acidity, cutting through the richness; the explosive force that shatters the bubbles as they rise to the surface; the intense flavor and compelling, lively mouthfeel; these are all hallmarks of a good Champagne. Most wines are made from a combination of Chardonnay, Pinot Noir, and Pinot Meunier, but there are pure-Chardonnay variants and ones that blend only Pinot Noir and Pinot Meunier. As a result, most wines come with a feeling of familiarity, if not nostalgia. Each Champagne house has its own unique style, so different bottles of Champagne may not resemble each other outside of the core varietal strengths. The soil composition of the subregion is characterized by belemnite and chalk, which lets it absorb heat during the daytime and release it at night. This terroir helps create the feeling of airy, playful lightness of fine sparkling wine.

These wines were originally marketed towards royalty, and you can feel a hint of that elusive blue-blood elegance and confidence while drinking one. A good Champagne carries you away like a hurricane carries small debris, and you can feel the powerful life force in each bubble even. The characteristic Champagne "pop" has become a staple at parties and celebrations around the globe - when you hear it, good times are right around the corner.
Country France: Wine is the lifeblood that courses through the country of France, pulsing with vigorous pride and determination. Viticulture is not just a hobby or an occupation in France; it is a passion, a cherished tradition that has been passed down through generations of wine stained hands. Winemaking is a beloved art that has been ingrained in the culture, an aptitude instilled in sons by fathers and the hallmark for which France’s reputation was built, allowing it to be renowned as, arguably, the most important wine producing country in the world.



For centuries, France has been producing wines of superior quality and in much greater quantity than any other country in the world. It boasts some of the most impressive wine regions, coveted vineyards and prestigious wines on earth. The regions of Bordeaux, Burgundy, Rhone, Sauternes and Champagne have become the benchmark, for which others aspire to become. Legendary producers such as Chateaux Margaux, Domaine De La Romanee Conti, Chapoutier, d’Yquem and Dom Perignon are idolized world-wide.



France has stamped its name on nearly every style of wine, from the nectar-like sweet Sauternes to hedonistic Chateauneuf Du Papes classic Bordeaux and Burgundy, to its sparkling dominance in Champagne. Many of the most infamous grape varietals in the world, such as Cabernet Sauvignon, Merlot, Pinot Noir and Chardonnay originated in France and are not only beloved, but utilized in the creation of some of the greatest wines on earth. French wine production commands the attention of the wine market year after year. With over 860,000 hectares under vine, and numbers close to 50 million hectoliters of wine produced annually, France dominates the market and sets the standard for not only product quality, but also quantity.



France’s many contributions to the world of wine have been absolutely indispensable. The country is the originator of the term “Premier Cru,” coined the term Terroir (a French term so complex there is no literal translation) and has laid the blueprint for a structured appellation system, which others have implemented in their own countries. French vineyard techniques and winemaking practices are mimicked world-wide. California vintners have been replicating Rhone style wines for decades, South America has adopted the French varietal of Malbec and countries around the world are imitating Burgundian styled Chardonnay and Pinot Noir.



With vast diversity in terroir, France is home to some of the most hospitable winegrowing locations on earth. The combination of topography, geology, climate, rainfall and even the amount of sunlight combined with the long historical tradition of winegrowing and making, has allowed the vintners of France to not only hone their skills, but learn from nature to create a product that like the world in which it resides… is very much alive.

Type of Wine Champagne (Rose): After the surge of popularity in the '90s, wine lovers around the world just can't get enough of Champagne Rose. Infused with the vibrant essence of Pinot Noir, Pinot Meunier, and Chardonnay, these wines will take you to the stars. They're confident, delicious, and intellectually stimulating - everything one could wish for.
Varietal Proprietary Blend: Proprietary Blend is a general term used to indicate that a wine is comprised of multiple grape varietals which are either “proprietary” to the winery or is blended and does not meet the required maximum or minimum percentage of a particular varietal. This also is the case for the grape’s place of origin, especially for region, appellation or vineyard designated wines. There are endless examples of blended wines which are labeled as “Proprietary Blend” and in conjunction with each region’s stipulated wine laws and regulations makes for a vast blanket for wines to fall into. Perhaps the simplest example is California; if a wine is to be labeled as Napa Valley Cabernet Sauvignon, it is required to have at least 75% of the varietal (Cabernet Sauvignon) and 85% of the fruit must be cultivated from the Napa Valley wine district. If the wine does not meet the requirements, it is then labeled as Proprietary Blend.

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