Laurent Perrier Champagne Grand Siecle No. 26

"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. Drink or hold."

"Powerful aroma of orange peel and something in the putty/chalk spectrum. It somehow manages to be both tight yet approachable, dense in terms of flavour concentration yet filigree in terms of texture. As usual, it's so Chardonnay! Overriding citrus character and quite amazingly long, a mouthful tingling on the palate for minutes not seconds. Enormous finesse. Massive pleasure. This would make the most luxurious aperitif. Michel Fauconnet, having welcomed the new chef de cave in January 2023, must be especially proud of this wine. — The usual tri-vintage blend, in this case 65% 2012, 25% 2008 and 10% 2007. About 70 different ingredients from eight grands crus, of which, as usual, the dominant grape is Chardonnay, comprising 58% of the blend. The Chardonnay came from Le Mesnil-sur-Oger, Oger, Cramant and Avize, while the 42% Pinot Noir was from Laurent-Perrier's home town of Tours-sur-Marne plus Ambonnay, Bouzy and Verzy. The blend was bottled just after the 2013 harvest and this bottle, from the first of several disgorgements, has a dosage of 7 g/l. One of the 'immutable principles' of Grand Siècle is that it should be aged on lees for at least 10 years but market pressure (fuelled by the new phenomenon of investing in champagne) seems to have reduced the ageing period slightly. The wine was presented to me by new chef de cave Maximilien Bernardeau, who says he had experience of making all sorts of champagne from all over the region when working in his previous lab job. He claims that this wide-ranging exposure to all sorts of champagne happily allowed him to decide that his favourite style of champagne was the same as Laurent-Perrier's! (JR)." Drink 2023 - 2033

"The NV Brut Grand Siècle #26 is a stunning Champagne, revealing a complex, dense bouquet of confit citrus, white peach, white flowers, honey, beeswax and menthol. Medium to full-bodied, enveloping and layered, it has a deep, fleshy core of fruit, bright acids, a vinous texture and broad shoulders, segueing into a long, mineral and delicately saline finish. Chardonnay remains the majority, making up 58% of the blend (sourced mainly from Le Mesnil), while Pinot Noir, primarily from Tours-sur-Marne, comprises 42%. This is a blend of the 2012 (65%), 2008 (25%) and 2007 (10%) vintages and was disgorged with a dosage of seven grams per liter." Drink 2024 - 2044