Laurent-Perrier Ultra Brut

Description

Aspect: Very pale and crystal-bright in colour.Aroma: Intense and complex on the nose, with a wide range of aromas, including citrus and white fruit and flowers, such as honeysuckel. The combined effect gives off an impression of freshness, much like ocean air.Taste: Airy and delicate, yet surprisingly long. Floral and fruit flavours combine with mineral notes to give a wine that is pure without being austere. he finish is long and leaves the palate clean. Its delicate finish, wich leaves the palate fresh, and its subtle balance make this the most versatile champagne in Laurent-Perrier’s range. Its capacity to bring out flavours in food makes it ideal from apéritif to dessert. This champagne pairs well with caviar or foie gras, seafood or oysters – and even accompanying a cigar at the end of a meal.

Wine Enthusiast

• we93

Ultra Brut, the original no-dosage Champagne, is the name and that’s just how this bone-dry wine tastes. It’s totally crisp, fruity, structured and fresh. Acidity from tight citrus combines with apples and pears to produce a wine that offers both fruitiness and dryness. Like many super-dry Champagnes, it will benefit from some bottle aging, so drink at least six months after purchase.

Roger Voss, December 1, 2014

Wine Advocate

• wa92

The current NV Ultra Brut is a 52% Chardonnay and 48% Pinot Noir blend that is based on the 2007 vintage; it includes – as always – a reserve of the former Ultra Brut vintage, in this case 2004. In fact, the Ultra Brut is produced only every three years on average and the 2007 base is only the twelfth cuvée since the (1976), which was released in 1989. It is citrus-colored and has some very nice white-golden reflections. Bright and fresh on the intensely-flavored brioche nose, this vibrant, round and mouth-filling Champagne reveals a persistent mineral complexity and structure, along with very elegant and refreshing citrus fruit.

Stephan Reinhardt, June 2016

Wine Spectator

• ws90

A crisp version, with the firm backbone of acidity enmeshed with a minerally underpinning and notes of grapefruit granita, preserved lemon, fresh herbs and oyster shell. Chardonnay and Pinot Noir. Drink now.

Alison Napjus, August 7, 2023