Lanson
Champagne Le Black Création 257 Brut
| Denomination | AOC Champagne Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | Chardonnay, Pinot Nero |
| Aging | Ageing on the lees for at least 36–48 months and at least 6 months after disgorgement (around 4 years) |
- Classic Method Brut: fine and persistent bubbles, fresh and balanced taste
- Premium blend: 50% Pinot Noir, 35% Chardonnay, 15% Pinot Meunier
- Spring aromas: pear, citrus, flowers, brioche, honey and toasted notes
- Aged 36–48 months: without malolactic fermentation, retains freshness and lightness
- Serving and pairings: 6–8 °C, ideal with fish, shellfish and white meats
Description
What kind of wine it is
Lanson's Champagne Brut embodies the essence of the Traditional Method, the result of a blend of Pinot Noir, Chardonnay and Pinot Meunier. It displays a brilliant gold colour enriched with amber highlights and a fine, persistent perlage. On the nose, it opens with aromas of pear, citrus, flowers and brioche. On the palate, it reveals a full structure, where the clarity of the fruit merges with notes of honey and toasted bread, leading to a long and balanced finish with every sip.
Where it comes from
This wine originates in Reims, in the heart of the Champagne region, where Lanson has been based since 1760. It is made from grapes selected from around fifty crus, ensuring consistent quality over time. Already a supplier to the Royal House of England, the Maison creates a cuvée that faithfully reflects the territory, precisely harmonising the maturity of the fruit and natural freshness to define a highly reliable flavour profile.
How it is produced
Production strictly follows the Traditional Method. The distinctive technical feature is the choice not to carry out malolactic fermentation, which is essential to preserve the freshness and agility of the sip. After the prise de mousse, there is a maturation on the lees for at least three years, enriching its aromatic depth. After disgorgement, completed with a Brut dosage, the wine rests for a further six months to best integrate every organoleptic nuance.
History and Curiosities
Founded in 1760, Maison Lanson is one of the oldest and most prestigious Champagne houses, and has been a historic supplier to the Royal House of England since 1900. The cuvée, created as a tribute to the British market and dedicated to Victor Lanson, embodies an elegance that has captivated princes and emperors. It is born from the blending of 40-50 different crus, selected to enhance each vintage. The decision to forego malolactic fermentation preserves a vibrant freshness, ensuring a balanced sip.
Awards
-
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
91/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1760
| Name | Lanson Champagne Le Black Creation 258 Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | Chardonnay, Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | Lanson |
| Story | History and Curiosities Founded in 1760, Maison Lanson is one of the oldest and most prestigious Champagne houses, and has been a historic supplier to the Royal House of England since 1900. The cuvée, created as a tribute to the British market and dedicated to Victor Lanson, embodies an elegance that has captivated princes and emperors. It is born from the blending of 40-50 different crus, selected to enhance each vintage. The decision to forego malolactic fermentation preserves a vibrant freshness, ensuring a balanced sip. |
| Origin | Champagne, Reims, France |
| Fermentation | Ageing on the lees for at least 36–48 months and at least 6 months after disgorgement (about 4 years) |
| Production technique | Classic method (traditional method) |
| Wine making | Traditional method (metodo classico): blending/selection of numerous crus; complete avoidance of malolactic fermentation; ageing on the lees for at least 36–48 months (about 3 years) and at least 6 months after disgorgement. |
| Aging | Ageing on the lees for at least 36–48 months and at least 6 months after disgorgement (around 4 years) |
| Allergens | Contains sulphites |