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Marks and reviews
The Perrier-Jouët Champagne House was founded in 1811 by Pierre Perrier and his wife, Adèle Jouët. Produced from exceptional terroirs in Champagne (Aÿ, Mailly-Champagne, Avize and Cramant), the house’s cuvées are renowned for their unique style, mixing aromatic richness, sophistication and subtlety. Perrier-Jouët became Queen Victoria’s official champagne in 1861, then that of the French Imperial Court.
Owned by the Champagne company, GH Mumm, since 1959, the Perrier-Jouët House particularly stands out through the iconic bottle of its prestigious cuvée "Belle Époque", devised by Émile Gallé in 1969.
Produced from around fifty crus, this Grand Brut by Perrier-Jouët is the perfect expression of the diversity and high quality of the terroir of this famous Champagne house.
Vinification and ageing
The manually harvested grapes are subject to alcoholic fermentation in thermoregulated, stainless steel vats, followed by malolactic fermentation. This cuvée, which dosage is 8 to 11g/litre depending on the year, enjoys an ageing process that is greater than two times the appellation criteria.
This Grand Brut by Perrier-Jouët is a careful blend of reserve wines, looked after with particular care by the cellar master to produce a champagne with character each year. This cuvée is made of a blend of 20% Chardonnay, 40% Pinot Noir and 40% Pinot Meunier.
The wine is a beautiful golden colour.
The Grand Brut cuvée by Perrier-Jouët offers a beautiful aromatic finesse imbued with subtility and delicacy. Notes of white flowers (orchard flowers, linden, honeysuckle), fresh fruits (lemon, peach) and yellow fruits (apricot, mango) which give way to a pleasant development towards hints of butter, brioche and vanilla.
On the palate, the attack is direct. The champagne has structure, balance, roundness and a light vinosity. A fresh wine which finds its balance in its complexity.
Food and wine pairings
This Grand Brut by Perrier-Jouët goes perfectly with fish in carpaccio, white meats and even vegetables anywhere between half-cooked and half-raw, served, for example, with stir-fried tofu.
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