This past week I met with Laurent-Perrier’s Michelle Defeo and learned about some of the renovations that have been made back in Tours-sur-Marne where LP is located. Apparently a lot has changed since the last time I visited. For one thing, they have an entirely new dedicated facility for making their rose which is so secret even Michele hasn’t visited it. Over the past few years I have noticed a big improvement in what was already a great, iconic rose Champagne, and now I have an explanation. If you haven’t had a chance to taste the Laurent-Perrier "Cuvée Rosé" Brut Rosé Champagne ($67.99) lately, it is worth a look- the quality is spectacular.
This rose is, as it always has been 100% Grand Cru Pinot Noir and it is made with a full maceration of all the skins and all of the juice. Most rose is another way, by blending a small (usually less than 10%) amount of red wine with a base of white wines. The full skin contact of this rose gives it a more robust color and considerably more Pinot Noir aroma and flavor than a blended bottle. This wine is always aged for at least four years on the lees, and has the gravitas, complexity and length of a tete de cuvee.
My wife Cinnamon and I enjoyed our bottle with some Siren Fish Company lox. Siren Fish is a small operation committed to getting great quality fish, mostly from Bodega Bay and Fort Bragg direct to fish lovers as quickly as possible. Their lox were incredible, and I can’t wait to try more of their stuff. The pairing was incredible, and the gently cured, rich salmon showed off the breadth and cut of the LP rose. This was a treat that I want to repeat!
A toast to you!