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Laurent-Perrier Alexandra Rose' 1998 Champagne
Laurent-Perrier Alexandra Rose' 1998 is one of Laurent-Perrier's prestige cuvees produced with 100% grand cru grapes. Laurent-Perrier Alexandra Rose' 1998 is elegant and balanced with Impressive length. It is made to be drunk with food.
| Laurent-Perrier Alexandra Rose' 1998 |
| Type |
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| Category: |
Rose' |
Prestige Cuvée: |
Yes |
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| Ratings (on a scale of 100) |
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| Champagne 411 |
94 |
Sept. 2012 |
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Average Retail Price |
| Wine Enthusiast |
95 |
12/01/10 |
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(750 ml bottle) $296 |
| Wine Spectator |
93 |
06/15/12 |
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Tasting Notes
Appearance: Light salmon with orange hues. Very fine steady bead.
Aroma/bouquet: Strawberry, pastry, rose petals, brioche.
Palate: Strawberry, dried apricot, pomegranate, toasted almonds, brioche. Nice acidity.
Additional comments: Made to be drunk with food. Elegant and balanced. Impressive length
When to drink: Laurent-Perrier Alexandra Rose' 1998 Champagne is ready to drink now through 2018.
| Alexandra Rose' 1998 Details
Label: Laurent-Perrier Grand Siecle Alexandra Rose' 1998
House/Winery: Laurent-Perrier
Wine Category: Sparkling Wine
Region & Country: Champagne, France
Type (Style): Vintage
Sweetness Level: Brut
Dosage: na
Prestige cuvée: Yes
Vineyards: 100% Grand Cru
Grapes: 80% Pinot Noir, 20% Chardonnay
Alcohol: 12%
Go to Champagne Details for a description of the above types, characteristics, and grapes. |
Laurent-Perrier Alexandra Rose' 1998
Production
Laurent-Perrier uses the méthode champenoise for their champagne production. Alexandra Rose' 1998 is composed of 80% Pinot Noir and 20% Chardonnay from grand cru villages. The grapes for this champagne are considered the finest and undergo a unique production. After harvest, the grapes are sorted and de-stemmed. Chardonnay grapes are added to Pinot Noir and macerated together for a short period of time. This is only possible in the best years and the two varietals must ripen at the same time. This process provides a delicate color. Stainless steel tanks are used for production. During the bottle fermentation, the wine ages at least eight years on the lees. |
