Laurent Perrier Grand Siècle No. 25 Champagne 750ml

Product Info

95pts Vinous Media
The NV Grande Cuvée Grand Siècle No. 25 is pliant and expressive in the glass. Apricot, baked apple tart, white flowers and a touch of patisserie all meld together. There's gorgeous textural depth and resonance here. The No. 25 is just starting to open in its aromatics, but it is a young Champagne with a very bright future. Disgorged: February 2023. Drinking Window: 2025 – 2040 - By Antonio Galloni on April 2025

Terroir
The Grand Siècle series by Laurent‑Perrier is sourced from a selection of Grands Crus vineyard sites across the Champagne region, predominantly in the Côte des Blancs for Chardonnay and the Montagne de Reims for Pinot Noir. The No. 25 iteration draws from the vintages 2008 (≈65%), 2007 (≈25%) and 2006 (≈10%). The varietal composition is approximately 60% Chardonnay and 40% Pinot Noir, with fruit from nine Grand Cru villages such as Avize, Cramant, Ambonnay, Bouzy and Verzy. The soils in these sites are chalky, limestone-rich and yield wines with crystalline minerality and bright acidity — key elements in the house’s prestige cuvée.

Winemaking & Technical Notes
Grand Siècle No. 25 is crafted following the house’s philosophy of assemblage rather than being tied to a single vintage, with the objective of creating a “perfect year” from the complementary strengths of three harvests. After blending, the wine rests for around 10-12 years on the lees, developing complexity and depth. The dosage is stated as 7 g/L, lending a dry, refined profile. The long aging, choice of top-sites and careful vinification result in a champagne of potential age and sophistication.

Tasting Notes
In the glass, No. 25 exhibits a luminous white-gold color with fine, persistent effervescence. On the nose there’s a rich tapestry of aromas: citrus zest (lemon, lime), mandarin, white pear, and stone-fruit, layered with toasted brioche, flaked almonds, honeysuckle and a subtle mineral undercurrent of oyster shell or chalk. The palate delivers elegance and power in tandem: a crisp arrival gives way to creamy texture from lees aging, fruit of white peach and yellow apple, and mid-palate minerality that is firm yet seamless. The finish is long and persistent, with candied citrus peel, salted almond and a hint of smoked-stone and sea spray. Reviewers note the wine “bursting from the glass with scents of nectarine, pear, orange oil … a fleshy core of fruit girdled by a racy acidity”.

Food Pairing & Service
Serve chilled at around 10-12 °C (50-54 °F) in a large tulip-shaped glass to allow the aromas to unfold. Given its depth and complexity, it can benefit from 10-15 minutes in the glass before serving to open up fully. This cuvée shines with premium pairings: poached lobster with beurre blanc, diver scallops with truffle butter, roast turbot with sea-salt and herbs, or white-meat dishes such as veal medallions in a light cream sauce. For cheeses, choose well-aged Comté or Epoisses, and for a decadent trick, pair with white truffle risotto or caviar on blinis. It’s equally suited to celebratory moments where the wine itself is the highlight.