Laurent-Perrier - Champagner Alexandra Grand Cuvee Rose Brut 2012

Bewertungen

• 99/100

  James Suckling
  Fascinating. Bronze with a green hue on the edges, showing dried oranges, blond tobacco, menthol, patisserie, dried strawberries and pie crust. Smoky and complex yet subtle. Medium-bodied with fine bubbles and lots of flavor but tight and focused, giving it positive energy, tension and great length. Lightly bitter grapefruit at the end. Some candied fruit. Co-fermented 80% pinot noir and 20% chardonnay. Aged about 10 years on the lees. Dosage 7 g/L. Drink or hold."

• 96/100

  Wine Spectator
  Offers a plush texture that carries gorgeous flavors of macerated cherry and strawberry preserves, blood orange gelée, toasted walnut, chamomile and saffron. Revealing a rich profile deftly integrated with a delicate spine of acidity and a minerally underpinning, this is effortlessly bright and graceful on the palate. Pinot Noir and Chardonnay. Drink now through 2037."

• 96/100

  The Wine Advocate
  A blend of 80% Pinot Noir from Ambonnay, Bouzy, Mailly-Champagne and Verzenay, combined with 20% Chardonnay from Avize, Cramant and Le Mesnil-sur-Oger, Laurent-Perrier’s 2012 Alexandra Rosé was disgorged in December 2023 with a dosage of seven grams per liter. Here, Pinot Noir juices-typically macerated for 48 to 72 hours-are co-fermented with Chardonnay musts, resulting in a wine of considerable complexity. Presenting a deep ruby hue, the wine unfurls from the glass with aromas of wild strawberry, pomegranate, blood orange and black velvet gooseberry. Medium- to full-bodied, satiny and beguiling, it reveals a flamboyant core of fruit, underpinned by succulent yet vibrant acidity and culminating in a perfumed, gently phenolic finish. Elegantly muscular and harmonious, it is a wine that compels one to refill the glass, confirming the adage that the best bottles are those that are swiftly emptied."

• 95/100

  Decanter
  The Alexandra Rosé from Laurent-Perrier is worth seeking out, with its ripe aromas of pomegranate and berries touched with notes of violets and brioche. The wine is elegant, but there is enough power here to stand up even to red meat at dinner - this is a wine of complexity, substance and length that is mature now but will continue to improve in the cellar. The grapes are exclusively grand cru; the fermentation is done using the saignée method, and the finished wine is 10 years on the lees before disgorging."

• 94/100

  Lisa Perrotti-Brown
  100% Grand Cru blend of 80% Pinot Noir and 20% Chardonnay, the Alexandra Rosé 2012 Millésimé brings a patrician pedigree to the glass. Luminous and intense aromas of savory red fruit, pink grapefruit, lemon, and chalk lead into a medium-bodied palate with a pinpoint mousse that’s richly embellished by ripe red fruit concentration and precision acid buoyancy. Balanced and refreshing, it has a luxuriously long finish with a subtle tannic note."

• 17,5/20

  Jancis Robinson
  Pale tomato red. Alexandra, after whom the wine is named, describes it as the colour of sky on a winter morning. Interesting, distinctive nose that's a bit like a vermouth - some herbs and slight bitterness. More interesting than the average pink champagne. Quite a bite on the end. Some cheese notes too. Liquorice, toasted bread and black fruits - bitter cherries? This is definitely a food wine. It might even go with some cheese and griotte cherries - perhaps that Basque combo? Serious wine. By no means a run-of-the-mill rosé."