Laurent Perrier Grand Siecle No 23 Magnum
Dried lemons, salted almonds, oyster shells, croissants, iodine, baked apples, spices and some ginger notes. White pepper, too. Vibrant and fresh, with a distinct saline edge. I like the subtle spice character. So much subtle power and tension. 58% chardonnay and 42% pinot noir, from 2006, 2004 and 2002. 14 years on the lees, three or four more than the normal bottle release.
Fabulous aromas of brioche, pie crust, lemon tart and fresh apple. Full-bodied, very dense and layered with freshness and energy that couples well with the palate. Powerful acidity gives great structure to this. Goes on for minutes. Extremely structured. Three vintages – 2006 (65%), 2004 (20%) and 2002 (15%). Blend of 58% chardonnay and 42% pinot noir. From 11 grand crus. Aged in magnums. One for the cellar. Available only magnum. Drink or hold. James Suckling, 99 Points
Dried lemons, salted almonds, oyster shells, croissants, iodine, baked apples, spices and some ginger notes. White pepper, too. Vibrant and fresh, with a distinct saline edge. I like the subtle spice character. So much subtle power and tension. 58% chardonnay and 42% pinot noir, from 2006, 2004 and 2002. 14 years on the lees, three or four more than the normal bottle release.
Fabulous aromas of brioche, pie crust, lemon tart and fresh apple. Full-bodied, very dense and layered with freshness and energy that couples well with the palate. Powerful acidity gives great structure to this. Goes on for minutes. Extremely structured. Three vintages – 2006 (65%), 2004 (20%) and 2002 (15%). Blend of 58% chardonnay and 42% pinot noir. From 11 grand crus. Aged in magnums. One for the cellar. Available only magnum. Drink or hold. James Suckling, 99 Points
Dried lemons, salted almonds, oyster shells, croissants, iodine, baked apples, spices and some ginger notes. White pepper, too. Vibrant and fresh, with a distinct saline edge. I like the subtle spice character. So much subtle power and tension. 58% chardonnay and 42% pinot noir, from 2006, 2004 and 2002. 14 years on the lees, three or four more than the normal bottle release.
Fabulous aromas of brioche, pie crust, lemon tart and fresh apple. Full-bodied, very dense and layered with freshness and energy that couples well with the palate. Powerful acidity gives great structure to this. Goes on for minutes. Extremely structured. Three vintages – 2006 (65%), 2004 (20%) and 2002 (15%). Blend of 58% chardonnay and 42% pinot noir. From 11 grand crus. Aged in magnums. One for the cellar. Available only magnum. Drink or hold. James Suckling, 99 Points
Being released in magnum, the NV Brut Grand Siècle #23 is showing beautifully, mingling aromas of peach, pear, fresh pastry, citrus oil, buttered toast and white flowers. Full-bodied, fleshy and ample, it's elegantly gourmand, with fabulous depth and a long, expansive finish. This is a blend based on 2006, complemented by 2004 and 2002. The volume and texture characteristic of the 2006 and 2002 vintages take the lead here, with the 2004 bringing supplemental aromatic complexity. One of the more demonstrative recent renditions of Grand Siècle, this is a fabulous choice for drinking over the next decade or two. 96 pts, William Kelley, The Wine Advocate
The NV Brut Grande Cuvée Grand Siècle No. 23 (Magnum) is fascinating to taste within the context of the other wines in the series. The No. 23 is a decidedly vinous, ample Grande Siècle built on texture and resonance more than anything else. Lemon confit, lemon oil, marzipan, dried flowers and spice all flesh out as the wine opens up with air. The blend is 2006 (65%), 2004 (20%) and 2002 (15%). Disgorged May 27, 2019. 95 pts, Antoni Gallioni, Vinous