About Laurent-Perrier Grand Siècle N° 24 Grande Cuvée Champagne
André-Michel Pierlot was a former cooper and bottler when he settled in the village of Tours-sur-Marne in 1812 to work as a wine merchant. He was succeeded by his son Alphonse, who bequeathed the House to his cellar master, Eugène Laurent. After Laurent’s death in 1887, his widow Mathilde Emilie Perrier became the steward and combined the two family names. Under her leadership, the business saw considerable development. Unfortunately, her daughter Eugénie-Hortense Laurent was forced to sell the estate during the economic crisis between the Wars.
Bernard de Nonancourt was at the helm from 1948 until his death in 2010, ushering in a new era for the business. Today, Bernard’s 2 daughters, Alexandra Pereyre de Nonancourt and Stéphanie Meneux de Nonancourt spearhead the operation. Michel Fauconnet, Laurent-Perrier’s third Cellar Master, continues to shepherd the family legacy forward. “I have spent my entire career at this House and share its passion for champagne, and its values of exacting standards and ionism,” says Fauconnet. Bernard de Nonancourt is credited with creating the signature Laurent-Perrier style of Champagne that blends tradition with innovation.
Grand Siècle is a blend of 3 exceptional years of complementary character, which enables Laurent-Perrier to achieve consistently exceptional results. The 24th iteration is an assemblage of vintages 2004, 2006, and 2007. The blend mostly features Chardonnay, supported by Pinot Noir. These come from 11 of the 17 Champagne Grands Crus. The expression was aged more than a decade in Laurent-Perrier’s cellars.
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About Champagne
Champagne has been associated with royalties since the 17th century, still maintaining its glorious reputation.
The French take Champagne seriously, so coming from the Champagne region of France isn’t the only requirement that keeps this drink from being “just sparkling wine.” The rules of the appellation require specific vineyard practices, particular types of grapes, specific pressing methods, and secondary fermentation of wine.
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