Lanson Black Label Brut Champagne

$39.94

91 points Wine Spectator

 This creamy Champagne is bright and citrusy, offering an expressive and well-meshed mix of ripe blackberry, pastry dough and pickled ginger flavors. Racy finish. Disgorged October 2016. Drink now through 2021. (AN)  (11/2017)

90 points Vinous

 Light gold. Aromas of nectarine, pear and lemon curd, with subtle ginger, lees and floral accents. Sappy orchard and citrus fruit flavors are given spine by tangy acidity and pick up spiciness and a chalky nuance with air. Powerful yet lithe and focused, finishing with very good clarity and length and lingering spiciness. (JR)  (1/2015)

90 points Wine Enthusiast

 Like most Lanson wines, this nonvintage cuvée is a blend dominated by red grapes (Pinot Noir and Pinot Meunier). Ripe while also crisp and stylish, it has weight and richness while remaining well to the dry side of Brut. The bottling is ready to drink. *Editors' Choice* (RV)  (12/2015)

Connoisseurs Guide

 Bright and lively with a whisper of lemons in the background but always more yeasty than fruity, Lanson's basic Brut is a crisp, racy wine that is sprightly, dry and insistently fresh on the palate. Its creamy mousse is nicely sustained, and its cleansing, slightly tart finish shows a mildly minerally edge. It is not an especially rich Champagne, but it is very well-made in a style that invites drinking with sundry shellfish first courses.  (12/2015)

Jancis Robinson

 Based on 2013. Disgorged January 2017. Dosage 9 g/l. Current release. 50% Pinot Noir, 35% Chardonnay, 15% Pinot Meunier. 100 base wines; the reserve wine may come from 10 different vintages. From 2013 there is some non-malo wine. There is a tiny bit of malo wine in this blend. Smoky, fumy nose – really reminiscent of bonfires! Seems almost sweet on palate entry. Lots of energy and approachability. Well done! Nose reminds me of a very good Grosses Gewächs Riesling. (JR)  (8/2017)

James Suckling

 Very fresh citrus and green apple aromas on the nose, really pristine, airy and bright; some floral notes and chalky minerals too. The palate has a very direct, crisp and assertive style to it, nothing aggressive though. It tingles with acidity carrying citrus and green apple flavor nice and deep. Drink now or hold for two to three years to soften it out.  (7/2015)

Robert Parker's Wine Advocate

 The youngest release of the NV Black Label Brut is based on 2011 (75%) and 25% reserve wines from many vintages. Disgorged in October 2015, the Black Label displays ripe white and lemony fruit flavors on the fresh and nutty nose. Round, elegant, lean and fresh on the palate, but still a bit austere in the grippy finish, it should be aged for several years to soften its acidic style, which will show much better with maturity. This should be excellent with oysters and raw fish. (SR)  (6/2016)

Wine & Spirits

 Flinty, smoky and rooty, this builds freshness from underneath the reductive notes, yielding floral lemon scents. It’s round and balanced. For aperitifs.  (12/2013)

Winemaker's Notes

Black Label's brilliant color recalls the characteristic straw tones of the Pinot Noir, with glints of amber. It is lively in the flute, with a fine stream of persistent bubbles. Its fresh aromas combine the impression of vitality and spring-time scents, together with hints of toast and honey. On the palate, bouquets of ripe fruits and citrus create a sensation of opulence yet lightness.

Critical Acclaim

  • 90 Points Wine Spectator - "Firm and smoky, offering flavors of candied cherry, bread dough, lemon zest and toasted raisin bread, with a lively bead. Moderate finish."
  • 90 Points Stephen Tanzer - "Light yellow-gold. Meyer lemon and pear skin aromas are complemented by notes of chalky minerals, quinine and brioche. Chewy and dry on entry, then fleshier and smoother in the mid-palate, offering densely packed orchard fruit flavors and a hint of bitter citrus pith. Closes with firm grip and very good, mineral-driven persistence, leaving a toasty, smoky note behind. Here's an NV bottling that deserves cellaring."
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