Prior to 1968, making non-vintage rosé champagne was virtually unthinkable. It was in the midst of a cultural revolution that the visionary Bernard de Nonancourt gave it its credentials. This daring wine combines real structure with freshness and a soft, vinous character—it is one of the few rosés still made by the saignée method.
Laurent-Perrier Cuvée Rosé's color evolves gently from a pretty raspberry tint to a hint of salmon. The bead is so fine that it seems to dance in the glass and then on the palate. This champagne is subtle, forthright, and very fresh on the nose, suggesting a basketful of small berry fruits: strawberries, raspberries, blackcurrants, blackberries, redcurrants, and morello and black cherries. The overwhelming sensation is one of freshness.
Fruit dominates the palate. This lively, well-rounded wine combines structure and freshness. The forthright, slightly sharp attack is like breathing the heady aromas of a freshly-picked basket of berry fruits—a symphony of aromas with a gently-rounded, tender finish. It works perfectly with soft, creamy cheeses such as Chaource, Mussy-sur-Seine, and Langres, and with desserts such as a berry fruit salad. The more daring marry it with Asian or Indian cuisine. (from Laurent-Perrier)