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Clos Lanson 2006 Champagne 75cl
|Mix 12||Mix 6||Single||Bottles|
|Clos Lanson 2006 - 75cl||Clos Lanson 2006 - 75cl||£149.95
|Size||bt per case||In Bond|
|Clos Lanson 2006
Price per Case
Weather: The 2006 vintage was a year of mixed weather. It began with a rainy spell and late spring, but with little or no frost in the vineyards. Early summer was positive, with the months of June and July creating perfect conditions for flowering. Although there were some storms in late-July, the overall health of the vines was great since the weather remained hot through to the harvest with spells of rain in August promoting even healthier grapes.
News Article: Read more about Clos Lanson 2006 in our blog article here.
Vineyards: 100% Grand Cru | Clos Lanson
Grape Varietes: 100% Chardonnay
Ageing: 7 years on the lees
Disgorged: December 2014
Dosage: 3 g/l
Drink: Now to 2030
Tasting Note: A pale golden colour with a stream of fine bubbles. Initially on the nose there are hints of lemon and roasted apples. On the palate it is very delicate: lemon and ripe fruits are abundant, leading to a mid-palate of toasted biscuits and vanilla. The length of flavour is long at the finish and there is so much fruit in this champagne you just can't believe it has such little dosage.
Tasted blind. Greenish deep straw. Creamy, lively nose. Fairly high dosage. I was going to guess Comtes until I saw that it wasn’t in the line-up! Slightly pinched finish. But then a peacock’s tail. The richest of these wines.
Smoky nose. So distinctive! A bit like Laphroaig malt whisky! The oak still rather marks it but Hervé claims it’s ideal to drink now. Good acidity but there are definite oak overlays. Fruit is a tad weak for the moment, but should come out from behind the oak eventually. Good saline quality. Again, not one of the most intense on the finish.
Pale golden straw. Impressive aromatic completeness and integration on the nose – although one is hit by Lanson’s trademark high acidity on the palate. Very firm and still quite chewy. Tastes pretty youthful and aggressively frothy. I’d hold on to this for quite a while. Embryonic. 12%”
Traditionally favouring a high-acidity style with blocked malolactic fermentation, Lanson has changed considerably under new Chef de Caves, Hervé Dantan. Universally blocking malolactic fermentation has been discarded to produce a softer and more complex style. More recently, in efforts directed towards image building, Lanson have begun displaying disgorgement dates on their bottles. Their cellars have also undergone an impressive makeover, affording this most historic of Champagne Houses an ultra-modern HQ.
Cellar Master: Hervé Dantan
Winery Location: Reims | Champagne, France
Champagne Region: Montagne de Reims
Annual Production (bottles): 5,000,000
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Jean-Baptiste Lanson, a long-standing friend and later associate of the Delamottes, gradually began to play an increasingly important role in the management of the House. After an agreement between the two families, he succeeded Nicolas-Louis Delamotte after his death and renamed the business Maison J-B Lanson et Compagnie. Jean- Baptiste worked to develop the business outside of France and particularly in Great Britain. He signed the first exclusive agent’s contract with the well-established Percy Fox company in London: a contract which lasted a hundred years and gave the house a dominant position in Great Britain.
In 1855 Victor-Marie Lanson, Jean-Baptiste’s son, took over the running of the house, at which point the name changed to Lanson Père et Fils. The house developed steadily and won increasing numbers of admirers among connoisseurs, including crowned heads – the House of Lanson has been the official supplier to the British court since 1900, when Henri Marie Lanson was awarded the title of ‘Purveyor of Champagne to Her Majesty’ by Queen Victoria. Later, Lanson also became the only Champagne of the principality of Monaco. In recognition of this honour, the House developed a special design to include Monaco’s symbolic chessboard pattern.
Victor Lanson then took the helm in 1928. He had a considerable in influence on the history of the house and would become known as the ‘great ambassador of Champagne’. In 1937, he wanted to promote sales of non-vintage dry wine and decided to name the blend Black Label in honour of the house’s biggest market, Great Britain. He was also one of the first to develop rosé champagne.
Etienne Lanson, one of Victor’s sons, joined the house alongside his father and eventualy took over in 1967. He decided to conserve vintages in the cellars to develop a unique wine library, from which the house still benefits today. In 1972, Jean-Paul Gandon joined the house and in 1986 became chief winemaker – a role he held for almost three decades!
In 2013, Hervé Dantan joined Champagne Lanson, working alongside Jean-Paul Gandon. In 2015, after two years of sharing and passing on the secrets of Lanson’s production, he assumed the great responsibility of Chef de Cave and has overseen extensive development at the house in recent years.