The Friday Bubble – New release Laurent-Perrier Grand Siecle Iteration No 26 MV with Essi Avellan MW

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Today on The Friday Bubble with Essi Avellan MW and Nick Baker ; Laurent-Perrier Grand Siecle Iteration No 26 MV.

Today sees the launch of Laurent-Perrier Grand Siècle Iteration 26 in 75cl and as always GS is based on three vintages, the youngest being the most dominant (65% 2012, 25% 2008 & 10% 2007) and with so much 2012 you see the influence of the generous fruit year and great freshness comes from both 2012 and 2008, the dash of 2007 adding more richness.

The idea of Grand Siècle was born from a simple observation: that nature would never provide the perfect oenological year, but that thanks to the art of assemblage, Laurent-Perrier could in fact create it. Always a blend of three exceptional vintages that perfectly complement each other, Grand Siècle was launched in 1959 as a blend of 1952, 1953 and 1955. One year is chosen for structure, one for finesse and one for freshness, creating a unique combination of power and balance from wines of the very best vintages. The grape juice is fermented in 100% stainless-steel tanks as Laurent-Perrier very much believe in keeping the juice away from oxygen and protecting those floral aromatics.

Iteration is blended from 11 Grands Crus. From June 2019, L-P introduced ‘Iterations‘ to identify the blend of Grand Siécle. Since 1959, Grand Siècle has been revealed only 26 times in bottle format and 23 times in magnum.

Grand Siècle Iteration N° 26:

Assemblage of Vintage Years: 2012 (65%), 2008 (25%), 2007 (10%)
2012: winter and spring frosts had an impact on yields, which were rather moderate. The dry, sunny summer produced wines of great finesse with elegant and balanced Chardonnays and Pinots Noirs with red fruit aromas.
2008: the cool, sunny summer produced complex, well-structured wines for an outstanding vintage with high quality Chardonnays and Pinots Noirs revealing exceptional aromatic richness.
2007: a warm spring, the effects of which were mitigated by a mixed summer, revealing straightforward wines with a beautiful freshness that will keep over time, with Chardonnays having complex aromas of white and citrus fruits and Pinots Noirs with aromas of yellow fruits.
8 Grand Crus:
58% Chardonnay from Le Mesnil-sur-Oger, Oger, Cramant, Avize

42% Pinot Noir from Tours-sur-Marne, Ambonnay, Bouzy, Verzy

100/100 points, James Suckling

“This is really something. Electric on the palate. The aromas are so complex with sliced fresh and dried ginger, subtle pie crust, tarte tatin and hints of nutmeg with some salted caramel. Toasted bread, too. Always subtle. The palate is full- to medium-bodied yet hemmed-in with a freshness and balance that draws you back. Savory and vibrant. It’s full of energy. Spectacular. Fascinating. Symphonic blend of 2012, 2008 and 2007. 65% of the 2012, 25% of the 2008 and 10% of the 2007. Eight grand cru. Chardonnay 58% and 42% pinot noir. Disgorged February 2023. 10 years on the lees. 7g/L dosage. Drink or hold”

94-96/100 Essi Avellan MW

“This iteration of Grand Siècle leans heavily on the Chardonnay side with its 58% proportion. Two great vintages, 2012 and 2008, compose a lion’s share of the blend with 2007 supporting. The overall impression is one of ripe and exuberant fruitiness. Upon release this February 2022 disgorgement shows rather open and expressive already in all its honey and floral tones. Taking into account the varietal proportion, Pinot Noir’s presence can be felt strongly on both the nose and palate. There is ample power and body to the richly textured palate, the 2012 vintage seems to be driving the wine at the moment. Lots of concentration here, which no doubt will reward cellaring.”

19.5/100 Jancis Robinson MW

“Powerful aroma of orange peel and something in the putty/chalk spectrum. It somehow manages to be both tight yet approachable, dense in terms of flavour concentration yet filigree in terms of texture. As usual, it’s so Chardonnay! Overriding citrus character and quite amazingly long, a mouthful tingling on the palate for minutes not seconds. Enormous finesse. Massive pleasure. This would make the most luxurious aperitif. Michel Fauconnet, having welcomed the new chef de cave in January 2023, must be especially proud of this wine.”

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