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Champagne Perrier-Jouet Grand Brut

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31.99 USD

Gary's Wine and Marketplace

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112.54 USD

Saratoga Wine Exchange

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46.99 USD

Wine.com (NJ)

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44.99 USD

Wine.com (WA)

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Wine.com (MA)

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Champagne Perrier-Jouet Grand Brut ()

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What to Expect

Champagne is specifically a sparkling wine made in the Champagne region of France; every other sparkling is simply that, sparkling wine. Made to be aged for a few to many years, in many languages "Champagne" is synonymous with "party". When young, Champagne exhibits the fresh fruit tones of its "cepage", or blend. Usually based on a blend the features either Chardonnay or Pinot Noir as its main ingredient, Champagne's fruit can range from citrusy to orchard fruits and even red berries. The wine gains distinct yeasty notes from its secondary fermentation, the one that adds the fizz, which is typically described as recalling brioche or bread. As it ages Champagne tends to lose its obvious fruit, which is replaced by subtle nutty tones and subdued elements of dried fruits.

Winemakers Notes

Alcohol Percentage: 12 %

Sugar Rate: 6-12 g/l

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Reviews

Mineral, biscuit, and toast on the nose with citrus joining in on the palate. Very fine mousse. There is crisp acidity on the front that gives way to a nice, dry finish. Pleasantly balanced. This was a very pleasing non-vintage brut champagne.


August 2009

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Just a little yeasty, honey notes with a nice fruit backbone. Very enjoyable.


May 2009

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Wine Enthusiast ReviewRated 91This wine explodes into the glass with a lovely display of fully ripe, creamy fruit flavors. There is a physiological ripeness to the fruit that is a rare pleasure in a brut Champagne, and the layers of citrus, tangerine and blossoms unfold elegantly to create a deep-and deeply satisfying-set of textural flavors.


January 2009

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91 Points, Wine Spectator. Shows finesse, along with depth to its honey, candied citrus and mineral flavors. Lovely balance and harmony render it seamless and graceful.


September 2009

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Source: WinoWorld


Lovely biscuit, honey and apple notes match the creamy texture and solid structure in this appealing NV bubbly.


November 2008

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hors d'oeuvers, caviar, seafood with light sauces and smoked salmon,carpaccio,scallops.


October 2009

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