By Michael Hepworth
Los Angeles, CA(Spiritsman)2/16/12—Lanson champagne is well known in Europe where it is the fourth oldest,champagne, but in the USA it is still relatively unknown. The premier champagne at Wimbledon and for the British Royal Family, Lanson have recently released Lanson Brut Rose ($49) and Lanson Black Label Brut ($39) in the marketplace, and both benefit from the longer aging method that Lanson adopts.
They do not put their wines through malolactic fermentation, and this alternative method is used to better preserve the purity and freshness of the fruit in each cuvee. Minimum aging is three years and the Brut Rose has a pale salmon color with an aroma of roses and red berries and is tender on the palate.
Rather than accelerate the aging process, the fruit driven Lanson champagnes are slowly aged in limestone cellars before bottling takes place, an they are then cellared for not less than three years. Vintage bends are aged for a minimum of five years.
The Black Label Brut features Pinot Noir grapes with a hint of amber, and there is also a taste of toast, honey and citrus fruit. Perfect for toasting or served as an aperitif this is a champagne that might take a little bit of getting used to but well worth the effort.
Founded in 1760 by Francois Delamotte, the company joined up with Jean-Baptiste in 1828 and the company name was formed nine years later. By the end of the 19th century, Lanson was supplying champagne to much of the nobility and aristocracy of Europe, and in particular the courts of England, Spain and Sweden.
Relationships with the grape growers who supply the pinot noir, chardonnay and pinot meunier grapes is important to Lanson. They also have their own vineyard, a one- hectare spot called Clos de Lanson growing chardonnay grapes in Reims, the only one in the walled city.
In a current survey of champagnes in Tasting Panel Magazine, Lanson Rose Brut received a rating of 93, and was considered “smooth and lush with lovely balance and smooth seductive berry fruit : elegant and seamless, long and charming.” http://www.tastingpanelmag.com/
Michael Hepworth
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