"It’s made from a blend of 35 percent pinot noir, 40 percent pinot meunier and 25 percent chardonnay. It’s a Perrier-Jouët so it’s beautifuly packaged. It has an exceptional ‘lightness’ in the mouth … fluffiness might be the technical term … but aside from that, I’m not a great rave for it.
I notice that Mr Walsh has reviewed other releases.
It’s creamy and aldehydic and sweet – rose petals, musk/vanillin, strawberries, cooked apples and fresh toast. It feels absolutely beautiful as it lilts across your tongue, and I could imagine folks really swooning over it. Entirely personal preference. For me it’s like the drinking equivalent of the perfume section of a Myer store. There’s elegance and finesse for sure but there’s so much fruit sweetness and heady mouth-perfume that the charm is somehow lost." - Campbell Mattinson

Perrier-Jouët just last year celebrated its 200th birthday, an event worthy of a glass of the good stuff! Founded at the start of the 19th Century, the house today owns a tiny 65 hectares of the finest vineyards in the five major Crus; Cramant, Avize, Mailly, Aÿ & Dizy, rated at an average of 99.2% on the Champagne Appellation quality scale. This provides a third of the House's needs, the remainder coming from small local growers, many of whom have supplied Perrier-Jouët for generations. There have only been seven Cellarmasters since the Houses inception in 1811, each a family member, and each carefully trained by his predecessor to retain the purity, character, legacy and style of Perrier-Jouët.

If the stable wasn't enough to impress you then the nose, the taste and the finish will. The glass shows off a brilliantly vibrant straw colour as the bubbles continue to rise to the top create a fine and delicate mousse. The aromas float from the glass and offer amazing complexity with sensual florals coupled with pear. Your palate is at the mercy of excellently structured stone fruits and almonds. The biscuit and toast is hear too, just very well refined. The finish is bliss.