A light yellow with delicate beading in the glass. A delicate, subtle nose with aromas of fresh pineapple, dried apricots and almonds. A very pleasant, rounded attack, followed by a marked sense of balance, with a lively finish offering hints of white peach and mirabelle.

The wine-growing year began with a cold winter, but not so cold as to damage the vines. Spring was generally mild with very few frosts, except in early April. Rainfall was normal. Summer was a time of contrasts, with a heatwave and very patchy rainfall in July, while August brought frequent storms, followed by cool, overcast weather and unusually high rainfall. Severe episodes of hail affected 4,750 hectares in 71 municipalities. The grapes were harvested between 7th and 25th September, depending on the sector. Ripeness levels in an abundant harvest were satisfactory, if uneven.

Composed of Chardonnay 50%, Pinot Noir 50%.

Laurent-Perrier is selective when declaring vintages – rarely declaring them and only in the very best years with a unique character. Thus the BRUT MILLÉSIMÉ (Vintage Brut) is an exceptional wine and while it maintains the signature style of the House’s wines, it refl ects the unique characteristics of the vintage year.

Laurent-Perrier’s millésimes have excellent ageing capacity.

Passion, creative boldness, free spirit and elegance through simplicity are the founding values of the House. At Laurent-Perrier, passion guides the hand. An unrivalled creator of style and emotions since 1812, Laurent-Perrier suits every occasion and offers a unique experience for all senses through its innovative and comprehensive range of champagnes.

In 1881, when Cellar Master Eugène Laurent inherited the Alphonse PierlotChampagne House. The picturesque village where the House is situated is ideally situated at the crossroads of the three main wine growing areas of the Marne département. It is also part of the 17 Champagne villages ranking in the prestigious ‘Grand Cru’ area.

Food Pairing: The Brut Millésimé 2006 pairs harmoniously with fish in sauce, while its roundness and delicacy will prolong your tasting pleasure in the company of poultry or other white meats. Recommended serving temperature is between 9°C and 11°C.