Champagne AOC Grand Cru Brut Cuvée 1 Tradition Jacques Rousseaux Laurier

What kind of wine is it

Laurier's Tradition Champagne is a sparkling wine made from Pinot Noir using the Traditional Method in the Champagne region. This Grand Cru cuvée reveals an elegant and complex style, balancing structure and freshness. Fermentation in stainless steel and aging on the lees for three years give it aromatic clarity and finesse, perceivable both on the nose and palate.

Where it comes from

The grapes come from Grand Cru vineyards in Verzenay and Verzy, on the slopes of the Montagne de Reims. The cool climate and Atlantic breezes promote slow ripening, while the chalky-limestone soils rich in marine fossils lend the wine pronounced minerality. The south-east exposure and altitudes between 100 and 200 meters ensure fragrant grapes with a natural balance between sugars and acidity.

How it is made

Hand harvesting in small crates preserves the integrity of the Pinot Noir berries. After gentle pressing, the free-run juice ferments in stainless steel at controlled temperature. The second fermentation takes place in the bottle according to the Traditional Method, with aging on the lees for at least thirty-six months. Disgorgement and a light addition of liqueur d’expédition complete the process and enhance its complexity.

Tasting notes

In the glass, it displays a brilliant golden color and a fine, persistent perlage. Aromas of fresh biscuit, dried apricot, orange marmalade, and candied citron appear on the nose, with mineral notes as well. On the palate, freshness and chalky minerality combine with a silky texture and balanced body. The finish is savory and long, with a sweet note of candied fruit.

Food pairing

This Champagne pairs with fish dishes such as amberjack carpaccio and steamed shellfish, and goes well with spinach and butter ravioli. The contrast between the wine’s liveliness and the savory notes of fresh goat cheese enhances both. In French cuisine, it complements quiche Lorraine and light dishes based on soft cheeses.

When to serve it

Thanks to its structure and extended aging on the lees, this cuvée maintains elegance and vibrancy for up to seven years after disgorgement. It is best served at 8-10 °C to fully appreciate its freshness and aromatic complexity. Ideal as an aperitif and throughout the meal, it offers versatility for various occasions.