Perrier-Jouët : Belle Epoque 2014
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Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
Parker
Wine Spectator
J. SucklingDescription
A fine and complex vintage champagne
The producer
The Perrier-Jouët Champagne House was founded by Pierre Perrier and his wife Adèle Jouët in 1811. Produced from exceptional Champagne terroirs (Aÿ, Mailly-Champagne, Avize and Cramant), the house's wines are renowned for their unique style which combines aromatic richness, refinement and finesse. From 1861, Perrier-Jouët became Queen Victoria’s official champagne, then that of the French Imperial Court.
Owned by the Champagne Company, GH Mumm, since 1959, Perrier-Jouët's uniqueness lies in its iconic cuvée's prestigious "Belle Epoque" bottle, designed by Emile Gallé in 1969.
The wine
An iconic champagne, Belle Époque by Perrier-Jouët is the first wine to be decorated with a white Japanese anemone, a design created in 1902 by Émile Gallé, an Art Nouveau master.
A perfect expression of the house's style and the result of a most harmonious blend, Perrier-Jouët's Belle Époque 2014 is made from emblematic Champagne crus (Cramant, Avize, Chouilly, Mesnil-sur-Oger, Vertus and Mailly).
Aged for a minimum of 6 years in the house’s cellars, this brut champagne comprises a dosage of 8 g/litre.
The vintage
A particularly mild and rainy winter preceded a dry and sunny spring. The summer was marked by contrasting temperatures and heavy rainfall. The milder conditions from September onwards were ideal for ensuring optimal ripeness of the grapes, which gave rise to a wine that harmoniously blends complexity and fruitiness.
The blend
Chardonnay (50%)
Pinot Noir (45%)
Pinot Meunier (5%).
Belle Époque 2014 by Perrier-Jouët: Characteristics and tasting tips
The tasting
Colour
This wine showcases a delicate pale gold colour.
Nose
The nose blends subtle fruity (vine peach, poached pear) and floral (lime blossom, hawthorn) fragrances.
Palate
The well-balanced and fresh palate exudes delicious aromas of vine peach, poached pear and tangy rhubarb.
Service
For an optimal tasting, serve at around 12°C.
Food and wine pairing
Boasting a great harmony and finesse, this wine will complement prawns with creamy polenta, sole meunière or cheeses such as Parmesan or Comté.
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