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2008 Laurent-Perrier Brut


ITEM 8320163 - Removed from a professional wine storage facility; Purchased at retail; Consignor is original owner

Bidder Quantity Amount Total
3 $135
Item Sold Amount Date
I8367978 1 $140 Aug 7, 2022
I8356986 1 $130 Jul 31, 2022
I8343376 1 $130 Jul 24, 2022
I8277553 2 $135 Jun 19, 2022
I8257038 2 $135 Jun 5, 2022
I8246428 2 $135 May 29, 2022
I8194261 5 $140 Apr 24, 2022
I8183534 1 $140 Apr 17, 2022
I8118863 1 $145 Feb 20, 2022
Front Item Photo


96Wine Enthusiast

95James Suckling

This is a solid and very dense Champagne with a phenolic and rich texture. Layers of cooked apples and light lemon rind. Brioche and light pie-crust in the aftertaste. Fresh and relatively dry aftertaste.

93The Wine Advocate

...unwinding in the glass with aromas of green apple, pear, orange oil, spices and fresh bread. Medium to full-bodied, bright and precise, with tangy acids and a pillowy mousse, it concludes with a penetrating finish.

93Wine Spectator

A finely knit Champagne, defined by well-cut acidity that frames notes of Asian pear, white cherry, slivered almond and fleur de sel. The mousse shows a lovely creamy viscosity. Hints of citrus and spice emerge on the finish.

93Vinous / IWC

...gorgeous... Complex and nuanced, with tons of class... Dried pear, mint, chamomile, crushed rock, dried flowers and pastry overtones are all laced together in this finely-knit, resonant Champagne.

17.5Jancis Robinson

Very fine bead. Attractive mixture of ripeness and smokiness on the nose... Fine-boned, rather, with lots of fruit. Tense but fine with lots to chew on.



Laurent-Perrier was founded in 1812 by a cooper and bottler in Tours-sur-Marne. When he died he left it to his cellar master, Eugene Laurent, and Laurent’s wife, Mathilde Perrier. The enterprise changed hands several times in the early 20th century, and in 1949 it was acquired by the Nonancourt family, which still runs the company. Laurent-Perrier is a major producer of Champagne, and it has contracts with more than 1,200 grape growers.


France, Champagne

Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.