Sign In

N.V. Lanson Brut Green Label

Not Currently In Auction

Latest Sale Price

March 24, 2024 - $41



92+ John Gilman

...refined aromatic constellation of apple, white peach, fresh-baked bread, hazelnuts, a lovely base of soil and a topnote of dried flowers. On the palate the wine is crisp, full-bodied, focused and complex, with fine depth at the core, refined mousse, lovely balance and a long, classy finish.

91The Wine Advocate

Offering up notes of crisp yellow orchard fruit, fresh bread, white flowers and citrus zest... Medium-bodied, pillowy and precise, with racy acids and a pinpoint mousse, it concludes with a chalky finish.

91Wine Spectator

...fine aperitif that's lightly mouthwatering and satiny in texture, with a delicate range of ripe green apple and pear fruit, toast point, Marcona almond, pickled ginger and candied lemon peel flavors. Salty finish.

91Jeb Dunnuck

...floral with yellow apple, hay, and yellow flowers, and it has an energetic mousse, with a stony texture and a long finish as well as notes of fresh pear, chalk, and salinity...pleasantly savory and food-friendly.

90Wine Enthusiast

...pure, clean apple freshness... Organic and biodynamic.

16.5+ Jancis Robinson

...excellent vivacious fruit and reasonable palate weight. Well done! It's certainly crisp – and would be an interesting champagne to lob into a blind comparison with English sparkling wines, but I'm impressed by its persistence.


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.