Lanson Black Label Brut Champagne N/V » $55.00 (✔in stock) | Cellarit
Lanson Black Label Brut Champagne

90 Points Robert Parker

Disgorged in January 2018, the latest release of Lanson's NV Brut Black Label is showing well, offering up aromas of warm biscuits, crisp orchard fruit, dried citrus rind and toasted brioche. On the palate, it's medium to full-bodied and crisp but fleshy, with the house's non-malo style tempered by a generous core of fruit, concluding with a long, chalky finish. This is a very creditable non-vintage cuvée that has the cut and structure to evolve in the cellar.
Source: Robert Parker (Robert Parker Wine Advocate) by William Kelley. August, 2019

87 Points Robert Parker

The youngest release of the NV Black Label Brut is based on 2011 (75%) and 25% reserve wines from many vintages. Disgorged in October 2015, the Black Label displays ripe white and lemony fruit flavors on the fresh and nutty nose. Round, elegant, lean and fresh on the palate, but still a bit austere in the grippy finish, it should be aged for several years to soften its acidic style, which will show much better with maturity. This should be excellent with oysters and raw fish.
Source: Robert Parker (Robert Parker Wine Advocate) by Stephan Reinhardt. June, 2016

93 Points Tyson Stelzer

Lanson is singularly responsible for delivering high-strung, age-worthy champagne to the masses, thanks to perpetual discounting. No malo makes for a cut of fresh, zesty lemon fruit, while reserve components build toasty, roast nut complexity. The real thing at a refreshing price.
Source: Tyson Stelzer, Wine Taste.

This Champagne won a Blue Gold at the Sydney International Wine Competition 2011, and was one of the top 100 wines of the competition.

The Wine Advocate's Lisa Perrotti-Brown, one of the 6 judges, offered the following tasting note:

"A good intensity of toasty nutty aromas with an undercurrent of lemon curd. A brut style with crisp acid, good concentration and bubbles. Finishing long."

This is one of the few competitions in the world where the wine is paired with food. This year the sparkling wines were paired with tuna tartare with basil and cucumber.

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