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.