Perrier-Jouët Blanc de Blancs

Perrier-Jouët’s Cellar Master Hervé Deschamps used solely Chardonnay in this exceptional cuvée, a true and unadulterated expression of the emblematic grape variety at the heart of the Perrier-Jouët House style.

This Champagne is made by selecting and blending Chardonnays from the best terroirs across Côte des Blancs. Hervé adds a touch of reserve wines (up to 15% from the last three vintages), and the Champagne is aged for three years on the lees in the House’s Epernay cellars. A very light dosage of 8g/ltr is the final touch, creating a Champagne with vibrance and freshness.

Maison Perrier-Jouët are reinventing the art of gifting, with a brand new eco-designed gift box that is both beautiful and sustainable. Made from 100% natural fibers and using ink and glue free from mineral oils, the gift box is fully recyclable. Featuring a minimalist design, the gift box reduces impact on the environment through a 30% weight reduction compared to previous gift boxes and the use of a single material.

Gift boxes are limited and may become unavailable at little notice. During such times, product will be sent in Emperor branded gift boxes.

Perrier-Jouët was founded in 1811 by Pierre-Nicolas Perrier, who added the maiden name of his wife, Adele Jouët, to create the house. Established in the heart of Épernay, Perrier-Jouët quickly began to build an international following from its success in exporting to foreign markets. Early entry to the UK (1815) meant that by 1847 exports represented nearly ninety per cent of House sales.

This European success allowed the family to increase their vineyard holdings, hand-picking land in the grand cru villages of Aÿ, Avize, Cramant, Mailly. When replanting vines they focused on chardonnay, bringing the lightness to the Perrier-Jouët wines which is still a characteristic of the wines today.

This Champagne is made by selecting and blending Chardonnays from the best terroirs across Côte des Blancs. Hervé adds a touch of reserve wines (up to 15% from the last three vintages), and the Champagne is aged for three years on the lees in the House’s Epernay cellars. A very light dosage of 8g/ltr is the final touch, creating a Champagne with vibrance and freshness.

To extract the grand and premier cru terroirs in this lively blanc de blancs, look for the freshest sushi rolls with pickled ginger, yuzu, daikon and seaweed, to highlight the mineral, creamy and fruit accents in the wine.