The "breakthrough" Laurent-Perrier Brut 1993

In February 2011 for the first time ever I chose to buy a Pezsgő (Hungarian sparkling wine), it was entirely my decision without being suggested by my wife, a big fan of Champagne. It started some years ago with our New Eve sparkling breakfasts, then one thing led to another and I can state that I now enjoy sparkling wines as much as I enjoy any other wine. The breakthrough came with a Laurent-Perrier Brut 1993 few weeks ago with its delightfully structured style, smoothly integrated palate and mature harmony only found in vintage wines.

Hungarian sparkling wines (or at least those made using traditional method, which I buy) are, of course, modest compared to the Champagnes. But I enjoy some of the rosés and I found this Chateau Vincent Evolution Rosé, 2005 particularily delightful.

It is made of 100% Pinot Noir which makes it look onion peel colored with some brassy reflections. It smells of yeast and toasted bread but it’s more aromatic and fruity on the palate with a bit of residual sugar (20g/L) which I find rather pleasant in this wine (in many white wines in fact), supported by firm apple flavoured acidity. Realtively fleshy mouthfil with aromas of chalky strawberry jam and toasted bread flowing into a very long yeasty finish with hints of pistache.

This is a very good effort, perhaps the best I have seen in its category and it confirms Garamvári Szőlőbirtok (best known as Ch. Vincent) as one of my two favorite Pezsgő makers of the regrettably short list of Pezsgő makers.

Note : pictures have been missing lately because my DSLR had broken and I couldn’t fix it yet so this and the last few pictures were taken with a budget mobile phone camera.