Perrier-Jouët Grand Brut NV

Winery Background and History

Maison Perrier-Jouët was founded in 1811 in Épernay by Pierre-Nicolas Perrier and Rose Adélaïde Jouët, combining their respective strengths in sales, vineyard management, and wine blending.  Over the 19th and 20th centuries, the house became known for its elegant style and florid expression, especially the move toward lighter “brut” dosage in the mid-1800s.  Perrier-Jouët now produces both non-vintage and prestige cuvées, maintaining vineyards in key Champagne terroirs (such as Avize and Cramant) and operating under the Pernod Ricard umbrella. 

Producer and Winemaker

Perrier-Jouët’s cellar team, led by their Chef de Caves, oversees blending and consistency across vintages.  The Grand Brut NV is a house signature cuvée, intended to express the house’s balanced, floral, and fruit-driven style. 

Vineyards and Micro Climate

The house owns vineyards across Champagne including prime plots in Avize and Cramant (Côte des Blancs), where chalk soils, good drainage, and cool continental climate support Chardonnay and other grapes.  The climatic conditions—cool growing season, moderate sunlight, diurnal shifts—help preserve acidity and aromatic freshness in the fruit.

Vinification & Aging Methods

Grand Brut NV is a non-vintage blend, matured for about three years in Perrier-Jouët’s chalk cellars before disgorgement to harmonize the components.  The blend comprises ≈ 40 % Pinot Noir, 40 % Pinot Meunier, and 20 % Chardonnay.  Secondary fermentation in bottle (traditional méthode champenoise) is followed by riddling, disgorgement, and final dosage (relatively light) to preserve the wine’s freshness. 

Tasting Notes

Nose: Floral aromas (white blossoms), fresh orchard fruit (pear, apple), hints of brioche, butter, vanilla and subtle smoky or toasty nuance. 

Palate: Crisp and light, with citrus zest, white fruit, a silky texture, underlying yeast/ brioche character, and balanced acidity. 

Finish: Generous yet poised, with lingering floral, toasty and fruit echoes, and a refined texture. 

Food & Wine Pairing

Pairs beautifully as an aperitif, with oysters, shellfish, sashimi, grilled white fish, poached poultry, creamy cheeses, light vegetable dishes, or mild fruit desserts. Its freshness and complexity make it versatile. 

Service Methods and Temperatures

Serve chilled at 8–10 °C. Use a tulip flute or white-wine balloon (to allow aromas to open while preserving bubbles). Avoid over-chilling, which can mute aromatics.

Storage and Aging Potential

Store horizontally in a cool, dark cellar (≈ 10–12 °C). As a NV Champagne aged before release, further cellar aging is possible (5–10 years) but the wine is intended to be enjoyed relatively young to preserve its freshness.

Grape Varietals & Percentage Used

• Pinot Noir ~ 40 %

• Pinot Meunier ~ 40 %

• Chardonnay ~ 20 %

ABV (Alcohol by Volume)

Approximately 12.5 % ABV as reported. 

Scores

• Wine Spectator: 91 pts 

• James Suckling: 91 pts 

• Wine Enthusiast: 90 pts