Non-vintage #27 Technical Specifications
Alcohol 12.0%
Grape Varieties Chardonnay 60%; Pinot Noir 40%
Drinking Window Jeb Dunnuck: 2027–2057
Region Champagne
Soil Chalk-rich soils
Sites Eight Grands Crus: Chardonnay from Le Mesnil-sur-Oger, Oger, Avize and Cramant; Pinot Noir from Tours-sur-Marne, Ambonnay, Bouzy and Verzy
Fermentation Vessels Bottle (secondary fermentation)
Base Wine Years 2015 (65%); 2013 (25%); 2012 (10%)
Production Details Release context: Iteration N°27 (75 cl release). The 75 cl release spent 10 years on lees; the 150 cl magnum receives several additional years. Recommended serving temperature is 10–12°C. For the 2013 component, harvest extended from late September to mid-October. Official 2 June 2026 release specification: the 75 cl bottle was aged 10 years on lees; recommended serving temperature is 10–12°C. Critic-sample observations reproduced by Wine.com: James Suckling reports nine years on lees and 7 g/L dosage; Robert Parker's Wine Advocate reports its sample disgorged in January 2025 with 7 g/L dosage. These sample-specific observations are not release-wide dosage or disgorgement claims and the nine-year observation differs from the producer's later 2 June 2026 ten-year release specification. Eight Grands Crus; the 75 cl release was aged for 10 years on lees. Recommended serving temperature is 10–12°C.
Tasting Notes Honeysuckle, candied lemon, hazelnut, fresh almond, pastry, honey and roasted notes; ripe fruit, dried apricot and candied citrus on a long, harmonious, mineral palate Gold color with delicate, persistent bubbles; honeysuckle, candied lemon, hazelnut, fresh almond, pastry, honey and roasted notes; fresh, vibrant palate with ripe fruit, dried apricot, candied citrus, refined minerality and a long, harmonious finish. Gold color with delicate, persistent bubbles; honeysuckle, candied lemon, hazelnut, fresh almond, pastry, honey and roasted aromas; ripe fruit, dried apricot, candied citrus and hazelnut on a long, harmonious, mineral palate.
Food Pairing Noble meat; noble fish; shellfish; truffle. Featured pairing: red mullet, dill broth and lightly saffron-flavored potato gnocchi. Noble meat, noble fish, shellfish and truffle
Critics Ratings James Suckling 99/100; Wine Enthusiast 97/100; Jancis 18.5+/20
Non-vintage #26 Technical Specifications
Alcohol 12.0%
Residual Sugar 7 g/L
pH 3.06
Total Acidity 7.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 58% Chardonnay; 42% Pinot Noir
Region Champagne
Sites 8 Grands Crus: Chardonnay from Le Mesnil-sur-Oger, Oger, Cramant and Avize; Pinot Noir from Tours-sur-Marne, Ambonnay, Bouzy and Verzy
Dosage 7.0 g/L
Base Wine Years 2012 (65%); 2008 (25%); 2007 (10%)
Production Details Release context: Iteration N°26 (75 cl release). 75 cl release: 10 years on lees; recommended serving range 10–12°C. Producer PDF resolves contradictory generic HTML passage in favor of 58% Chardonnay/42% Pinot Noir from eight Grands Crus. The 75 cl bottle was aged for 10 years on lees. Laurent-Perrier recommends serving it between 10°C and 12°C. Eight Grands Crus; the 75 cl release was aged for 10 years on lees. Recommended serving temperature is 10–12°C.
Tasting Notes White-gold; honeysuckle, lemon, clementine, fresh butter, hazelnut and honey; candied lemon, fresh hazelnut, almond and clementine on a silky, mineral palate White-gold colour with delicate, persistent bubbles; honeysuckle, lemon, clementine, fresh butter, hazelnut and honey on the nose; a delicate, fresh attack with candied lemon and fresh hazelnut, followed by a silky, mineral palate with honeysuckle, flaked almond and clementine. White-gold color with delicate, persistent bubbles; honeysuckle, lemon, clementine, fresh butter, hazelnut and honey aromas; a delicate, fresh, silky and mineral palate with candied lemon, fresh hazelnut, flaked almond and clementine.
Food Pairing Noble meat, noble fish, shellfish and truffle Shellfish, noble fish and white meats, including Thai-style langoustine tartare and poulet de Bresse. Shellfish, noble fish and white meats, including Thai-style langoustine tartare and poulet de Bresse
Critics Ratings James Suckling 100/100; Bettane+Desseauve 100/100; Jancis Robinson 19.5/20
Non-vintage #25 Technical Specifications
Alcohol 12.0%
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay 60%; Pinot Noir 40%
Region Champagne
Sites Nine Grands Crus: Chardonnay from Avize, Cramant, Oger and Le Mesnil-sur-Oger; Pinot Noir from Ambonnay, Bouzy, Verzy, Tours-sur-Marne and Mailly
Dosage 7.0 g/L
Base Wine Years 2008 (65%); 2007 (25%); 2006 (10%)
Production Details Release context: Iteration N°25 (75 cl release). The 75 cl bottle spent 12 years on lees. Released in a 75 cl bottle and aged for 12 years on lees; recommended serving range is 10°C to 12°C Nine Grands Crus; the 75 cl release was aged for 12 years on lees.
Tasting Notes Intense white-gold; fresh citrus, toasted almond and brioche; fresh, lightly toasted palate with a persistent citrus finish Brilliant white-gold colour; fresh citrus; grilled almonds; brioche; fresh, toasted attack; persistent citrus finish; exceptional aromatic depth Intense, brilliant white-gold color; fresh citrus, toasted almond and brioche aromas; a fresh, lightly toasted palate with a persistent citrus finish and pronounced aromatic depth.
Food Pairing Noble meat, noble fish, shellfish and truffle Shellfish; noble fish, including scallop carpaccio; truffles
Critics Ratings Jancis Robinson 19/20; James Suckling 99/100; Robert Parker Wine Advocate 97/100
Non-vintage #24 Technical Specifications
Alcohol 12.0%
Grape Varieties Chardonnay 55%; Pinot Noir 45%
Region Champagne
Sites Eleven Grands Crus: Chardonnay from Le Mesnil-sur-Oger, Oger, Cramant, Avize and Chouilly; Pinot Noir from Ambonnay, Bouzy, Tours-sur-Marne, Mailly, Verzy and Verzenay
Base Wine Years 2007 (60%); 2006 (20%); 2004 (20%)
Production Details Release context: Iteration N°24 (150 cl magnum release). The 150 cl magnum spent 14 years on lees. This release is documented specifically in 150 cl magnum format, with 14 years of aging on lees. Recommended serving temperature is 10–12 °C. Eleven Grands Crus; the 150 cl magnum release was aged for 14 years on lees.
Tasting Notes Spring yellow with fine effervescence; candied lemon, clementine, toasted bread and fresh hazelnut; fresh, mineral and silky with honeysuckle, citrus and a long complex finish Sparkling spring-yellow appearance with fine, persistent bubbles; candied lemon, clementine, toasted bread and fresh hazelnut on the nose; fresh, mineral and silky palate with citrus, honeysuckle and candied lemon; complex, exceptionally long finish balancing tension and depth Sparkling spring-yellow color with fine, persistent bubbles; candied lemon, clementine, toasted bread and fresh hazelnut aromas; a fresh, mineral and silky palate with citrus, honeysuckle and candied lemon, followed by a complex, long finish.
Food Pairing Noble meat, noble fish, shellfish and truffle; producer's featured pairing is truffled poultry with sour cream and fresh herbs High-quality refined dishes, land-and-sea combinations, white meats, fine fish and shellfish Noble meat, noble fish, shellfish and truffle
Critics Ratings James Suckling 98/100; Falstaff 100/100; Bettane+Desseauve 98/100
Non-vintage #23 Technical Specifications
Alcohol 12.0%
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay 58%; Pinot Noir 42%
Region Champagne
Sites Eleven Grands Crus: Chardonnay from Le Mesnil-sur-Oger, Cramant, Avize, Chouilly and Oger; Pinot Noir from Bouzy, Ambonnay, Verzy, Verzenay, Tours-sur-Marne and Mailly
Dosage 7.0 g/L
Base Wine Years 2006 (65%); 2004 (20%); 2002 (15%)
Production Details Release context: Iteration N°23 (150 cl magnum release). The 150 cl magnum spent 14 years on lees. For the 2002 component, the harvest took place in September under sunny conditions. The year composition is 2006 (65%), 2004 (20%) and 2002 (15%). The 150 cl magnum received 14 years of ageing on lees. The sheet describes 2006 as having a hot July followed by a cool, wet August; 2004 as having a mixed summer followed by warm, dry September weather; and the 2002 harvest as taking place in September in sunny conditions. Recommended serving temperature is 10–12°C. Eleven Grands Crus; the 150 cl magnum release was aged for 14 years on lees.
Tasting Notes Intense pale yellow; candied citrus, honey, summer flowers and toasted notes; soft, silky palate with a fresh candied-citrus finish, length and tension Intense pale-yellow colour with spring-like highlights; aromas of candied citrus, honey, summer flowers and toasted notes; a soft, silky attack followed by a fresh, long and tense candied-citrus finish Intense pale-yellow color; candied citrus, honey, summer flowers and toasted aromas; a soft, silky palate with a fresh candied-citrus finish, length and tension.
Food Pairing Noble meat, noble fish, shellfish and truffle High-quality produce and refined dishes, particularly shellfish or noble fish such as lobster stew
Critics Ratings James Suckling 99/100; Robert Parker Wine Advocate 97/100; Jancis Robinson 19/20
Non-vintage #22 Technical Specifications
Grape Varieties Chardonnay 55%; Pinot Noir 45%
Region Champagne
Sites Nine Grands Crus: Chardonnay from Avize, Cramant, Oger and Le Mesnil-sur-Oger; Pinot Noir from Bouzy, Ambonnay, Verzy, Tours-sur-Marne and Mailly
Base Wine Years 2004 (55%); 2002 (30%); 1999 (15%)
Production Details Release context: Iteration N°22 (150 cl magnum release). The 150 cl magnum spent 13 years on lees. For the 2002 component, harvest occurred in September under sunny conditions. The 150 cl magnum release was aged for 13 years on lees. Recommended serving temperature is 10–12°C.
Tasting Notes Brilliant pale yellow with delicate effervescence; pastry, hazelnut, fresh butter and warm brioche; elegant, taut and balanced with freshness, salinity, a long finish and silky texture Bright pale yellow; steady stream of fine bubbles; pastry, hazelnut, fresh butter and warm croissant; elegant, tense palate balanced between acidity and salinity; silky, very persistent finish
Food Pairing Noble meat, noble fish, shellfish and truffle High-quality refined dishes, particularly shellfish or noble fish such as roasted John Dory with Champagne sauce
Critics Ratings James Suckling 98/100; Jancis Robinson 19+/20; Wine Enthusiast 97/100
Producer Information
Website
Address
32 avenue de Champagne, 51150 Tours-sur-Marne, France
Phone
+33 3 26 58 91 22
Owner
Pereyre de Nonancourt Family
Cellarmaster
Olivier Vigneron