By @wine.gini Happy Feet 😄🍇🦶! We stomped some grapes then slept inside ..wine barrels!! How come? Swipe! But first > Lagar Mode On
Lagar is a shallow stone or cement in which grapes are stomped by foot (usually for several hours) in order to crush them and mix the skins with the juice. Treading grapes by foot, an ancient method, is widely practiced in Portugal 🇵🇹, where many wineries have ancient lagares.
This fermentation method was historically usual in Douro because of the Port wine production. The indigenous grape varieties associated with lagar fermentation have superior results – a very concentrated and intense must, ideal for Port vinification 🍷.
The advantage of this process to obtain the most from both skin and seeds – where there’s more concentration of color and tannins. This happens through pressing and crushing the must (feet against granite stone), which is a much more intense work but softer 💦, than the fermentation vat’s mix and maceration.
With more tannins and color concentration they are able to achieve reserves and grand reserves with greater longevity for longer vat and bottle aging, which results in wines with more smoothness, volume and complexity! Best part? The traditional musicians setting the tempo 🎵!
After this experience we relaxed in a wine lover's dream: wine barrel rooms 💥! Can you imagine yourself waking up in the middle of a vineyard, and experience the rurality of one of the most famous wine regions in the world? Well it can happen! A bold architectural project: suites in the form of wine barrels, s-t-u-n-n-i-n-g!
#winebar#followwine#wine🍷 #winelife#wineplace#winecellar#wines#winenight#winerack#winesofinstagram#rarewines#winecountry#winewankers#winereview#instawine#sommelier#Winestagram#wineideas#wineoclock#burgundywines#winery#winelover#winebottle#wineaccessories#winetimes
Laurent Perrier Grand Siecle No25
Grand Siecle is Laurent Perrier’s flagship Cuvée, costing around £175/bottle.
It is not a non vintage, but instead given ‘iterations’, which are based on 3 different vintages. This is the 25th iteration, and it is based on the 2006, 2007 and 2008 vintages - not a bad selection.
It is primarily Chardonnay, blended with a small amount of Pinot Noir, and is aged for over 10 years in the cellar. The exact percentage of each vintage and grape used is kept secret - only the cellar master knows, and until recently would not even share what vintages were being used.
The wine is medium gold in colour - not as dark as you’d expect at this age.
On the nose: very fresh with ripe apple, candied lemon, orange zest and almonds.
Palate: high acidity with some notes of toasted brioche, caramel, honey and roasted hazelnuts. More savoury than the nose, but still very fresh. The mousse is remarkably creamy with incredibly fine bubbles.
Finish: great balance, complexity and intensity with okay length.
This is a great champagne there’s no doubt, but I don’t think it’s quite worth the price to drink right now. It is very fresh, and doesn’t show anywhere near as many aged notes as you’d expect, which is what I personally enjoy in a Champagne. I think this can age well for another 5 years, but in the meantime would stick to Krug if you want to spend £150 on a champagne.
I’d be very interested to try some previous iterations, thought sadly these are very rarely released.
Have you tried any Grand Siecle? If so, what iterations and what did you think?
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