COLOUR
White
TYPE
Sparkling
VINTAGE
NV
GRAPE
Pinot Noir, Chardonnay, Pinot Meunier
PRODUCER
Lanson
REGION
Champagne
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Lanson Le Black Création is a non-vintage Brut Champagne from the Lanson house, established in 1760. This wine represents a signature style of the house, known for its freshness, elegance, and complexity. The renaming from 'Lanson Black Label' to 'Le Black Création' in 2023 underscores the house's emphasis on the unique creativity and artistry of each annual blend. Each bottle carries a creation number, indicating its sequential place in the house's winemaking history since its founding. Lanson sources grapes from approximately 420 hectares, with a significant portion from Premier and Grand Cru vineyards across Champagne's key sub-regions, including Montagne de Reims, Côte des Blancs, and Vallée de la Marne. This diversity of terroirs contributes to the wine's intricate character. A distinctive aspect of Lanson's approach is the general avoidance of malolactic fermentation in most of its wines, a technique employed to maintain vibrant freshness and aromatic intensity.
ALCOHOL
12.5%
AVG. PRICE
€45
STYLE
Classic
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
6-10°C
INTERESTING FACTS
Fact 01
Formerly known as Lanson Black Label, renamed to emphasize creativity.
Fact 02
Each blend is marked with a creation number, tracing back to 1760.
Fact 03
Lanson is the official champagne supplier to the British Royal Family.
Fact 04
Known for avoiding malolactic fermentation to preserve freshness.
FOOD PAIRING
Read more
WINE MAKING PROCESS
Lanson Le Black Création is produced using a blend of approximately 50% Pinot Noir, 35% Chardonnay, and 15% Pinot Meunier. The grapes are sourced from Lanson's extensive vineyard holdings, which include a significant proportion of Premier and Grand Cru sites. Fermentation is primarily carried out in stainless-steel tanks. A key technique employed by Lanson is the avoidance of malolactic fermentation for the majority of the blend, a practice aimed at retaining the wine's freshness and aromatic intensity. However, Cellar Master Hervé Dantan has introduced a small percentage of wines that have undergone malolactic fermentation to add complexity. The wine undergoes extended aging on its lees for at least four years in Lanson's cellars. The blend also incorporates a significant proportion of reserve wines, some of which are over 20 years old, contributing to the wine's depth and maturity.
