Perrier-Jouët Grand Brut is a melting pot of aromas and flavours – a wonderfully rounded, generous champagne whose joie de vivre makes every moment more special.

Silvery gold in the glass. A vibrant and stylish cuvée. Floral aromas, rounded out by fresh fruit and hints of buttery brioche and vanilla. Crisp and light, it combines freshness with a lingeringly rich and generous finish.

A blend of 50 different Crus, Grand Brut expresses the quality and diversity of the Perrier-Jouët winemaking tradition. Grand Brut is dominated by the elegance and finesse of the Chardonnays (20%) from the best vineyards in the Côte des Blancs. The delicate structure is brought by the Pinot Noir (40%) and Pinot Meunier (40%) brings harmony, fruit and roundness to the wine. Grand Brut cuvée is aged in the cellars for at least three years.

"Perrier-Jouët Grand Brut reminds me of suede or nubuck leather – it has a texture that is soft and supple, yet dense and structured. It is a wine constructed on very firm foundations." Séverine Frerson, Cellar Master

A luxury champagne house focused on quality, Perrier-Jouët has family roots reaching back to 1811, some of the finest vineyards in Champagne and a reputation for crafting floral, elegant cuvées of finesse. Behind this stands a line of just seven Cellar Masters who, over two centuries, have upheld the house style.

The ancestry of Perrier-Jouët Grand Brut can be traced back to 1846, when Maison Perrier-Jouët launched its historic Cuvée K, the world’s first lightly dosed champagne in the style today known as “brut”. 

Cuvée K was dosed at a sugar level of less than 5% – daringly little for an era when champagnes regularly contained up to 40%.  Maison Perrier-Jouët became renowned for its brut champagnes, which it was able to produce owing to the fact that its high quality grapes required very little added sugar – a philosophy maintained to this day.

“I describe Perrier-Jouët Grand Brut as a chameleon cuvée,” says Séverine Frerson. “It has the substance and the personality to adapt to any situation, from an aperitif to a main course of white meat or fish in a creamy sauce.”