Laurent-Perrier was founded in 1812 by André Michel but it was his cellar master Eugene Laurent, who ran it with his wife, Mathilde Emilie Perrier. After Eugene's death in 1887, Mathilde combined the 2 names and Laurent-Perrier was born.
Post First World War I, Laurent-Perrier was very successful producing around 50,000 cases of Champagne unfortunately when war broke out the business was hit hard.
Mathilde hired Alexander Fletcher Keith Mackenzie to introduce and market Laurent-Perrier in the UK.
In 1925 Mathilde died leaving the company to her daughter Eugenie.
With another war looking likely Eugenie sold the company in 1939 to Mary-Louise Lanson de Nonancourt.
In 1948 it was Mary-Louise's son Bernard who took over the reigns becoming Laurent-Perrier's Chairman and Chief Executive, he remained and important part of the business until his death in 2010.
LAURENT PERRIER BRUT CHAMPAGNE
Pioneer in the Brut Nature category, Laurent-Perrier Ultra Brut is a wine with no added sugar. It expresses the quintessential character of champagne and was known as a “Great Wine Without Sugar”. Launched in 1981, Laurent-Perrier Ultra Brut is a true illustration of the House’s know-how.
The Ultra Brut blend combines a small majority of Chardonnay with Pinot Noir and is made exclusively from very ripe harvests. This leads to high sugar and low acidity, which are necessary to create a finished Champagne that has the required balance without any dosage.