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If you have ever eaten in one of the many amazing restaurants Australia has to offer then there is a good chance you’ve seem one of these before!
The ultimate statement piece for any wine drinker.
Stainless steel with gold Laurent-Perrier name plate.
It is large enough to hold 5-6 standard bottles or several magnums.
Removable metal drainer insert.
It has a brown leather handle with the Laurent-Perrier logo.
Diameter – 38cms
Height – 28cms
Height to top of handle – 43cms
In 1881, when Cellar Master Eugène Laurent inherited the Alphonse Pierlot Champagne House, he provided it with the essential foundations required to produce great champagnes, namely the houses and land to create a fully-fledged estate. He purchased vines in the very best terroirs of Bouzy, Tours-sur-Marne, and Ambonnay, excavated 800 meters of cellars, and set up a tasting laboratory.
Bernard de Nonancourt dedicated his life to a single passion: Laurent-Perrier. His courage, convictions and energy transformed a small Champagne House purchased by his mother in 1939 into a global brand.
Bernard de Nonancourt and his elder brother Maurice joined the French Resistance. Only Bernard survived and joined the Maquis underground, where he met the founder of the Emmaus movement, Abbé Pierre. Later on, he was assigned to General Leclerc’s 2nd Armoured Division (2ème DB).
When he returned, his mother insisted he undergo an apprenticeship to fully understand the business, being a vines labourer, cellar and office worker, and a sales representative. In October 1948, aged 28, he was appointed Chairman and Chief Executive of Laurent-Perrier. He was one of the rare owners of a Champagne House to have done all the jobs of his future employees.
Bernard de Nonancourt injected a dynamic momentum into the business. Keen on innovation, strongly attached to champagne traditions and to quality, he forged the commercial culture of Laurent-Perrier and created a renowned brand with a range of unique champagnes.
Up until his death on 29 October 2010, he made his vibrant stamp on the House of Laurent-Perrier, which will remain forever.
A message from Michel Fauconnet, Laurent-Perrier’s third Cellar Master
“I was fortunate enough to be accepted as a trainee for a Champagne House with great ambitions and scope for expansion. I found the job fascinating: from the raw materials–grapes – you obtain a bottle of champagne. Forty years later, this transformation still enthrals me!
I got my experience from working from the bottom upwards over several years. I know every stage of production from having worked there: I was a cellarman from 1974 to 1976, a supervisor in 1977 and a foreman in 1981. I learned a lot about the technical side in the winery and have been Cellar Master and Production Manager since 2004. I took over from Alain Terrier, whose assistant I had been since 1983.
The job has changed enormously. The Cellar Master used to be the man who made the wine. These days, he also takes care of supplies. So he is responsible for the wine from vinification to bottling.
I have spent my entire career at this House and share its passion for champagne, and its values of exacting standards and perfectionism. My job is to make those vins de plaisir that are perfectly attuned to the spirit of the House of Laurent-Perrier.”
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