champagne · France
Champagne Lanson
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Champagne Lanson – founded in 1760, one of the oldest Champagne houses in the world. What distinguishes the house to this day is its consistent avoidance of malolactic fermentation. The malic acid is preserved, and the Champagnes retain their crisp freshness and citrus notes – a clear stylistic characteristic that sets Lanson apart from many other Grandes Maisons.
Cellar Master Hervé Dantan is responsible for the blend – from the classic Black Label Brut Reserve to the Rosé Création, each blend newly composed annually. Vintages dating back to 1904 are stored in the cellars.
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Falstaff 2023
Awarded by Falstaff
Falstaff 2019
Awarded by Falstaff
James Suckling 2021
Awarded by James Suckling
About Champagne Lanson
Reims Cedexlanson.com
Award-winning wines
Falstaff 2023
Awarded by Falstaff
Falstaff 2019
Awarded by Falstaff
James Suckling 2021
Awarded by James Suckling
Champagne Lanson –
Fresh acidity, clear line, over 260 years of cellar tradition
Champagne Lanson was founded in 1760 and is thus one of the oldest still-active Champagne houses in the world. What distinguishes the house in Reims from many Grandes Maisons to this day is not a marketing promise, but a decision in the cellar: Lanson consistently avoids malolactic fermentation. The natural malic acid is preserved – the result is Champagnes with taut freshness, a lively citrus line, and a length that does not diminish even after years in the cellar.
Chef de Cave Hervé Dantan is responsible for the assemblage of the entire collection – from the classic Black Label Brut Reserve, which is considered the reference of the house, to the Rosé Création, which Dantan composes anew every year. Vintages dating back to 1904 are stored in the house cellars, a silent proof of how seriously Lanson takes the topic of maturity and longevity.
Anyone who appreciates Champagnes that rely less on melt and butteriness than on precision and freshness will find a consistent signature at Lanson. The cuvées go well with oysters and seafood as well as with light fish or as an aperitif when it should be clear and lively.