Lanson Champagne "Le Black Création 259" is one of the most iconic labels of the historic Maison Lanson (founded in 1760 in Reims) and represents the modern evolution of the famous "Black Label." It is a non-vintage (NV) champagne, but with a very precise identity, linked to the concept of "numbered creation." What is "Black Création 259"? The number 259 indicates the 259th blend created in the history of the house: each "Création" is different because it comes from different harvests and reflects the vintage and the cellar master's choices. Champagne Lanson In practice: it's not just a standard cuvée it's an updated version of the Lanson style, with more precision and transparency Composition and grape varieties Black Création 259 is a classic blend of the three Champagne grape varieties: Pinot Noir (~50%) → structure and body Chardonnay (~30-35%) → freshness and elegance Pinot Meunier (~15%) → softness and fruit Viniou +1 Abv: approximately 12.5% ​​vol. Viniou Production method (distinctive element) One of the most important aspects of the Lanson style is: absence (or near absence) of malolactic fermentation maintains high acidity preserves freshness and longevity This is a historic trait of the house, today slightly "softened" with small percentages of wines undergoing malolactic fermentation for greater balance. Lanson Champagne Aging: About 4 years on the lees, longer than many base Champagnes Lanson Champagne +1 Sensory Profile (tasting) Color Bright yellow with golden highlights Fine and persistent perlage Aromas Citrus fruits (lemon, grapefruit) Green apple and pear Evolved notes of croissant, brioche, and toast Lanson Champagne Taste Fresh and lively attack Creamy but taut structure Mineral and persistent finish Overall: Fresh, linear, elegant style, less "buttery" than other richer Champagnes Food Pairings Very versatile: Aperitif (classic use) Fish and seafood Salmon, tuna White meats Fresh cheeses Vivino Evolution and Aging Although it is not a vintage, it has good aging potential: Drinkable immediately (young) Improves over the next 3–6 years Can develop greater aromatic complexity.