This format gives the wine more time to organise itself. In standard bottle, Lanson can come across quite sharp and linear, with acidity leading the experience. Here, that same structure is still present, but it feels less exposed. The edges are softened, not by losing freshness, but by spreading it more evenly across the palate. The blend remains consistent with the house approach, but what you notice more is how the components behave together rather than individually. Citrus and green apple still define the core, but they don’t arrive as a single burst. Instead, they build gradually, moving from the front of the palate into the mid section without a hard transition.
Lanson’s decision to avoid malolactic fermentation is key to understanding the profile. That preserved acidity gives the wine its backbone, but in magnum it feels more controlled. Rather than standing apart, it supports the structure, allowing the fruit and secondary notes to sit around it more naturally. Texture is where the difference becomes clearer. The mousse is finer, and the wine feels slightly broader without becoming heavy. There is a subtle creaminess through the mid palate, but it never overtakes the freshness. The pastry and light toasted notes are present, though they sit in the background and appear gradually rather than immediately. What makes this version more interesting is the sense of continuity. There are fewer sharp edges or abrupt changes. The wine moves in a steady line from start to finish, with each element feeding into the next rather than competing for attention.
Tasting Notes
Nose:
More restrained than expressive at first. Lemon and green apple build slowly, followed by a light floral note and a subtle hint of pastry.
Palate:
Structured but controlled. Citrus and orchard fruit develop in layers, supported by a fine mousse and a gentle, integrated creaminess.
Finish:
Long and even. The freshness carries through without becoming aggressive, ending clean with a soft mineral edge and a steady fade.
Background: One of the oldest Champagne Houses, Lanson was founded in 1760 by Francois Delamotte, a magistrate from Reims. The values and expertise that created the unique and enduring style of Champagne Lanson have been handed down from generation to generation. Since 1760, this has been the guiding philosophy of the successive generations that have promoted Lanson throughout the world. Centuries in the dedicated pursuit of perfection have established the House of Lanson as one of the premier champagne makers. Today, the marriage of a contemporary dynamism with age-old tradition brings pleasure to millions the world over. The beautiful cellars in the Rue de Courlancy were acquired in the early 1900s. These developments proved highly successful and during the late 19th Century, Lanson was supplying champagne by royal appointment to the courts of the United Kingdom, Sweden and Spain. This success has continued throughout the 20th Century and today the same ambitious spirit to conquer new markets has established Lanson as a Grande Maison worldwide.
