The company takes its name from its founders, Pierre Nicolas Perrier from Champagne and Rose Adélaïde Jouët from Normandy, who established their own brand in 1811. From the outset, their cuvées have stood out for their uncompromising quality. The chateau in Epernay, which was built by Pierre's father in the middle of the 19th century, is an example of both precision and eccentricity. The vineyards were extended over the years and now boast 65 hectares. 99.2% of these have grand cru status, including 40 Chardonnay grand crus in Cramant (29ha) and Avize (11ha), with two iconic parcels, les Bourons Leroy and Bourons du Midi, reserved for the Belle-époque cuvée. The Meunier grapes come from the premier cru vineyard in Dizy and the Pinot Noir from the Mailly premier cru. The vineyards provide one third of the champagne house's grapes and the rest are bought in. Adélaïde looks after the clients while her husband travels the world conquering new markets.
Hervé Deschamps became the company's seventh cellar master in 1993. He skilfully crafts the limited production cuvées, favouring the exceptional over quantity. His blends are worked on and tested regularly until they express the characteristic elegance and finesse of Perrier-Jouët. There is no pre-blending. Instead, the basic wine is developed and then the final blend put together in a single process. Any years deemed to be average are discarded. Since the early 19th century, the house, unusually, has opted for low dosage.

The first champagne maison to produce a Brut in 1854, its Grand Brut blend is based first and foremost on a selection of fine and delicate grand cru Pinot Noir grapes from the northern Montagne de Reims (Mailly, Verzy), combined with the more vinous Grand Cru grapes of Aÿ. The round, fruity Pinot Meunier grapes from the Dizy-based maison are also present. Lastly, Chardonnay grapes from the Côte des Blancs lend a touch of freshness. A pure expression of the house's style, this crystalline wine is remarkable for the delicacy of its bubbles; with a direct attack on the palate, it is fleshy, with delicately buttery brioche and perfect balance.