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This is becoming very fine, and
watch out; it's entirely different from its old apples-and-butter form, more oystery and
chalky and ginger and talc, with the apple-butter thing skulking in the mid-palate. It's
racy, on the tensile side. I'd be a lot happier with three more grams of rs, but you won't
agree if you prefer a vigorously dry Champagne.
"This is quite firm and focused, offering a lively bead and flavors of lemon zest, fresh quince, anise and poached pear. Hints of vanilla and pastry linger on the chalky finish."
"Light yellow-gold. Ripe melon and pear aromas are given depth by suggestions of dried fig, redcurrant and pungent flowers. Chewy orchard fruit flavors show good concentration and spicy character, with a hint of licorice emerging with air. The broad, clinging finish leaves lasting notes of sappy pear and chamomile. I like this Champagne's blend of richness and energy."
International Wine Cellar
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