A blend from many parcels of the producer's vineyards, this bone-dry wine is crisp and almost tart. Green apple flavors dominate the palate, accented by tight acidity and intense minerality. Like many really dry Champagnes, it needs to be aged and will be best from 2018.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.