With tight, crisp acidity, this is a dry wine. However with bottle aging, it has become a well-integrated Champagne that is both fresh and balanced with toast and fresh bread flavors. The aftertaste is crisp and perfumed.
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.