This variety is commonly used in Champagne but rarely vinified on its own. This wine shows why. It's like Pinot Noir in the silky texture, but feels jagged and harsh, and the fruit tastes a little baked and sugary.

This variety is commonly used in Champagne but rarely vinified on its own. This wine shows why. It's like Pinot Noir in the silky texture, but feels jagged and harsh, and the fruit tastes a little baked and sugary.

This variety is commonly used in Champagne but rarely vinified on its own. This wine shows why. It's like Pinot Noir in the silky texture, but feels jagged and harsh, and the fruit tastes a little baked and sugary.

This variety is commonly used in Champagne but rarely vinified on its own. This wine shows why. It's like Pinot Noir in the silky texture, but feels jagged and harsh, and the fruit tastes a little baked and sugary.