When it was introduced in the 1950s, this was only the third prestige cuvée, and the first to be a Blanc de Blancs. Aromas of toast give a sense of maturity and finesse. This is poised, elegant and sophisticated wine, beautifully made, almost a work of art.
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.