This dry, 100% Pinot Noir Champagne has tense acidity as well as crisp apple- and citrus-driven acidity. With its taut mineral character, it needs at least a year to soften.
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.