So one of the things about this particular cuvée is that it's bottled at a different pressure than the average Champagne bottle. It's bottled at 4psi rather than 6psi. I've done no research on what difference this is supposed to make, but anecdotally, I would say it lead to a more silkily textured wine. My friend Pete is banging the drum very loudly for this particular grower at the moment, and with good reason. The wines are stunning.
Light gold and silver. Excited, speedy bubbles.
Incredibly ripe, zingy lemon cookies and chantilly cream. Lemon meringue pie? Touch of biscuit and apple on the edges, plus some flint on the back.
That's absolutely stunning. Ripe lemon wrapped in vanilla and one of the more sensuous mousses I've ever encountered. It's like a sugar lemon crepe, though there are cookies being baked next door. The hardness and zing iness of the citrus is matched by a creaminess of mousse that wouldn't be out of place on a scone at high tea. Mouthfilling, with silky texture and length. With air, richness builds and they get somewhat more biscuity. More depth. Superb.
Tasted 14 October 2012 somewhere in Fulham