Tom Stevenson: The sulfur is currently in burned-matchstick mode, which will gradually and almost literally become toast. I wish this process could be slower evolving and consequently less obvious, but it’s still going to thrill lovers of toasty Champagne, and its fabulous acidity will insure a long life. 17.5
Details
| Wine expert | Tom Stevenson |
| Tastings year | 2011 |
| Region | Champagne |
| Appellation | Champagne AOC |
Cédric Bouchard
