Michael Edwards: Deepish color from a hot late season; aromas rather disjointed, a smack of raw acidity out of balance with surmature fruit; big and boisterous on the palate, grabs you unawares, but the wine is quite clumsy, without nuance, breed, or class. 14

Andrew Jefford: Very full gold; steady mousse. Vinous, structured, secondary fruit scents: real wine. Not hugely articulate, but I get a sense of fine raw materials harvested à point. On the palate, by contrast, the Champagne is a little loose and pastoral: sheaves of straw in a broad frame, and the vinous fruit has almost upped and scarpered. A nice drink, in fact; and there is acidity to lend support; but those for whom Champagne should be taut and tight and tightly laced will need to look elsewhere. This is ripe, open, “mineral,” secondary. There’s a very attractive wild-hawthorn floral note at the very end. I like it a lot. 16

Tom Stevenson: A soft-hay, straw-like aroma. Fine now, but will go oxidative. Drink up. 14.5