Michael Edwards: Lovely, even gold; aromas of great class, lightly honeyed fruit ceding to vinosity; exemplary balance of fruit and vinosity on the palate, elegantly oxidative. À point. 17

Andrew Jefford: Full gold; rapidly dissipating mousse. Rather coarsely lactic; butterscotch and banana. Not my favorite Champagne aromas. The palate is full, weighty, earthy, even slightly torpid; it’s a Champagne that seems to lack incision and vitality, alas. 11.5

Tom Stevenson: The creamy-caramel Chardonnay aroma gives an instant sense of age, and it’s feeling a bit old on the palate, though it is not at all oxidative and should be fine for those who like the more mature style 14.5