This is really complex, old Champagne with puff-pastry, dried-apple, spice and salted-nut aromas and flavors. Full body. Ultra fine bubbles with an extremely fine and creamy mouth feel. Extreme edge to it. This spent 21 years on the lees. Disgorged in 2018. Every year they disgorge 3,000 bottles.

See score and full tasting note at champagneclub.com.

The 1996 Brut Miilésimé Louis XV, made from half Pinot Noir and half Chardonnay exclusively from Grand Cru vineyards, presents dried cep mushroom and mushroom duxelles with an overtone of parmesan rind, showing deeply earthy evolution on the nose, all wrapped in a cloud of caramel. These flavors fill the palate, where the famed 1996 acidity shines brightly, briefly pulling focus before allowing the flavors to melt into each other. The finish is deeply savory, with a strong and lasting umami notion that enfolds immense woodland savoriness of dried cep and shiitake. Drink soon. Dosage is 6 grams per liter. - Anne Krebiehl MW