JancisRobinson.com: “Pale rose gold. Billowing golden brioche, salted butterscotch, ripe peach, red plum, Rainier cherries and marzipan – stunning complexity that shows the true benefit of blending reserve wines and fruity, youthful, vital wines. Focused acidity with a light lactic broadness that softens it around the edges. A perfectly judged whisper of dosage. Teeny tiny bubbles. Masterfully done. I'm buying a case. Insane value for the quality. Very Good Value. Drink now-2030.” 17.5 points

Winemaker, Clément Préaux, previously worked under Anselme Selosse. The blend is 40% Chardonnay, 30% Pinot Noir and 30% Pinot Meunier. Grapes were pressed gently and fermented in 15% neutral French oak, 85% stainless steel. After fermentation the wines remained on their lees in barrel and tank for a minimum of seven months. 70% of the blend underwent malolactic conversion, softening the acidity and giving the wine a fuller, more rounded texture. Before bottling, the wine was blended with 55% reserve wines. The wine then underwent a second fermentation and spent 20 months on the lees in bottle. It was dosed at 6.5 g/l of sugar, corked and allowed to rest six months before release.