This wine has a bright golden yellow core that moves to green and gold reflections on the rim and exhibits fine, persistent beading in the glass. Once the wine has five minutes to breath, the nose will reveal intense mineral aromas alongside preserved yellow apple and preserved lemon infused with white flowers, freshly baked biscuits, almond oil, lees and a hint of chalk. The palate fills out more and more as the wine sheds CO2 and uplifts the dried yellow fruits from the nose with notes of rising bread dough, lees and distinctly minerality. Please note that service temperature, type of glass and allowing the Champagne open is key to enjoyment. I would advise opening this wine thirty minutes prior to serving in either all-purpose white wine glasses, large-mouth Champagne flutes or Burgundy stems. Do not serve this Champagne in tall, thin flutes as the aromas will be muted. If you allow this wine to breath, you will experience more and more aromatics and complexity the longer you wait. It should peak after an hour and reveal ample texture behind the bubbles. I often experience Champagne with fellow Sommeliers who decant the wine for 20-30 minutes and serve it in Burgundy stems. It may sound contradictory, but it really brings the truth out of the Champagne. This particular disgorgement took place within the last year and has many years of life ahead. Those with patience to cellar this beautiful example will discover Nirvana in 5-7 years. So try to forget about a few in the dark corner of your cellar.