This stunning wine displays a beautiful light golden core, green and golden reflections on the rim and incredibly fine bubbles that traverse the unctuous liquid in the glass. The intense and creamy nose charms with aromas of rising brioche, baked apple croissant, lemon curd, honeysuckle, crushed hazelnut, white flowers, crushed chalk and an underlying hint of redcurrant. The palate is full-bodied for champagne and envelops the mouth with creamy, round fruit reminiscent of the nose, which is elevated by hazelnut puree, spun honey, rising bread dough and crushed chalk. The dense richness and slightly oily texture is exquisitely integrated into fresh acidity, fine bubbles and the terroir-driven minerality. This wine is as alluring as it sounds, but could easily handle another 5-10 years if kept in a proper cellar. For instant gratification, simply pull from the fridge, pop the cork and wait 10 minutes prior to serving. Do not pour this wine into tall, thin champagne flutes or the aromatics will be subdued. Opt instead for all-purpose stems or open-mouthed champagne stems. As many of you know, my favorite pairing with full-bodied champagne is a brined, buttermilk fried chicken. The texture of the crust matched with the fine bubbles and the buttermilk batter marry perfectly to the creamy brioche characteristics. Trust me. For a great recipe, try Thomas Keller’s Fried Chicken and wait for this experience to change your life.