Disgorged in June of 2014, this has now matured over seven years post-disgorgement, without its lees to act as a preservative. Many champagnes would already be suffering from heavily oxidative qualities but, to put it succinctly, I can’t think of an ’05 that’s drinking better than this right now. Déthune’s 16-year-old millésime is a remarkably rich, nutty, and creamy Grand Cru Champagne that explodes with aromas of creamy pear, baked yellow apple, grilled pineapple, iodine, crushed chalk, candied white flowers, acacia honey, and hints of baking spice. But give it 10 minutes in the glass, allowing it to warm up past 50 degrees, and you’ll discover toasted hazelnut, nougat, and a hint of savory mushroom. While I think this will keep performing at a high level for another 3-5 years, there’s no need to wait another minute.