(2017) Richard Geoffroy used the highest ever proportion of red Pinot Noir wine in this blend, 27%, making it a decidedly meaty, Burgundian Champagne, with truffle and forest floor, vinous with red berry fruit. That welterweight of flavour slightly butts up against the acidity at this stage for me, tannins too against grapefruit, suggesting perhaps that a few years in the cellar will do this no harm.