(2018) This is close to equal proportions of Chardonnay, Pinot Noir and Pinot Meunier, with 50% of the Chardonnay fermented in older Burgundian barrels followed by 20 months ageing in temperature-controlled cellars prior to disgorgement. The bubbles are small and persistent, the nose racy and refined, with a little biscuity richness over crisp lemony fruit. The richness becomes more evident on the nose, yeasty and quite complex. In the mouth there's a fat lemony fruitiness that is both keen and taut, and quite mouth-filling, a fine mousse and plenty of fruit at the core of this. Balanced and long, a dry, chalky sense of minerality emerges, and a low dosage here I think, keeping this ultra crisp in the finish.