Visually, this wine has a straw color, very fine and constant bubbles, and a nice mousse. The nose has some pretty distinctive characteristics that I have never had in other champagnes. In particular, there is a very slight nose of grape sour candies (those vibrant purple sour grape candies). More prominent on the nose is red cut apples, fresh cut white flowers (this is probably where the candy smell comes from), some red berries, and some lime zest. On the palate, I get a touch of hay, a bit of lime, some ripe pear, peach, fresh red apples like on the nose, and crushed stone. This wine has a good amount of acidity and a very long finish. Overall, this is a very complex for a non-vintage Champagne and I would not hesitate to recommend it to anyone looking for something a little different.
Upon opening, this wine is a little tight but develops into a luxurious wine after just 30 minutes of being open. Also, this wine should be served a little warmer than I would normally serve Champagne. When it is too cold, it looses some of its complexities.