This was the fourth bottle of six, purchasd upon release and kept at 55 degrees. I had not had one in about 5 years and really didn’t know what to expect. After reading about Blake’s recent experiences and Brad’s stated concerns about some of the Pinot Noir from 1996, I was hoping for the best. And I was not disappointed. There was a loud pop when the cork was pulled and plenty of bubbles when poured into the glass. The color was a light gold with no sign of oxidation either in color, aroma, or taste. Very lively for a 25 year old Champagne, there was still a good amount of acidity with primary flavors of lemon zest and honey. I originally poured into the larger glass that I typically use for Champagne but found that the second pour into a flute to be more focused and intense. This was the genisis for the other concurrent thread about glass choice. Two bottles left and I don’t see that there is any particular hurry to drink.
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