Hi William,
Based on older champagne bottles that i have had. I like the butterscotch, caramel notes that come across in aged Champagne 2002 and older. Champagne feels like Cabernets and Bordeaux and other reds where aged charcteristics generally do come across if aged properly.
Does grape composition (percent pinot, chardonnay, and meunier) have a factor in determining the outcome of seeing the aged notes? Probably the dosage of brut would be best? With less of these aged notes found in extra brut or brut nature champagnes?
Not looking for a scientific answer per se; only a share of your opinion based on your tasting experience. Thank you.