Just as an aside, it’s interesting to consider the question of malolactic in Champagne from the perspective of aromas as well as of perceptible acidity. If some of the high-malic musts of yesteryear had actually completed their malolactic fermentation, the resulting wines could easily have ended up rather “cheesy”. There are some 2008 and 2013 white Burgundies that are too overtly lactic in profile for my taste. As malic acid levels in the fruit at harvest trend lower in recent years, this is much less of a potential issue.