Has anyone else experienced Mouse in Champagne? I don’t recall experiencing this. This was from a fairly hyped producer that seems to be in the natural camp and goes for $500 or so…
It did seem to blow off a little which I know is not typical of mouse. For the first hour or so it was definitely mousey and disappointing.
I haven’t experienced that yet. I hope it’s not Lurquin, although I heard there were issues with some vintage…
Had more than a few bottles over the year and a half that were mousey from newer no sulfur style producers to a well know and hyped (as you say) producer. The only thing I’ll say is I perceive it very easily/am sensitive to it
Edit, producers I’ve had mousey bottles:
Emilien Feneuil (x4 all 2016’s)
Prevost (2019 & which I know some others experienced)
Leclapart - 2015 L’Artiste
I am very sensitive to it as well.
This was a 2015.
I’m sorry but I got to push the pause button here and ask the question. What is a mouse in Champagne?
“Strange Brew” taught us a mouse in your beer gets you a free case of two-four, so imagine what that means for free bubbly!
It’s a flaw/taint that for me creates a terrible smell/taste that hangs on the tongue for a significant amount of time after tasting. A lot of people say it’s akin to mouse droppings, thus the name
Added to my post a few of the ones I’ve experienced it, one was a 15 but the dollar value doesn’t quite add up
Had a 2017 Lurquin Forcieres at New Years that was dynamite (and as I said earlier, I’m insanely sensitive to mouse)
There’s always mousse in Champagne! 
It’s what no sulphur does way too often.
This is scary given the going rate for these producers. I have personally never experienced it with Prevost but I don’t doubt you.
Only that one wine, the other 19’s have been as good as usual
I’ve not yet experienced mousy Champagne, but I have no doubt that it exists. Plenty of corked Champagne though; most recently ‘07 Taittinger Comtes in a flight of ‘06, ‘07, and ‘08, and my penultimate bottle of ‘90 Dom Perignon (one bottle remaining from a case in which three bottles out of eleven have been corked. 
).
Any flaw is frustrating, but the way I see it, them’s the breaks
To me it is crazy at the current prices points for some of these producers that you have to take on the risk of mouse. I am more accepting of it for lower priced wines as it comes with the territory of drinking natural wines even thought I wish all producers would use just a little sulphur.
Don’t mistake my comment for being ok with it, mostly just trying to move on to the acceptance stage…
Natural champagne @500…well there is a category I didn’t even know existed.
Since the OP doesn’t want to spill names can we get a list of possibilities for such an offense, for research purposes.
That was on a restaurant list but there are a number in that price range. And if you consider Selosse natural then you are talking thousands for the vintage wines and $800-1000 retail for the Rose.
I hadn’t considered Selosse natural, but I’m sure there’s an argument.
That said $500 restaurant pricing (not originally mentioned) opens up whole new possibilities. I’d still be interested in hearing them though.