Lots of trial and error. Thankfully quality across the board is so high these days that there isn’t much “error.”
For me, it hasn’t hurt that I do taste widely and lived in Chicago for 15 years where we’d have access to all sorts of importers. But a trusted merchant is a perfect way to go of which there are also thankfully many of that will (hopefully) ship to you if you aren’t local.
That’s funny 6 is kinda my max/magic number
*I know I know it’s a just a number, varies by innumerable factors I get it. I’m just saying
Source? According to Skurnik, no malo.
I was having some spicy food so I opted for the 6g/L instead of the 5g/L bottle i was looking at. It wasn’t the dosage that bothered me just the overtly aggressive acidity. I am someone who likes acidic whites and rieslings but my lord this was over the top. Just a very out of balance wine
Your out of balance wine is some acid freak’s tension and laser focus wine(me) 
Exactly! I’m usually the acid freak but this wine has dethroned me hahah
Makes total sense. I wonder if expectations affected your enjoyment, as well. You weren’t expecting a searing blade of a wine and got what sounds like exactly that. Or maybe the wine just sucks! 
It probably did affect things. First champagne I’ve had where the bready lees contact wasn’t present. I think with the right meal I could have enjoyed it, or maybe a bit of bottle age.
A new producer for this thread on a Sunday afternoon: Selosse-Pajon.
“Malolactic fermentation is allowed or blocked depending on the needs of the vintage.” North Berkley Imports
For the GC Tradition, “Full malolactic fermentation is employed, followed by 48 months of lees aging” and for the Rosé, “Partial malolactic fermentation is carried out”. Lambier Wines
“malolactic fermentation is blocked in warmer years” Sara Underdown
Where have you been? 
From Peter Liem’s Champagne Guide:
“Regarding the malolactic, Egly has no strict system, and the wines may or may not go through malo depending on the particular conditions of the vintage. In the 2009 vintage, for example, he will not allow malo in any of the wines, whereas in 2008, with that vintage’s rigid acidity, he put a portion of the wines through malo. The wines are bottled late, typically in July: “This permits the wine to naturally clarify,” he says, “avoiding the need for fining or filtration.”
• NV Michel Fallon Ozanne BdB
There was a little sticker that said 06.05.23 which I assume is the deg date… by happy coincidence that is our anniversary date.
You know, one of the pitfalls of being a complete rube when it comes to grower champagne is I can pull something like this out of my cellar on a random Friday night and just what the hell have a go. I couldn’t remember buying it much less what it cost. I thought, eh, it will be like a nice basic Bereche or maybe Suenen, yeah something like that.
Holy smokes this was absolutely killer. Reminded me in a way of Krug in that it had this oxidative/not oxidative duality to it. Complex, deep, from the bruised apple and lemon curd to the crushed pebbles and petrichor, to the fresh bread and the cashew, this just kept getting better and better. Whoosh!
Hell yeah! 
A 375 of 15 Deutz Amour while roasting a chicken. Not the best vintage of Amour but pretty darn nice for the price I got them!
LOL!
Awesome bottle though. I have 1 bottle at home. Was glad to see your note!
2014 Pierre Gimonnet & Fils Champagne Grand Cru Special Club Cramant
Opened by a friend. An estate my wife and I visited back in 2013. 100% Chardonnay from Cramant in the Cote des Blancs (obviously). Disgorged July, 2020. 4g/l dosage. This was one of 3 Special Club bottles that we drank over the weekend and my favorite of the 3. This had an aggressive bead and solid acidity. Notes of lemon curd, pear and brioche. Clean and dry finish with a fine minerality. A pleasure to drink. 94 points.
VM
Long time first time. Still finding my sea legs with champagne but-
2015 Roger Pouillon et Fils Champagne Grand Cru Extra Brut Les Valnons
Really gorgeous and precise stuff. Abundantly mineral, white fruits, anise, brioche, all the goods. Quite vinous, spoke to me more like a GC Chablis. Great balance and intensity.
