Yeasty and citrussy with great white fruits and a defining minerality. This is becoming my go-to Champagne.

Opened 2 hours ahead and not decanted. Translucent smokey red in color. Gorgeous nose of earthy cherries, strawberries, pine and baking spice – definitely one to keep drawing you back. Palate had just the right balance of layered, medium-full weighted fruit and lifting acidty. Matched well with both the scallops and the mango cilantro salsa.

Opened the magnum 4 hours before serving and wrongly guessed that it would not need decanting as the fruit was evident and the spiny, bright acidity and tannins seemed enticing. However, when served, while nice, it seemed tight and Paul convinced me to decant. So the remaining two-thirds went into a decanter and over the next 20-30 minutes this really opened up to reveal an exotic nose of cherries, meat, chocolate, iodine and mineral. The palate went from edgy (but nice) before the decant to a lovely balance of bright complex flavor with an almost lush midpalate that kept its focus to finish on minerals, acidity and still somewhat firm tannins. Went very nicely with rack of lamb.

This was brought by Paul after decanting at home and placing back in the bottle and served blind. This made a beautiful duet with the Sassicaia. This showed an unmistakable Grenache nose of red/black berries and garrique, with mushrooms, mocha, spice, smoke and licorice. The palate was rich, lush and complex, but with enough acidity and mineral to give it verve. Very nice finish with resolving tannins and good length.