This got substantially better with a good amount of air. Light golden color. I agree with the apple and oxidative notes, but air softened the latter and brought out a very pretty honey aroma as well. At the end of the day, apple, pear, honey, bread, and rubber on the nose. Full bodied with pear, apple, and mineral on the palate, with medium length and acid. The bubbles were a little too vigorous, but that softened with air also. Enjoyed it with pasta with brussel sprouts, pine nuts, and pecorino romano.
very dark with very fast rare bubbles. nose: typically for Meyer oxidized; a lot of peaches with pharmaceutical notes; some breadcrust. taste: very fizzy, lemony with long, little bit bittery finish. Too fizzy
Golden, nutty and bready with a freshness, intensity and mossiness that I find in good champagne. Even though the bead is too vigorous and the alcohol to present to be a great wine, I had no problem polishing off the bottle.