According to Larry Mawby, this is the most elegant méthode champenoise he produces. It is field and solera blend of pinot noir, chardonnay, vignoles and pinot gris, hand-harvested, whole-bunch pressed. After gentle pressing, the juice is blended with their reserve wine solera (which contains wine from the Talismøn vineyard from each vintage since 1992) and then fermented in barrels and puncheons. The wine then undergoes secondary fermentation in bottle and is aged en tirage for at least 24 months before disgorgement. Retails ex cave at US$27 (2005 price).