Great QPR. Delicate fine bubbles make for a beautiful mousse to admire and to experience. Pear/apple/custard nose, brilliant acidity on the palate but a little dull otherwise. Might be worth setting aside for a couple of years and seeing if it develops any secondary characteristics, there's certainly some structure to sustain the experiment. Would be great with something like sushi where the acid plus palate delicacy wouldn't overpower anything. Crystal clear pale gold. Sure beats the Champagne I was served on the plane ride in this morning.
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