End of the World Dinner (Nicolas Restaurant, Teck Lim Street, Singapore): From a magnum, this was still stunningly young. A bit tight on the nose at first, it actually needed some 15 minutes in the glass to open up into subtle scents of yeast and white meat, some earthy mineral, then fresh strawberry aromas, and citrusy tones of lemon and green apple tones with a little curl of smoke at the sides. The palate was youthful as well, with super-bright acidity and fine, creamy mousse running through rather tight, but solid flavours of sweet lemons, apples and a bite of green strawberries. Very dry, as would be expected, but it had a nice, fleshy presence on the attack and midpalate, with some floral hints weaving in and out of the fruit. The finish was a touch on the short side, leaving off in a little peck of minerality. But this was overall a pretty good Champagne with a nice amount of character. In magnum though, it really needed a good 6 to 8 years more.
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