Nose with sweet spices, brioche, yellow apple and light yeast tones. Relatively high acidity. Taste of yellow apples, and with light citrus at the end. US BdB using the traditional method

Golden amber. Initially, the nose is characterized by coffee, burnt sugar and caramel tones. The taste is of ripped matches, barbecue crust, mocha and the wine appears oxidative. With air, the wine totally changes character. Abounding baked goods, sweet fruit, and puff pastry. Long. Complex. Develops quickly and appears as a classic. Fascinating to follow the development in the glass

Light yellow, with lively bubbles. Nose with minerals, yeast, baking spices, sweet fruit, and a maritime environment. Taste of slate, green apples, grapefruit, and orange peel. Complex. With air, the wine becomes more harmonious and round. High acidity that is well integrated.

Light golden yellow with large lively bubbles. Smells of sweet bakery, yeast, and fruit. The palate initially has coffee, burnt sugar, and sulfur. Gets rounder, more harmonious, and elegant with air. Yellow fruit, sweet spices, baked goods, and minerals. Complex and long.

The wine smells of warm pastry, yeast, brioche, sweet lemon, and yellow apple. Taste of yellow fruit, sea, malt bonbons, and some berries. Long.

Golden light amber yellow. Excitable bubbles. Nose with cream and dairy. Round. Harmonious. Gauzy citrus, nuts, almonds, marzipan, and lightly dried meat. Round on the palate. Mild and soft. It has a mature expression, with a rich presence. In balance.

Upfront a bright smell of honey is "in your face". With added air, I smell sweet spices, apple core, and sweet yellow fruit. On the palate, the wine is experienced as wonderfully fresh and crisp. Green apples are prominent. High acid. A bit one-dimensional.

This was a little strange. This producer is the house wine at the famous Danish star restaurant Noma. The wine is deep dark red as cranberry juice, or like the red vitamin water. It has a complex aroma of honey, iron, blood, raspberry syrup, dried meat, pepper, leather, and cherries. The taste is characterized by high acidity, steel, spices, and something a tad too floral for my preference. Long and complex. Has qualities, but subjectively this is too much for me.

It smells of bulging cream cake. Malt, butter, popcorn, gunpowder, and sweet citrus. The palate has high acidity, a delicious fruitiness, but at the same time, it is perceived as mild and kind. Harmonious and seamless. Hard to believe that this is extra brut champagne. It is an exceptionally good wine.

Nose with bakery, yeast, brioche, aged dusty paper, and hints of malt. Sea, shells, ebb and flow. Taste of yellow apple, apple carcass, and malt drops. Some light citrus notes. I think it lacks some complexity. High on acid still. Leave it for a few more years.

Nose with diesel, fireworks, lychee, apricot juice and freshly ripened matches. Tropical fruit, high acidity that is well balanced towards the fruit.