I tasted this champagne at a retirement party for a colleague recently. Unbeknownst to me, I had already tasted one of their vintage wines before, a couple of years ago, and even blogged about it. The wine has a designation of Extra Brut, but the back label specified a dosage of 9g/L sugar (which would make it Brut only). The wine is Pinot Noir dominant with the rest Chardonnay (Pinot Meunier is not grown in Ambonnay). AS the wine is neither filtered not cold stabilized, the back label warns of the possibility that it may deposit crystals during storage.
As for the wine, it was a golden yellow with good streams of medium fine bubbles. The nose was sweet pruney yeasty with acid, and after the acid prickle on entry which subsided into a soft mousse, the palate was crisp and fruity, yielding to an acid backbone.
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