Roger Voss - December 2019
This is a beautifully textured wine, a collaboration between Olivier Leflaive of Burgundy and Erick de Sousa of Champagne. Balancing dryness against ripe fruit and with acidity shining through the mineral texture, the wine is taut and tense while also ready to drink.
A very complex blanc de blancs that has such rich and toasty aromas of grilled pears, apples and brioche with white mushrooms and a toasted-almond thread. The palate carries a super sleek, fresh and vibrant feel with intense lemons and apples. Socied-Brioche finish. Drink now.
An elegant and cool nose consists of plenty of yeast and brioche characters that add breadth to the apple, citrus and petrol scents. There is equally good refinement to the intense, pure and lively flavors that are supported by a relatively fine and dense mousse that also shapes the quite dry but not austere finish that possesses outstanding depth. To my taste this is drinking perfectly now and I was impressed.»
Wine and Spirits
Josh Greene - December 2017
Working with chardonnay from the Cote des Blancs, de Sousa and Leflaive ferment this in stainless steel, then blend it with 30% reserve wines. It has a similar initial stink as the rose, emerging from that reduction with powerful acidity and some contrasting oxidative notes of cider apples and mushrooms. It’s an earthy and rooty chardonnay Champagne, a salty wine built for the dinner table.
Year’s Best Champagne Wine