Over all, this seems to be a vintage where there is plenty of fruit as a component, also nice lively acidity, and some structure: wines that will be bright and very good to drink in a relatively few years, and may not age as well as other vintages.
Until now national initiatives for sustainable agriculture in France have had little following. So why did Champagne invest so heavily in its own sustainable labelling?
How do we disentangle what someone thinks they feel, or what they say they feel, from what they actually feel?
Why are wines inherently more valuable when they don't go with any food but steak?