The cellar hands had little interest in tasting wine with us. Maybe they didn't like the taste, or maybe working at a winery was as much a job to them as picking apples or working in a factory.
Winemaking is a physically demanding job.
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?