Tom Stevenson, three times World wine writer of the year,
regarded as the world’s leading authority on Champagne
The fruit structure and acidity are ideal for sparkling wine; the mousse displays a degree of technical expertise that is -quite frankly- exceptional; and the light hand with which the oak has been used could serve as a textbook lesson to 99% of Champagne growers. It is evident that Belgium should be focusing on sparkling wine, very much.
