I had the bottle lying around. It had been a gift from someone who was too quick to pronounce it « a 93-Parker-point » wine. Convinced that the Chief Monkton Monkey can’t tell his ass from his elbow when it comes to Champagne, I sidelined this thing and decided to use it for cooking. No sense in actually drinking the kind of shit the Porker likes to guzzle, right? Well, it’s actually not bad!!! Lemon cream, raw almonds, appleskins, wet leaves and chalk on the nose. In the mouth it’s compact and zippy. Nice creaminess at midpalate and some very present minerality on the okayishly-lengthed finish. I think it’s about $40, for which I can get any number of much better bottles. Still, I’m shocked that the Fat Man actually digs the stuff.