This superb vintage Champagne pours well with a white frothy mousse that shows excellent hold. Once dissipated a pale straw coloured base wine is revealed possessing an exceptionally fine and very profuse bead. Classic Champagne sniff with aromas of yeast lees and baked bread dominate followed by a hint of citrus and some brioche. The palate possesses plenty of finesse and good richness with flavours of yeast lees, baked bread and citrus followed by some toast and cashew on the back palate. Clean dry finish. Creamy mouthfeel with long yeast lees, baked bread, toast and cashew aftertaste.

Every Grand Vintage is unique and original, the cellar master’s personal, free interpretation in service of the singular qualities of that year’s grapes. The spirit of Grand Vintage is founded on three essential values; freedom of interpretation, selection of the year’s most remarkable wines, and respect for the individuality of each vintage for finely aged champagnes which stand out for their maturity, complexity and charisma. An elegant, pale yellow colour with translucent green reflections. A floral bouquet, initial notes of just ripened fruits - peach, mango and banana - are rounded out with mature notes of white pepper, flint and marzipan. As the wine breathes, the bouquet is refreshed with floral and delicately botanical notes of honeysuckle, bergamot and anis. An expansive and succulent palate- a preliminary crispness - notes of nectarine and currant - gives way to a succulent, creamy richness, with the impression of expansive flavour asserting itself and lingering on a bittersweet, deliciously appetizing note of pomelo.

After a particularly cold winter, 2006 spring saw periods of frost and early summer brought hail, causing damage that, fortunately, was limited. Summer saw contrasting conditions: a heat wave in July followed by a cool, rainy August resulted in differing degrees of maturity across vineyards, but the hot, dry weather of early September facilitated ripening. Extending from September 7th to September 25th, the starting dates for the harvest indicate a determination to allow the grapes to reach a proper state of ripeness in every sector. The relatively abundant yield (13,000 kg/hectare) enabled selective harvesting and the avoidance of several areas affected by bunch rot as the end of the season turned rainy and grey. In the end, the sugar content of the grapes was relatively high (10.2 % potential alc/vol) with an acidity level close to the average for the decade (7g H2SO4/litre), a balance similar to that of 2002.