The terroir of Avize is so all-consuming that you can literally smell the violent tidal wave of surging salt minerality coming. The bouquet is a salty sea breeze, a steamy whiff of bath salts that heralds an intricately crystalline salt structure. The frothing, energetic interplay between chalk minerality and beautiful acid line is captivating, amplified by subtle barrel texture and long lees age that gently massage the cut of Avize. Magnificent freshness and coiled potential, even at a decade of age, suggest that it calls for another decade yet to fully come into its own. There are few 2005 champagnes of which this can be said. Jacquesson has conjured one of the finest. Tyson Stelzer - The Champagne Guide 2016-2017
9,544 bottles and 500 magnums made. Bottled 18th May 2006 and disgorged February 2016.