After another 12 months in bottle, this micro-batch, single-parcel, Grand Cru Vintage Champagne has entered a new sensory realm. This is now a savory, spicy, toasty, and utterly spellbinding experience courtesy of the Maillard reaction. - Master Sommelier, Ian Cauble

This effort has been disgorged for well over two years now, and was given a 1.5-gram dosage at the beginning, so this combination has resulted in a beautiful evolution of nuanced flavors in the form of brioche, toasted pastry, caramel, smoke, vanilla bean, and other exotic spices. Furthermore, it also bursts with aromas of dried plum, red apple, redcurrant, Rainier cherry, apricot, crushed chalk, red flowers, and damp herbs. On the palate, the thundering intensity of Grand Cru Verzenay is still on full display: The Pinot Noir releases dense, highly energized red fruit that melds with a fierce backbone of crushed minerals and laser-beam acidity. It’s the same wine you loved last year, just now with added layers of savory intensity, toastiness, and pronounced spice. Enjoy!