Creating each blend lies at the heart of the Champagne making process & depends on the talent of the Cellar Master & his team of winemakers. Blend: 41% Chardonnay, 17% Pinot Noir & 42% Pinot Meunier. 25% of this blend is made up of reserve wine in order to enhance its maturity & complexity. Cellar master Richard Dailly's tasting notes: The colour is straw with undertones of green & gold. The taster's curiosity will be immediately aroused by a level of aromatic depth & complexity rarely observed in a non-vintage wine: roasted, toasty notes give way to almondy, cocoa bean scents; the soul of vintage Champagne in the body of a non-vintage would be the best way to describe this wine. On the palate, this evidence of careful ageing is supported by the wine's richness, generosity & silkiness. The Chardonnay dominates initially to give way to the more concentrated red fruit flavours from the Pinots. The aftertaste lingers on an enormously appealing & satisfying finish. Suggested wine & food pairings: This Champagne, made to complement good cooking, will accompany a starter such as a fish terrine equally easily as it will a main course of grilled or meuniere fish.