This is a champagne with a silky, golden color. The flavors of toasted bread and minerality give way to honey on the long, intense finish. The bubbles are very fine in this classic blend from three grand cru designated terroirs.
ROOSTER SCORE: 90
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Read about Chef Mateo in The New York Times Dining In section. Renowned Food & Wine Critic Eric Asimov writes a feature article about Chef Mateo and a Haitian Thanksgiving.
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