louisroederer_ is now far ahead of most négociants in Champagne and it is correct to account - more attractive to the young progressive generation.
2008 is famous for its balance of ripeness and acidity. The 2008 Robert Moncuit Le Mesnil Les Chétillons has an incredibly high acidity, which reminds me of the famous 1996 wines. I’ve tried this Blanc de Blancs several times now. Knowing that acidity is the most stable element I don’t expect it to go anywhere. Only the fruit profile will change over time. Today fruit are utterly fresh, nothing dried or cooked - freshly squeezed lime juice, lemon juice, quince, sea salt. Since it’s so apparently acidic, it feels very long too. Made avoiding malolactic fermentation, it should age without signs of maderization. It will be interesting to assess how the balance will change once the fruit begin to mature.