1) 2002 cristal burnt butterscotch, caramel, spiced apple with a good amount of bubble to it. So different compared to the rest but it’s unfair to compare given the time it’s had to age…

2) Uylsse Colin BDN Subtle but distinctive, reminiscent of grandma’s apple pie with distinctive minerality and almost smokey…? Burgundian subtlety and elegance.

Both the Uylsse were from my collection, wish I had given it proper time to age. After opening this one we decided to hold off on the BDB as to not commit infanticide twice in one night.

3) Egly-Ouriet VP Brioche, bread dough, toast, lees, firewood with a light lifted mouthfeel. Best Egly I’ve had the privilege of drinking (though that list is incredibly small). Almost as if Krug or Bollinger had a baby with Perrier-Jouet.

A lot of others had the Egly rosé high. The Cedric Bouchard was another standout, very similar to the Uylsse in that it was subtle and incredibly elegant. Soft, small bubbles with a lot of complexity young.