Seriously, for the relatively neophyte champagne drinker who has had the occasional flute of Mumm's or Moet, the first flavor burst of this in the gullet may very well create doubt as to whether that's actually real bubbly because it will be so unlike what you'd expect based on previous experience. The full bodied richness and complexity so far exceeds the subtlety of the lower priced spreads that it's like going from a thin mass-market Chianti to a full-blown vintage of the century Super Tuscan. For those oh-so-few champagnes that offer this wonderful toasty, fungal, complex explosion in the mouth I employ the word "ennobled" to describe them as it's the best that I can come up with though, sadly, it doesn't really quite do justice in conveying to others what's going on in the mouth. In this regard, it's kinda like audio. ON one of those rare days when the stars have lined up just right and all the neighbors are gone with their computers and plasma screens shut off and the sound emanating from the speakers transcends the electronic to become real music, what words will properly describe that moment? Clarity, transparency, airiness, yadda yadda. Words fail us but you know it's the way it ought to be.
Anyway, sorry for the rant. I'll go crawl back in the cellar now. Please check in after VDay.