A gift from one of our guests visiting the restaurant from Mauritius. All the staff partook in a glass after service on a Saturday night.

Sadly, it was a little oxidized with the bubble fading. It hasn't left the party but it's on its way to the door.

Slightly rusted brown notes of coca cola candy, deeply caramelized walnuts and forest moss minerality. I found notes of saffron threaded through aged peach jam.

A lingering feeling of preserved mushrooms on the finish, like a stone pantry of dried porcini mushrooms. The bubbles slow danced on the tongue before finally fading to nothing.

A unique experience in the world of aged champagne.