Champagne, it's generally popped and poured, so your going to be drinking a young vintage unless you pony up the money for something with some age on it. There's a solution for that you know, it's called cellaring Champagne! I know it sounds a bit crazy, but fine Champagne is like fine wine, it gets better with age. Why do you think producers can charge so much for those matured bottles?
In time, Champagne rounds out, the effervescence moderating and allowing the wine to express its softer, creamier side. Have you never "gotten" Champagne? Can't see what the fuss is about? Think the wines are lean and simple? Join the club, but that's where the ageing comes in. This Deutz Blanc de Blanc is already delicious with classic vanilla-touched lemon and pear flavors in Deutsz's faceted, taut style. Ageing will add complexity, depth and an edge of softness that should make this shine in several year. Or you could just drink it on New Year's Eve and celebrate in luxurious style!