For this NV Cuvee Louis Brut Nature, they harvested 50% Chardonnay plus 50% Pinot Noir from a single lieut-dit (Les Crayons) in a single year (1999) and fermented them in barrels, where the wine aged until May 2000 but without malolactic. After the second fermentation, the Champagne was disgorged not earlier than June 2014, so after 14 years on the lees. The result is a very clear, pure and extremely complex and persistent wine of great clarity, finesse and length. This wine is bone dry, though not austere, but a rich and full-flavored wine with aromas of toast, mocha, chocolate, apples, lemons, butterscotch, hazelnut, almonds, marzipan, spiced cookies, saffron, porcini, girolles, candied fruits, dates, oranges and mint. The pearls are very delicate and the finish is complex yet pure, firmly structured and very long. This is a fascinating Champagne for its own merits and I would have it for Christmas but without food, if not a three star Michelin cook composes the suitable dish.
95 points, eRobertParker.com (Issue # 221 - Oct 2015)