Whether sweet or dry or somewhere in the middle, a nonvintage Champagne is as much a testament to technical precision as it is winemaking art and it never fails to impress me each time I drink a glass of the stuff.

WSJ: The Stylish Alchemy of Nonvintage Champagne | On Wine by Lettie Teague

Soil at the vineyard at West Chiltington is geologically identical to the champagne region, but the vines need warm dry weather.

BBC: Nyetimber vineyard scraps 2012 grape harvest

Integrated into the already distinctive nature of the Krug style--all base wines fermented in small oak casks, the finished wines aging for at least six years before release--it creates champagne as high-wire-act, a balanced tension between a dry, taut crispness and a mellow, juicy, full-flavored fruitiness.

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