Back in the 1970s, Anselme Selosse’s ideas that profound Champagne begins with great fruit and organic viticulture was necessary to display terroir were revolutionary; today, the Selosse name is synonymous with superior bubbles, all fermented with native yeasts in wood barrels and left on lees for extended periods of time. ‘Initial’ blends three vintages of Chardonnay from the mid-200-s; notes of crushed rocks, white flowers, and dough dominate.