Chardonnay, Pinot Noir and Pinot Meunier. Containing 10-20% reserve wines. At least 12 months on yeast. Being California, the blurb includes food pairing: 'Winemaker Tom Tiburzi recommends serving Chandon Brut Classic to refresh the palate when eating salty, creamy, or nutty foods such as Caesar salad, fried calamari, oysters, or fresh sashimi and sushi.' Bigger bubbles than the other Chandon white NVs. Icing sugar and green apples on the nose. Immediate appeal even if I'm not sure I would keep it for very long. Slightly sweet and sour. But very clean and zesty on the nose. And it has none of the hint of hardness on the finish that the Argentine Chandon NV has.