"The 2017 Méthode Ancestrale Une Bulle bursts with aromas of apple skin, dried white flowers and marzipan, followed by a medium to full-bodied, fleshy and nicely concentrated palate with a ripe core of fruit but excellent freshness and precision. While economic factors mean that much crémant is necessarily nothing more than a cheap Champagne substitute, this has considerable character and a style all of its own, so it is well worth seeking out. It spent 23 months sur lattes and finished up with ten grams per liter natural residual sugar. Gautier Roussille tells me that the 2018 rendition will contain less residual sugar. - William Kelley"
- Robert Parker's Wine Advocate (Issue #244, August 2019), 92 pts
"The 2018 Méthode Ancestrale Une Bulle offers up lovely aromas of pear and elderflower, followed by a medium to full-bodied, fleshy and enveloping palate with a pillowy mousse and a charming core of fruit, with enough residual sweetness to make this a perfect accompaniment to strawberries or fresh fruit desserts. - William Kelley"
- Robert Parker's Wine Advocate (Issue #249, June 2020), 91 pts
"Bursting with aromas of apples, pears, almonds, warm bread and dried fruits, the 2019 Méthode Ancestrale Une Bulle is medium to full-bodied, fleshy and concentrated, with lively acids and a pillowy mousse. It's a touch drier than its 2018 counterpart. - William Kelley"
- Robert Parker's Wine Advocate (August 2021), 92 pts