had the 1973 Bolly RD on 1981. It was really gross!!!
It was light brown like a good 40 year old tawny port. no bubbles at all, like a still wine. Very sour and pucker taste. Oily taste with peanut butter scent with strong smoky vanilla scent. So is it normal to have a 30 year old champagne turn to a light brownish color?
