Most big-house non-vintage Champagne leans on Pinot Noir. Taittinger goes the other way: roughly 40% Chardonnay in the blend, an unusually high share, and you can taste it in the wine’s lift and cut. Pinot Noir and Meunier fill in the flesh. It rests close to four years on its lees in the chalk cellars beneath Reims, well beyond the legal minimum, which buys texture and a fine, persistent bead. The result is one of the more elegant house styles available at this kind of scale, and it is reliably good year after year. If you want a Champagne that can handle a toast and still has something to say, start here.