I'm in the camp with those who say "impossible to respond."
As a wine writer, I've had the good fortune to get a taste out of some spectacular bottles at wineries, interviews and tastings. A Krug vertical. A sip of Bollinger's special cuvee made from the tiny pre-phylloxera patch on the estate. Both verticals and horizontals at Dom Perignon. Lots of individual or small-group visits with wine makers, both the majors and farmer fizz. All memorable, but also somewhat clinical.
Probably the best Champagne memories aren't about the wine but about the occasion and the people I shared them with. But that's another story for another day.