Sobre el champagne, la fecha de degüelle y su conservación

Es un viejo tema aquí en este foro: si el cava o el champagne se conservaban bien o evolucionaban bien después del degüelle, el primero no, el segundo sí, ninguno de los dos, etc.
Leyendo estos días las guías de Terry Thiese, y ahora la guía de champagnes y espumosos de Tom Stevenson, leo estas dos cosas que vienen abajo: por un lado se comenta que después del degüelle hay que consumir en un año máximo (salvo alguna cuvée especial), y por otro lado TT comenta la necesidad de conocer la fecha de degüelle, sobre todo en los NV (ahí no estoy de acuerdo con él), para poder saber el momento exacto de la vida del vino.

Más luz, o quizás más sombras, sobre un tema muy debatido.

“Tom Stevenson’s Champagne & Sparkling Wine Guide 2003

Storing and Serving Sparkling Wine
Most fizz is best drunk within a year or so. Only a few cuvées are capable of developing truly
complex aromas and flavours after disgorgement.”

“Terry Theise Estate Selections Champagne 2003

Notes on disgorgements
I’ve asked all the growers to give us disgorgement dates for all their N.V. wines, on the back-labels. I think we need to know. Most of them said they would, and a few are already doing it.
The domestic French market, from what they tell me, likes the wines immediately after disgorgement, when they’re jumpy and untamed. The British market likes them more settled.
Many of the growers assumed I’d want the wines very fresh, and some disgorged-to-order. But I strongly prefer Champagne with at least 4-6 months on the cork, depending on the wine. Earlier than that and they often taste like an orchestra tuning up, cacophonous and disorganized.
Plus you need to have this information for inventory control.
Careful wine writers need it to ensure their readers can actually buy the very wines they tasted and reviewed. And if I’m working in the trade with you, I want to know if you’re showing recent goods.”