Interesting. I’ve never had a 100% still Precoce so I don’t know what it tastes like, or whether any difference is noticeable in a methode traditional fizz.
According to Jancis’s book ‘Wine Grapes’ its yet another mutation of PN. I suppose if they don’t call Meunier Pinot Noir then they ought not to call Precoce PN, but then I’m a pedant who wants to know the clones used of PN, because there really is no such thing as Pinot Noir, there are only clones of it that can be so different they could be different varieties.
An early ripening PN makes sense in this climate, and it’s not just old vineyards, I was at a newly planted Welsh vineyard in 2012 that had Precoce – the first time I had heard of it. The plant identification signs were still on the vineyard posts.