Actually it also commands a hefty premium in price (and not just in the US). It is an old-style champagne and one of the few that is still hand-made (yes, this does affect the flavour). Some people like it enough that the demand continuously outstrips the supply, and the production has not been increased.
Of relevance to flying is that it is a champagne that stands up to travel very well, and usually an airline that serves it has other good wines, too. I use it as an indicator of the quality level of an airline's catering, and it has been efficient for that purpose.