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Features
Producer
Champagne Jacquesson
Vintage
NV18
Size
75cl
Ingredients
Chardonnay, Pinot Noir, Pinot Meunier
Region
Champagne
Country
France
Production
Vegetarian & Vegan
Alcohol
12.50%
Type of drink
Sparkling Wine

Champagne Jacquesson 744 Cuvee

£60.37

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Aromas of brioche, ripe apples and honeysuckle give way to an ample, almost creamy palate offering flavours of white stone fruits and toasted nuts, carried perfectly by the luxurious mousse and a bold yet fresh finish.

Features
Producer
Champagne Jacquesson
Vintage
NV18
Size
75cl
Ingredients
Chardonnay, Pinot Noir, Pinot Meunier
Region
Champagne
Country
France
Production
Vegetarian & Vegan
Alcohol
12.50%
Type of drink
Sparkling Wine
Alcohol is not for sale to people under the age of 18. For the facts about alcohol visit drinkaware.co.uk. A signature will be required on delivery. See Details

Producer

Founded in 1798 and still pushing boundaries today, Jacquesson is one of the oldest and yet most innovative houses in Champagne. It is owned and run by brothers Jean-Hervé and Laurent Chiquet, who in the early 2000s pioneered the idea of a numbered non-vintage cuvée, freeing themselves from the constraint of consistency, and permitting instead the pursuit of excellence above all else. Around eighty percent of the house’s needs are supplied by its own vineyards, and the whole approach is much closer to that of the conscientious grower than the large négociant, accounting for wines of spectacular vinosity, complexity and finesse.

Vineyard

The grapes come from chalk-rich vineyards in Aÿ, a Grand Cru, and Dizy and Hautvillers both Premiers Crus in the Marne (55%) as well as from two Grand Crus in the Côte des Blancs, Avize and Oiry(45%). Traditional growing techniques are employed with little or no soil enrichment whilst most treatments are organic. Harvest was carried out by hand between the 19th of September and the 6th of October.

Winery

Following a gentle pressing in a traditional vertical basket press, the juice was left to settle naturally. Fermentation was carried out in old oak casks with weekly bâtonnage. After a lengthy fermentation, the wine was bottled unfined and unfiltered to undergo secondary fermentation before being disgorged with a dosage of 0.75g/l.

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