Jacquesson Cuvée 743 Extra Brut ---- (Sparkling)

Jacquesson champagnes are a long established name and the house is one of the most reputed among connoisseurs. Claude Jacquesson founded the company in Dizy in 1798. From the very beginning its champagne was reputed to be the Emperor's favourite (Napoleon 1). This was also the house which patented the cork wire in 1844 and helped establish Maison Krug. A succession of owners ran Maison Jacquesson until 1974 when it was acquired by the Chiquet family. Today, Jean Chiquet's sons, Laurent and Jean-Hervé, run the company with panache. The vineyards are planted on around 30 hectares in Avize, Aÿ, Dizy and Hautvillers and complemented by regular and carefully selected supplies of bought-in grapes. Jacquesson champagnes have a strong personality (especially the single parcel cuvées) and stand out for their low sugar levels, intensity and distinction. This house has gradually become the standard bearer for high-quality champagne, expressing the illustrious potential of its terroirs with incredible fidelity, reducing dosage to a strict minimum and allowing its cuvées the time they need to mature before putting them on the market. Because of this, the wines (primarily vinified in wood and dosed at Extra-Brut level) always have a distinct and sometimes surprising character. Production has reduced considerably since the Chiquet family took over Maison Jacquesson. Every year, it gives its non-vintage Brut (BSA) a number - 738, 739 etc. This is a way to identify the style of each vintage and to encourage fans to age the wines. All Jacquesson cuvées age beautifully, whether late-disgorged or not. This sublime champagne house is one of our favourites in the region.

La Cuvée 743 provient de la récolte d'Aÿ, de Dizy et d'Hautvillers (60%), de celle d'Avize et d'Oiry (40%) ainsi que de quelques vins de réserve. La viticulture se veut respectueuse du sol et de la vigne. Ce champagne est issu de trois cépages : le chardonnay (40%), le pinot noir (40%) et le pinot meunier (20%). La vinification et l'élevage sont faits en foudres sur lies. La fermentation malolactique a été réalisée. Il n'y a ni filtration, ni collage. Non dosé, le vin se veut être le reflet de son terroir. Ainsi, la robe dévoile un beau jaune doré ainsi que des bulles d'une finesse exemplaire. En remontant, celles-ci exhalent des notes principalement fruitées et pâtissières. Particulièrement racé, il dévoile une matière charnue, une grande fraîcheur et, surtout, une belle longueur.

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