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Founded in 1798, Jacquesson has transformed itself into one of the most respected Champagne Houses, but they are still a well kept secret. They make superb hand made wines from impeccable organically grown fruit. This vintage wine is the pinacle of their range and offers supurb drinking from a truly outstanding vintage.

All Jacquesson's production comes from Grand or Premier Cru vineyards with an average age of 30 years.

The vines are pruned using the two systems of pruning allowed in Grands and Premiers Crus:

Cordon de Royat for Pinot Noir and Pinot Meunier and Chablis for Chardonnay. The vines are pruned short (8-10 buds per vine rather than the legally permitted 15) to limit the number of bunches.

The grapes are hand harvested as whole bunches (as is required in Champagne) and undergo two selection processes, one while picking and one at the end of the rows before being packed into the transportation cases.

The Jacquesson 2002 Vintage is an assemblage of the best Chardonnays from Avize (36%) and Chouilly (7%) and Pinot Noir parcels from Dizy (35%), Ay (15%) and Marueil sur Ay (7%).

57% Pinot Noir, 43% Chardonnay

All the grapes that we use are pressed in Jacquesson's own presses, either in Dizy or in Avize. They use vertical presses, otherwise still known as the 'traditional' presses : their configuration reduces movement of the bunches during pressing and obtains juice that is finer, less coloured and perfectly clear.

The musts are fermented either in oak casks(between 20 and 75 hl) or in steel tanks according to the provenance of the grapes.These casks and barrels, which are used to produce a controlled oxidisation of the wines during the six to ten months that they spend in wood, do not introduce any oak flavours which might interfere with the specific terroir characteristics of the wines. This controlled oxidisation has the specific purpose of bringing a greater complexity and structure as well as extra vinosity to the wines.

After the alcoholic fermentation, which is followed almost systematically by malolactic fermentation, the wines are aerated but not racked. There follows a period of élevage, during which bâtonnage, or the stirring of the lees, is practiced for those wines vinified in cask. No filtration takes place before bottling and this applies to every single wine of the House.

This is a very serious Champagne and that can be seen from the start with a hugely complex nose of flint and peach kernel. The palate explodes wiht orchard and tropical fruit with hints of honey and gentle spice. This is a wine to savour; slowly....

CLOSURE:    Cork

ALCOHOL:    12.5% (9 units of alcohol)

Per Bottle 79.99


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