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In 1974, Jean Chiquet took over the House Jacquesson, founded in 1798, and his two sons Laurent and Jean-Hervé now run this House with its prestigious past.
Indeed, Jacquesson was Napoleon I's favorite Champagne. What's more, it was Adolphe Jacquesson who invented the wire muzzle and the little metal plate that goes on top to prevent the muzzle from sinking into the cork.
Laurent and Jean-Hervé Chiquet also manage their 28-hectare vineyard located in the classified Grand Cru villages of Aÿ, Oiry and Avize and the classified Premier Cru villages of Dizy and Hautvillers. Their vineyard supplies are also supplemented by purchases of Grands Crus and Premiers Crus. The Champagnes Jacquesson are therefore only Champagnes Premier and/or Grands Crus exclusively, a signature of this House's determination to maintain very high quality.
Today Champagne Jacquesson has become part of Artémis Domaines, the wine brands arm of the Artémis investment group founded by François Pinault (Château Latour, Domaine Eugénie, Clos de Tart, Château Grillet, ...). Commercial management of the brand returns to Jean GaranDeau (formerly of Krug), with Jean Hervé Chiquet retaining a seat on the board.
2013 is a late year for the Champagne vineyard.
It all starts with a long, cold winter that stretches until mid-April, causing a significant delay in the vegetative cycle.
The spring, although mild, is marked by little sunshine and frequent rain.
But from mid-June onwards, exceptionally warm weather and Sec set in, allowing optimal ripening.
The few showers in September allowed the berries to gorge themselves with juice.
The results were very heterogeneous, but it was a great vintage, even very great for the Grands Crus.
House Jacquesson farms 3 parcels of Chardonnay Grand Cru on the Avize terroir, located in the lieux-dits La Fosse, Némery and Champ Caïn.
It is on the 1 Ha 30 of the latter, at the bottom of the hillside and facing due south, that one of the House's parcel-based cuvées is made during the very great vintages.
The Avize Champ Caïn cuvée is therefore a Blanc de blancs that has been vinified in oak foudres for 9 months and spends 9 years on laths before disgorgement. No dosage is carried out.
This is an exceptional Champagne that combines purity and delicacy, a hyper-saline Chardonnay from Avize with a chalky texture, straight, sharpened by a tonic bubble.
The nose is on citrus fruits, green apple and minerality.
The palate is incredibly silky, with great freshness and that very pleasant chalkiness.
This is THE Champagne for winter evenings, for bugnes, beignets, galettes des rois or other cakes and cookies Secs, but it will also easily accommodate sushi and sashimi.
This is THE Champagne for winter evenings, for bugnes, beignets, galettes des rois or other cakes and cookies Secs, but it will also easily accommodate sushi and sashimi.
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