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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.
The "700" cuvée from Maison Jacquesson is a Champagne made from a blend of several years, but the opposite of a Brut Sans Année.
It is built from a base year complemented by wines from Réserve that will reinforce the identity of the vintage, when a BSA seeks the regularity of a cuvée.
The 746 is based on the 2018 vintage, an abundant harvest with very good ripeness and moderate acidity, and composed from 3 Grands Crus (Aÿ, Avize and Oiry) and 2 Premiers Crus (Dizy and Hautvillers).
It is then vinified in unfiltered foudres, aged for four years on lees, disgorged and finally dosed at 2g/L.
The wine presents itself complex but balanced, with notes of citrus, preserved lemon, white flowers and brioche.
The palate is silky-textured, rich with flavors of ripe pear and vine peach.
The finish offers vibrant freshness and invigorating, saline notes.
Perfect for poutargue from Martigues or Bresse chicken with yellow wine and morels.
