JacquessonAvizeChampCain2008

The house was founded in 1798 by Memmie Jacquesson. Jacquesson is small producer based in Dizy, Champagne. Only Champagne Salon is smaller of the elite houses. Production is around 280,000 bottles per annum and are made with 78% of grapes from their own 28 hectare estate, the rest is bought in from growers. The 28ha domaine comprises 11ha in Avize and Oiry, some 13ha spread over Aÿ, Hautvillers, Dizy and Mareuil-su-Aÿ and a further 4ha in the Vallée de l’Ardre (a tributary of the Vesle, north-west of the Marne). Current owners, brothers, Jean-Hervé and Laurent Chiquet recently changed methods to be organic, almost all Jacquesson wines ferment in old, large-sized oak barrels, which yield little wood aroma to the wine. rrAvize is situated at the bottom of the slope facing due south; with calcareous soil of clayey, sandy, silty structure over blocks of Campanian chalk. Planted to Chardonnay with 12,000 vines over 1.3 hectares in 1962. Fermented in large oak casks and rested on the lees until it was bottled on 18th May 2009.rr 8,296 bottles and 402 magnumsrrWeather: After a rainy but mild winter without any prolonged cold spells, spring arrived with some very localised frosts. Cool weather returned in June and the infrequent sunshine prolonged the feeling of freshness. The spring to autumn weather was bright with sunny spells and the long, hot days and cool nights during September gave the grapes excellent acidity during the harvest period. The 2008 vintage is fast emerging as one of the best since the renowned and now-legendary 2002.rrTechnical Information:rVineyards: 100% Grand Cru | Chardonnay: Avize- Champ Cain VineyardrGrape Varieties: 100% ChardonnayrVintage: 2008rLees Ageing: 9 yearsrDisgorged: April 2018rDosage: 2.5 g/l Extra BrutrAlcohol: 12.5%rDrink: Now for 3-4 yearsrrTasting Note: Distinct grapefruit and ripe apple flavours with strong lees character. Packed full of fruit, lots of apple and lemons with hints of gooseberry all combined with hints of both toasty oak and creamy pastries with underlying freshness from the acidity, all very well balanced.