Le Mesnil Experience Grand Cru Blanc de Blancs Brut Nature NV
Champagne André Jacquart
APPELLATION
Champagne
GRAPE VARIETIES
100% Chardonnay
WINEMAKERS
Marie Doyard
TECHNICAL DATA
Alcohol
12.0%
91POINTS
91POINTS
For four generations, the parents and grandparents of André Jacquart only produced Champagne grapes. In 1958 André Jacquart introduced a new spirit in the family, producing his own estate-bottled Champagne in Le Mesnil-sur-Oger (Champagne Village classified Grand Cru). Since 2004, Champagne André Jacquart has been located in Vertus (Champagne Village classified Premier Cru). Major work was undertaken and the fifth generation, represented by Marie Doyard (the grandchild of André Jacquart) stepped in to run the business and inspire it with her own philosophy. Interestingly, Marie’s paternal grandfather, Maurice Doyard, was instrumental in the creation of the AOC Champagne and the delimitation of its vineyard areas.
WINEMAKING & VINTAGE NOTES70% aged in old Burgundy oak barrels. André Jacquart use as part of their barrel fermentation regime Aquaflex barrels for still wine fermentation of the grand cru chardonnay grapes. These barrels moderate oak impact, and bring delicate aromas of vanilla and soft spices, with more expression of the initial fruit characters of the wine. Zero dosage. No malolactic fermentation. Minimum five years lees contact before disgorgement.
TASTING NOTESBrilliant pale gold, persistent and fine bead. Smoky minerality reminiscent of Meursault Perrieres. Ethereal fruit, almost as though a food “foam” of granny smith apple and a bit of girolle mushroom. Light entry, again, like a fog or cloud, ethereal and light yet so expressive. Almost as though it had intensity of flavor without being wet. Laser-like focus of fruit, precise and defined flavors of Anjou pear, granny smith apple, chanterelles, almost like an infusion or tea of intense flavors with lively, creamy, and exceptionally refined bubbles. Elegant powerful, and yet light, almost dreamlike consistency. Long and longer. A taste buds in ecstasy with “Haute Cuisine” meals as Monkfish medallions with exotic fruits butter.
AGINGMinimum five years lees contact before disgorgement.
RESOURCES
Champagne André Jacquart Portfolio
