A small plot of old Pinot Noir produces this superb wine. It has all the richness of wines from Aÿ, with its red fruits and hint of sweetness. But it is the structure, the complexity that sets it apart, the grapes ripe and concentrated from a great year. Age for at least another five years.
— R.V.
(12/1/2011)
This Champagne, full of richness and fresh acidity, is a wine designed for food. With its weight and intensity of flavor, along with the low dosage, it is still full-bodied, leaving a toasty character. This is the 729th nonvintage blending produced by Jacquesson since 1898 (when the house was 100 years old), hence the number. Imported by Winebow.
— R.V.
(12/1/2005)
This Pinot Noir-dominated wine is rich and structured with waves of acidity passing through the white currant, toast and a developing maturity. Extra richness comes from the oak fermentation, but, because of the low dosage, there is also an austerity and minerality about this wine that will find its best expression with food. Imported by Winebow.
— R.V.
(12/1/2005)
This blanc de blancs certainly shows its dryness, but with the wonderful maturity that it is just beginning to develop, it also has plenty of richness. Almonds are emerging to balance the white, almost tropical, fruits, calming the extreme crispness of the acidity. A great wine, which should develop beautifully over the next 10–15 years.
— R.V.
(12/1/2007)
With a majority of Chardonnay in the blend, this has turned into a wonderfully expressive wine. It is more open than the great 1996, more generous, giving some mature toast and nut flavors, but still retaining ripe apricots and mulberry. In the Jacquesson style, this is very dry, but its richness keeps it well in balance.
— R.V.
(12/1/2008)
From one of the few Chardonnay vineyards in Dizy, this is a tight wine, with a steely character, very crisp and citric. Even at nine years age, it tastes young, structured, demanding aging.
— R.V.
(12/1/2011)
Very pure Chardonnay from the heart of the Côte de Blancs. It has all the minerality of the vintage while also boasting tropical fruit flavors. It’s already a delicious wine, with its tight edge of acidity, but could certainly age.
— R.V.
(12/1/2011)
From the exceptionally ripe 1989 vintage, Jacquesson decided to bottle a Champagne without any dosage of sugar. The wine was also kept on its lees in bottle and not disgorged until July 2004. The result is a wine with exceptional elegance and surprising freshness. It is approaching maturity but that is all. Flavors of green fruits and yeast are finely in balance…
— R.V.
(12/1/2004)