Champagne Jacquesson
“I can’t say enough good things about the work that Jean-Herve Chiquet and his team at Jacquesson have done over the last few years. The 700-series wines are some of the best in Champagne, while the new lieu-dit bottlings capture a measure of pure visceral thrill equaled by few champagnes. There is little doubt Jacquesson is now of of the elites in champagne.” Antonio Galloni, Vinous Media, May 2013.
Jacquesson is one of Champagne’s most venerable houses, not only predating Krug, but giving birth to it, when in 1843 Johann-Joseph Krug left Jacquesson to form his own house. But despite more than 200 years of history, Jacquessson has become a revolutionary among Champagne’s established houses, under the leadership of brothers Laurent and Jean-Herve Chiquet, who took over from their father in the 1980s.
The assemblage of each numbered cuvée changes from year to year, though it always is a blend of Chardonnay, Pinot Noir, and Pinot Meunier primarily from the base year. But the winemaking remains the same: vinification in large old oak barrels, on the lees, with weekly batonnage, minimal dosage and no filtration.
These champagnes showcase some of the region’s finest terroirs, with Peter Liem calling them, “mandatory purchases for anyone interested in the terroir of Champagne, demonstrating an extraordinary vinosity and expression of place.”
Jacquesson is also famous for its older vintages – left undisgorged in its cellar until release fifteen or more years after the vintage. These wines are further distinguished by their fabulous baroque labels, of the type that Jacquesson used in the 1840s.
Jacquesson is one of Champagne’s most venerable houses, not only predating Krug, but giving birth to it, when in 1843 Johann-Joseph Krug left Jacquesson to form his own house. But despite more than 200 years of history, Jacquessson has become a revolutionary among Champagne’s established houses, under the leadership of brothers Laurent and Jean-Herve Chiquet, who took over from their father in the 1980s.
The assemblage of each numbered cuvée changes from year to year, though it always is a blend of Chardonnay, Pinot Noir, and Pinot Meunier primarily from the base year. But the winemaking remains the same: vinification in large old oak barrels, on the lees, with weekly batonnage, minimal dosage and no filtration.
These champagnes showcase some of the region’s finest terroirs, with Peter Liem calling them, “mandatory purchases for anyone interested in the terroir of Champagne, demonstrating an extraordinary vinosity and expression of place.”
Jacquesson is also famous for its older vintages – left undisgorged in its cellar until release fifteen or more years after the vintage. These wines are further distinguished by their fabulous baroque labels, of the type that Jacquesson used in the 1840s.
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