Jacquesson Blanc de Blancs “Avize Champ Cain” 2013

Jacquesson & Fils is a Champagne producer based in the Dizy region of Champagne. The house was founded in 1798 and the fame of the house grew following the rumour that it was a favourite of Napoleon. Today company is run by two brothers - Jean-Hervé and Laurent Chiquet. Methods have now been changed to organic, fermentation in oak has been increased, new vineyards have been bought, but production still is limited to 350.000 bottles a year. Jacquesson vineyards are located in the Grand Cru villages Aÿ, Avize and Oiry and in the Premier Cru villages. The main wine is a numbered cuvée. The numbered wines are blended with the curent vintage as the main part of the blend and just with 30-40% older reserve wines. Other wines are vintages, single vineyards. All wines are characterized by elegance and minerality due to an extremely low dosage (usually 2-5 grams sugar per liter). An interesting fact - Adolphe Jacquesson the first owner of the house is the inventor of the muselet, the metal wire that holds the cork!

On the palate, the Jacquesson Extra-Brut Blanc de Blancs “Avize Champ Cain” 2013 reveals a vibrant and intricate array of flavors, with notes of crisp green apple, lemon zest, and white flowers, complemented by a nuanced minerality and a subtle creaminess, resulting from its extended lees aging. The finish is long and precise, with a refreshing acidity that underscores the champagne’s exceptional balance and refined structure.

This champagne pairs magnificently with delicate seafood dishes, such as grilled scallops or a fine lobster bisque, where its crisp acidity and mineral complexity can elevate the flavors of the seafood. It also harmonizes beautifully with a classic goat cheese salad, providing a bright and elegant contrast to the creamy texture of the cheese, making for an exquisite and sophisticated dining experience.