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Jacquesson Champagne Cuvee No. 740 Extra Brut
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- Cellar Drink Now - 6 years (2017-2023)
- ABV 12%
- Closure: Cork
Disgorged in September 2016 and produced with the 2012 vintage as the base blended with some reserve wines. Pours with a heady frothy white mousse that shows good hold. Pale straw, light pale gold base colour threaded by a very persistent stream of exceptionally fine bubbles. Powerful nose featuring complex aromatics of baked bread and subtle citrusy honeyed pear notes married to oily toast characters, yeast lees and cashew. Rich mouthfilling flavours of toasty yeast lees, citrus and lightly honeyed baked bread fill the concentrated and creamy textured palate. Also evident are nuances of roasted almonds and brioche. Finishes dry and crisp with great refinement and finesse. Long aftertaste of yeast lees, baked bread, oily toast, citrus and delicately roasted almonds.
Drink over the next 5-6 years.
From the 2012 harvest and five locations in Champagne. The farming is now biological/organic, the winemaking decidedly low intervention. Indeed, the wines sit on lees in barrel for their life outside bottle, unfined and unfiltered. Sulphur addition would be on the very lower side for Champagne at 20ppm added and less than 40ppm total. Effectively, as natural-leaning as Champagne gets these days. All the info is on the label too. This is a super-dooper release too.
It’s a marriage of toasty-richness and bristling freshness here. Compact in the palate with undertones of brioche, marzipan, ginger biscuit, with a coursing vein of green apply, tangy fruit character and lively oyster-shell-like minerality. The bouquet is attractive, a mesh of patisserie, honey and apple/citrus character. It pulses through the mouth with refreshment factor and light, palate sticking fruit-yeast sweetness. It’s gulpable and yet fine. It’s stunning stuff. Drink 2017-2023.
Mike Bennie – The Wine Front
NV in name, vintage in body (80% base wine) with a micro-dosage of 1.8g/l. A blend of 43% chardonnay, 30% pinot meunier and 27% pinot noir, it is tight and firm on release, with a citrus sherbet under gently sweet fruit, balance its saviour now, and in full flower in five years hence.
James Halliday – Australian Wine Companion