Jacquesson Avize Champ Cain 2004

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153.00 €
Price suggested by:
(Champagne Jacquesson)
Champagne (100% Chardonnay)
Champagne Jacquesson
A.O.C. Champagne
Year: 2004

 Selectus Wines tasting panel
 9th December 2013

There are two key dates in the history of Jacquesson. One is 1798, when Memmie Jacquesson founded the champagne house in Chalons. And the other is 1974, when the Chiquet family acquired the company, setting up in the village of Dizy, where many of their vineyards are located.  The company then took a new direction – reducing production and seeking to bring out the authenticity and greatest expression of their terroirs, by respecting the soil, controlling the yields, striving for optimum maturity and vinifying each parcel separately on the lees, in wood. 

Their champagnes gain a real stamp of character or personality from the long period of time they spend ageing in bottle on the lees, sometimes up to 15 years.  These are veritable oenological gems!


Very bright, deep golden yellow hue.  Plenty of small bubbles.


Very fragrant with aromas of yellow fruit and citrus combined with white flowers. Sweeter, more delicate notes of quince and pastry derived from its long ageing.


Great frame built on a solid mineral foundation.  Smooth bubbles with very pronounced citrus aromas across the palate. Nutty, mineral impressions on the finish. Great potential for further development.


This champagne comes from a single vineyard, located at a "lieu-dit" (a local spot) known as Champ Caïn, where the 30 hectares of Chardonnay planted in 1962, face directly south.  This champagne’s secret lies in the shallow, clayey, sandy and silty soil, rich in chalk gravel.   If, to sterling work in the vineyards, you add vinification in oak "foudres", bâtonnage, complete malolactic fermentation and 8 years of ageing "sur lattes", you end up with a champagne which is deep and mature on the nose, packed with fruit and providing some slight, bitter-mineral sensations.   Long on the palate with fantastic creaminess and acidity.  A true expression of terroir character!

We recommend enjoying it with pheasant stuffed with truffles, apples and walnuts.