Champagne Jacquesson, Dizy
|Country & Region||France, Champagne, Dizy|
|Producer||Jean-Hervé & Laurent Chiquet|
|Founded||House founded in 1789 during the Revolution and the Chiquet brothers, since the 1980s, have continued the revolution!|
Champagne Jacquesson was founded in 1789 by Memmie Jacquesson and he did so well that Napoléon gave him a medal. In 1835, his son Adolphe took over and had a direct hand in several important innovations. He instituted the radical notion of training vines in rows with the collaboration of Dr. Guyot. He established a base level of sugar in bottles with the aid of a chemist, thus substantially reducing the problem of bottle explosion. Lastly, he patented the wire basket known as the muselet, still used today to hold sparkling wine corks in place.
The business left family hands toward the end of the 1800s, and eventually was bought by the Chiquet family in 1974. Today Jacquesson is jointly managed by Jean-Hervé and Laurent Chiquet. Jean-Hervé, once the cellar master, now primarily runs the commercial aspects of the business, while his younger brother Laurent runs the production side and has taken the role of chef de cave. The two work closely with their vineyard manager, Sylvain Leblanc. In a given year, Champagne Jacquesson farms between 69 and 76 acres in the grand cru villages of Aÿ, Avize, and Oiry, and in the premier cru villages of Hautvillers, Dizy, and Mareuil-sur-Aÿ. The acres vary because the house owns 69 acres with the option to take farming contracts on as many as 7 more, and Jacquesson does all of the farming on whatever it contracts for. In addition, from these same villages the Chicquets have buying contracts to buy grapes from 20 acres from growers with whom they work closely (it was 27 acres until 2008, when they parted from their largest grower in a step toward self-sufficiency). In Champagne terminology, it would be more accurate to call Jacquesson a large grower rather than a “house” because 80% of its production comes from its own vines.
Sustainable farming practices are the norm here. No herbicides are used and rows are tilled in the spring and fall, with grass sowed in summer. When fertilizers are used, they are entirely organic. Pruning is severe for low yields, there are no green harvests, and canopy management is stressed to ensure minimal mildew and odium pressure, thus holding fungicide sprays to a minimum.
Jacquesson has a small production facility in Dizy, across the river from Epernay. Here the brothers use vertical presses rather than more abusive horizontal presses. Only juice from the first pressing is used—the press wine itself is sold to négociants—and of course all the juice is either from grand cru or premier cru rated vineyards. The juice flows by gravity into steel tanks for 24 hours of settling, after which it is transferred to large neutral wood casks (foudres) for several months to undergo alcoholic and malolactic fermentations. The initial fermentation is normally spontaneous while secondary ferments are sometimes spontaneous, sometimes inoculated (with neutral Champagne yeast that originally came from Cramant and Chouilly). The lees are stirred to enrich the wine, a practice that has the additional benefit of providing a naturally reductive environment, keeping the need for SO2 additions to a minimum. The first racking normally occurs in April or May.
Malolactic fermentation is never blocked because 1) this would require a lot of SO2; and 2) low acidity in Champagne grapes is not a concern this far north—the 49th parallel, which is the border between the USA and Canada, runs just above Avize on the Côte des Blancs! Since the fruit that makes the wine always attains an enviable level of ripeness, the dosage is typically in the extra-brut range of one to six grams of sugar per liter. Bottling is done without cold stabilization or filtration. Care is taken with the labels to transparently detail all relevant information about the wine without marketing flourishes. (Jacquesson helped pioneer such honest and unadorned back labels). The house produces between 25,000 and 28,000 cases of wine each year.
So much for the practical aspects. Philosophically, the Chiquet brothers have embarked on a mission to make Champagne as fine wine. This has involved a twofold approach: a fundamental reconsideration of their non-vintage wine, and a move toward single-vineyard wines in an exploration of specific terroirs.
In 2003 Jacquesson jettisoned its Brut Perfection NV in favor of a new non-vintage wine named Cuvée 728 (the number comes from the year 1898, when the house revamped its administration and began keeping new records of every wine it made, beginning with number 1). Cuvée 728 was the first in a series of non-vintage wines whose identities are grounded in the primary vintage of their composition. This sounds straightforward, but it goes directly against the grain of the prevailing concept that a house’s non-vintage wine should be a consistent product without regard for differences in years. The aim of the 7-series is to emphasize the best qualities of a given year, rather than to dumb down individual vintages in an effort to make a uniform non-vintage. It’s worth noting that this series is being aged progressively longer in bottle, so that by the time Cuvée 734 was released in May, 2010 it had a full three years of bottle age, including four months after disgorgement.
The 7-series then led the brothers to question their classic vintage Champagne. Like most houses, the classic vintage was made only in the best years and was intended to be the best blended wine of the house in those years. But Jean-Hervé and Laurent had decided that the 7-series would be Jacquesson’s best blended wine. Thus the decision was taken that the 2002 Millésime would be the final vintage bottling of the house. Going forward, the vintage wines would be limited to the four single-vineyard wines, made only in good years and in very limited numbers, while the house’s one blend would be the 7-series. The requirements for the vintage-dated single vineyards are simple: the wine must have a distinct personality, one that reflects its terroir, and it is not needed in the 7-series blend.
Thanks to Jeff Bramwell for the bottle shot of Vauzelle Terme.
|Cuvée 739||57% Chardonnay, |
21% Pinot Noir, 22% Pinot Meunier
|This cuvée is based upon the 2011 vintage, and reserve wines constitute 31% of the total. The dosage at bottling was 3.5 g/l. Tech sheet here.|
|Cuvée 740||Cuvée 740 is based on the excellent 2012 vintage. It is the first 7-series to use around 20% reserve wines rather than the norm previously of around 30%, and it is the first to have most of this reserve wine come from older 7-series blends rather than the house's standard stocks of reserve wines.
The winter of 2012 was cold, with the spring and early summer very wet, resulting in serious attacks of mildew. The latter half of the growing season saw superb weather, however, giving grapes of remarkable quality albeit low quantity (the production of 740 is 20% less than that of 739). 195,836 bottles, 7,696 magnums, and 250 jeroboams. Tech sheet here.
|Cuvée 735 Dégorgement Tardif||47% Chardonnay, 33% Pinot Noir, 20% Pinot Meunier||Both winter and spring of 2007 were mild and rainy, while summer was cold with frequent storms until August 25th, when good weather set in. It's often said that the final quarter of a growing season determines quality, and 2007 was no exception to this rule.
Cuvée 735 is based on 2007 with reserve wines making up 28% of the blend. 14,704 bottles and 758 magnums were kept on their lees and underwent a late disgorgement in November of 2015; dosage is 3.5 g/l.
|Cuvée 736 Dégorgement Tardif||Cuvée 736 late-disgorged is based on the great 2008 vintage. Twenty thousand bottles and one thousand magnums were held back from the original tirage and were aged for eighty-eight months on their lees, then disgorged in November 2016.|
|Dizy Corne Bautray||Chardonnay||During the 1990s the Chiquets were improving their farming and re-discovering their terroirs. Their one hectare (2.5 acres) of Corne Bautray Chardonnay way up on top of a steep hill above Dizy particularly impressed them in the harvest of 1995, and they made an experimental cuvée from it (2000 was the first commercial release). The parcel occupies the very top of the steep hillside far above Dizy. Planted in 1960, the vines face southwest and grow in relatively thick alluvial topsoil. This soil is a layer of loose clay-silt packed with pebbles, giving excellent drainage, and provides a bed as deep as nine feet overtop the ever-present Campanian chalk—which these old vines reach down to for water. The wine is remarkable for its elegant power.
2005: The winter of 2005 was cold and dry, spring was calm and warm, summer followed hot and humid but ended the growing season with excellent weather. The grapes were harvested on September 22 at 11.3 degrees of alcohol and 7.2 g/l of acidity. 410 cases of 750 MLs and 100 (3-pack) cases of magnums were bottled June 20th, 2006 and were disgorged in February 2015.
2007: In this vintage only the Corne Bautray was bottled; the other cuvées went into the 7-series. Winter and spring of ’07 were both mild and wet, while summer was cold with lots of storms until the end of August when good weather arrived. Corne Bautray was harvested on September 9th, 2007. It has 10.8 degrees of alcohol, 8.2 g/l of acidity. 430 cases of 750 MLs and 100 (3-pack) cases of magnums were bottled in June, 2008 and were disgorged in January 2016. Zero dosage.
|Avize Champ Caïn 2005||Chardonnay||Jacquesson began producing a NV blanc de blancs from its Avize holdings in the late 1940s. When the Chiquet brothers took over, one of their first decisions was to make this a vintage bottling. This enabled them to make a wine from an excellent site to reflect a specific terroir and freed up a terrific source of grand cru Chardonnay with which to improve their non-vintage (then the Brut Perfection) in problematic years. Vintage 1990 was the first commercial release, based upon three lieux-dits: La Fosse, Némery, and Champ Caïn.
Beginning with the 2002 vintage, Champ Caïn was pinpointed as the source for the Avize cuvée. Jacquesson's parcel of Champ Caïn measures 1.30 hectares (3.2 acres) and was planted in 1962. Facing due south, this parcel is situated at the bottom of the Avize slope on a thin layer of calcareous clay, sand, and silt over a bedrock of Campanian chalk.
The winter of 2005 was cold and dry, spring was calm and warm, summer followed hot and humid but ended the growing season with excellent weather. The grapes were harvested on September 20th at 10.7 degrees of alcohol and 7 g/l of acidity. 795 cases of 750 MLs and 167 (3-pack) cases of magnums were bottled May 18th, 2006 and were disgorged in February 2015. Dosage 2.5 g/l.
|Aÿ Vauzelle Terme 2005||Pinot Noir||The 1996 season favored Pinot Noir, and a tiny parcel of three-quarters of an acre in the Vauzelle Terme lieu-dit stood out for the Chiquets. Corne Bautray pointed the way in their exploration of their terroirs in 1995, and in 1996 they bottled an experimental lot of the exceptional Vauzelle Terme. The Pinot Noir vines were planted in 1980 and grow in limestone soils mixed with some clay, with chalk bedrock; they are situated mid-slope. Vintage 2002 was the first release of this blanc de noirs.
The winter of 2005 was cold and dry, spring was calm and warm, summer followed hot and humid but ended the growing season with excellent weather. The grapes were harvested on September 23 at 10.9 degrees of alcohol and 6.4 g/l of acidity. 190 cases of 750 MLs and 67 (3-pack) cases of magnums were bottled June 20th, 2006 and were disgorged in February 2015. Dosage 2.5 g/l.
|Dizy Terres Rouges Rosé||Pinot Noir||Jacquesson stopped making blended rosés after 1997 in favor of rosé de macération (saignée) from a specific site, which better suited its philosophical outlook. This was done in 2003 and 2004, and the site chosen was Terres Rouges, a vineyard growing on a broad bench below the Reims Mountain but up above the town of Dizy. The red soil is limestone-based on top of chalky silts, and the Chiquets farm nearly 15 acres here, dedicating a 3.3 acre parcel of Pinot Noir planted in 1993 to the production of this rosé.
In 2008, they tweaked the method of production, destemming all of the grapes and letting half of them macerate in tank for 25 hours (as was done entirely in 2003 and 2004); while the other half was "slow-pressed" during a 4-hour settling in the horizontal press. All of the wine was raised in older oak casks, and the dosage is 3.5 grams per liter.
In 2009, they continued with the same method of production as the previous year. Harvest was September 19th and all of the grapes were destemmed and crushed. It has 11.7 degrees of alcohol and 6.5 g/l of acidity. 741 cases of 750 MLs and 100 (3-pack) cases of magnums were bottled in June 2010 and were disgorged January 2016. Zero dosage.
|Avize Grand Cru 2000 DT||Chardonnay||Spring temperatures in 2000 were the highest on record since 1956. July and August, however, were on the cold side and stormy until the end of August, when fine weather arrived. The harvest was consistent, healthy, and ripe. 122 cases of 750MLs and 38 cases of magnums were bottled in 2001 and disgorged in January 2016. Dosage 1.5 g/l.|
|Millésime 2000 DT||50% Chardonnay, 50% Pinot Noir||Spring temperatures in 2000 were the highest on record since 1956. July and August, however, were on the cold side and stormy until the end of August, when fine weather arrived. The harvest was consistent, healthy, and ripe. The grapes came from the Marne Valley, the Reims Mountain, and the Côte des Blancs. 122 cases of 750 MLs and 65 (3-pack) cases of magnums were bottled in 2001 and disgorged in January 2016. Dosage 1.5 g/l.