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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 23 notes) - hiding notes with no text | | | Tasted by melvinyeowq on 7/14/2023 & rated 90 points: Mainly champagnes with hotpot: Rather oxidised with honey notes so I thought this to be from the late 80s. Very powerful and broad, some said it was Krug-like but I thought this was too coarse. Think others liked this more than I did, the ‘96s that I’ve tried so far have been a little long in the tooth for my palate, compared to ‘02s which are still incredibly fresh and vibrant. (672 views) | | | Tasted by dream on 5/15/2020 & rated 92 points: An incredibly bold and intense Champagne that feels like it was bottled yesterday. There is plenty of balancing ripe lemon/lime fruit and a ton of funky yeast and bread notes on the finish. Not the most elegant Champagne I've ever tasted but it's intensity for a 24-year old bottle of bubbles is insane. This could be much better in another 10 years. 93? (1166 views) | | | Tasted by NostraBacchus on 9/12/2019 & rated 94 points: Raw, rustic, but super tense, with notes of herbs, some lemon oil, spices, also some mineral notes. It‘s pretty full-bodied, with high acidity cutting through the richness. Superb length with plenty of tension and explosive mineral/acidity finish. Very fascinating.
On day 2 some oxidation is sneaking in, still a very good, tense, slightly rustic Champagne. (1614 views) | | | Tasted by fcxj on 10/4/2017 & rated 92 points: Elegance and bite. (2030 views) | | | Tasted by KristianT on 7/2/2016 & rated 90 points: Lovely dark colour. Slightly oxidised. Extremely powerful Champagne. Very distinctive notes of bread. Would have been better with food than on its own. Interesting stuff. (2808 views) | | | Tasted by Wine_lvr on 2/7/2016 & rated 96 points: 1996 Champagne Tasting: Close to perfection (3497 views) | | | Tasted by Tavastgatan on 3/30/2013 & rated 92 points: Came in late in the evening, but no one was really impressed. God? Yes. Great? No. (4413 views) | | | Tasted by Marc on 6/28/2011 & rated 86 points: Vibrant bead - pale colour - slightly maderized on nose and palate (cellared under impeccable conditions). Plenty of intensity on nose and palate. Based on this bottle, this would have been much better on release. (4576 views) | | | Tasted by jlgnml on 4/27/2011 & rated 94 points: Les Degustateurs (SPROUT Chicago IL): very toasty, magnum format, great small bubbles, not too airy, just right (4618 views) | | | Tasted by aagrawal on 3/13/2011 & rated 92 points: Barolo Tasting (Los Angeles): Yeasty nose, nice balanced palate with a tart green apple finish. Mouth-watering. I tend to like a little bit of the oxidized style. (3796 views) | | | Tasted by Vinotas on 10/26/2009: After the youthful refinement of the 1996 Ruinart BdB, the Jacquesson was a brute, a real powerhouse that had hints of green notes to its lemony almond-hazelnut profile. I've never been a fan of this wine, and this bottle didn't change my mind. (2867 views) | | | Tasted by sdr on 4/11/2009 & rated 90 points: Really quite good (67 PN, 43 CH). Very pale with very active mousse. (I was able to determine that the bubbles are smaller and rise slower in a classical flute compared to a white wine glass.) Strong notes of citrus and intense acidity with little complexity at this stage, but the stuffing seems there for the long haul. (1966 views) | | | Tasted by mreinitz on 3/24/2008 & rated 90 points: Very bold and complex, but also too tart for my taste. Strong streaks of lemon, yeast, and hazelnuts. (2165 views) | | | Tasted by dream on 12/2/2007 & rated 90 points: Very yeasty champagne that tastes rather tart and sour at the moment. Improved after being open for 2 hours. A bold, intense style that I normally like. I think this just needs more time. 90+ (2075 views) | | | Tasted by pederwelander on 11/24/2007 & rated 91 points: Korrekt, gult, mot halmgul färg. Mogna toner av gultäpple, citrus, gräddkola. Bra frisk syra (2112 views) | | | Tasted by winenutnyc on 10/2/2007: hazelnuts and yeast on the nose- palate was full and expressive with bright apples for about 1/2 hour and then seemed to shut down and didn't reveal much after that- Not quite ready to show everything it has yet. (2145 views) | | | Tasted by dream on 1/11/2007 & rated 93 points: Potent smell of yeast, grilled nuts and sour dough. Made in a firm, bold style not unlike Bollinger with rich lemon and tart apple fruit and a heady dose of yeast. Loads of intensity and richness on the long, high acid finish. This is a firm yet decadent champagne that is delicious now but should improve over the next couple of years. Perhaps not as elegant as a Krug or Taittinger Comte but it's a loaded champagne in a Mae West sort of style. 93+ (2263 views) | | | Tasted by andrewstevenson.com on 10/2/2006 & rated 89 points: A very fine, elegant nose with biscuity cassis. Very structured, very elegant palate. This is a big mouthful, but also has very good elegance. (2086 views) | | | Tasted by Russell Faulkner on 4/10/2006: They have dropped the Signature name from this wine from 1996 onwards, though it will still be also made as a rose, this was 43% CH, 26% PN from Ay and Dizy and 31% PN from Sillery, Verzy and Mailly. It was more rounded than the Avize, though no more powerful, still great depth, bright pinot fruit, but exceptional balance and a creamy Chardonnay led finish. Disgorged December 2005 with a low dosage around 4 g/l. XX (2125 views) |
| By John Gilman
View From the Cellar, Jul/Aug 2011, Issue #34, The Annual Champagne and Sparkling Wine Report: Good Looks at Vintages 2002, 2004 and 2005 And a Plethora of Superb Non-Vintage Bottlings
(Jacquesson Brut Millésime (served from magnum)) Login and sign up and see review text. | By Brad Baker
Champagne Warrior, April 2009, Issue #2, Champagne Tasting Notes and Reviews
(Jacquesson Vintage) Login and sign up and see review text. | By Brad Baker
Champagne Warrior, April 2009, Issue #2, Champagne Tasting Notes and Reviews
(Jacquesson Vintage) Login and sign up and see review text. | By John Gilman
View From the Cellar, May/Jun 2008, Issue #15, Recently Tasted Champagne and Sparkling Wines
(Jacquesson Brut Millésime) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and Champagne Warrior. (manage subscription channels) |
| Jacquesson & Fils Producer websiteChampagne Blend"Champagne blend" is a classic grape blend that typically includes Chardonnay, Pinot Noir and/or Pinot Meunier in any proportions.
However, this blend can also include Arbane, Fromenteau (Pinot Gris), Petit Meslier and/or Pinot Blanc as well.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comChampagne Le Champagne (Le comité interprofessionnel du vin de Champagne) | Grandes Marques & Maisons de Champagne (Union des Maisons de Champagne)
France - When it comes to wine, France stands alone. No other country can beat it in terms of consistent quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.
Sub-Region:
Champagne - The French region of Champagne (including the cities of Rheims, Épernay, and Aÿ) was the first region in the world to make sparkling wine in any quantity. Today, the name of the region is synonymous with the finest of all sparkling wines, and wine-making traditions of Champagne have become role models for sparkling wine producers, worldwide. Surprisingly, the region of Champagne is now responsible for only one bottle in 12 of all sparkling wine produced. Styles of champagne range in sweetness ranging from an extra brut or brut 0, to the basic brut to demi sec to doux; some houses produce single vintage champagnes and others produce non-vintage (or incorporate wines/grapes of multiple vintages), often to preserve a specific taste; combinations of grape varietals; and colors, including a rosé. There are several sub-appellations, including the Valley of the Marnes river running from Épernay west, Massif de Saint-Thierry north and west of Rheims, Valley of the Ardre, the Mountains of Rheims (between Rheims and Épernay), Côte des Blancs, Côte de Sézanne, and Côte des Bar in the South. Champagne wine only uses three grape varietals (cépages): Chardonnay, Pinot Noir, and Pinot Meunier.ChampagneThe vineyards of Champagne on weinlagen-info |
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