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.
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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?
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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.
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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.
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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.
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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.
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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.
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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.
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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+
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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.
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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+
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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
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7/14/2023 - melvinyeowq wrote: 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.
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5/15/2020 - dream Likes this wine: 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?
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9/12/2019 - NostraBacchus Likes this wine: 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.
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10/4/2017 - fcxj wrote: 92 Points
Elegance and bite.
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7/2/2016 - KristianT wrote: 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.
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2/7/2016 - Wine_lvr Likes this wine: 96 Points
1996 Champagne Tasting: Close to perfection
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3/30/2013 - Tavastgatan wrote: 92 Points
Came in late in the evening, but no one was really impressed. God? Yes. Great? No.
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6/28/2011 - Marc wrote: 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.
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4/27/2011 - jlgnml wrote: 94 Points
Les Degustateurs (SPROUT Chicago IL): very toasty, magnum format, great small bubbles, not too airy, just right
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3/13/2011 - aagrawal wrote: 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.
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10/26/2009 - Vinotas wrote:
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.
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4/11/2009 - sdr wrote: 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.
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3/24/2008 - mreinitz wrote: 90 Points
Very bold and complex, but also too tart for my taste. Strong streaks of lemon, yeast, and hazelnuts.
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12/2/2007 - dream wrote: 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+
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11/24/2007 - pederwelander wrote: 91 Points
Korrekt, gult, mot halmgul färg. Mogna toner av gultäpple, citrus, gräddkola. Bra frisk syra
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10/2/2007 - winenutnyc wrote:
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.
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1/11/2007 - dream wrote: 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+
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10/2/2006 - andrewstevenson.com wrote: 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.
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4/10/2006 - Russell Faulkner wrote:
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
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