1996 Jacquart Nøtter, alger, gjærbakst, sitrus. I munn eple, nøtter, sitrus, gjærbakst i mellomparti, ganske lang avslutning med tørket eple og mineraler. Flott balanse. Mangler dybde. 90
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Top Burgs and Bubblies (Dino Restaurant, Washington DC): Chris Sipes cracked open his Jacquart 1996 Champagne which exhibited a charming toasty nose infused with subtle hints of almond/nuts followed by a refreshing medium-bodied palate û the vivacity of the 1996 vintage is in evidence. There is slight oxidation here and most concluded that if you have this wine, drink up now. Like Chris Bublitz, I dig Champagnes with slight oxidation; I like the nuttiness as long as it is not in your face. With the Jacquart, it was not. Good stuff.
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1/15/2019 - "Rhône Rider" Likes this wine: 90 Points
1996 Jacquart Nøtter, alger, gjærbakst, sitrus. I munn eple, nøtter, sitrus, gjærbakst i mellomparti, ganske lang avslutning med tørket eple og mineraler. Flott balanse. Mangler dybde. 90
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9/6/2014 - AudunG wrote: 92 Points
From magnum. Freshly baked bread. Supple and intense. Not the most elegant, but powerful and concentrated.
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8/19/2010 - nigelb wrote: 88 Points
A very enjoyable champagne. Not enough complexity to justify 90 points plus
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12/30/2009 - PanosKakaviatos Likes this wine:
Top Burgs and Bubblies (Dino Restaurant, Washington DC): Chris Sipes cracked open his Jacquart 1996 Champagne which exhibited a charming toasty nose infused with subtle hints of almond/nuts followed by a refreshing medium-bodied palate û the vivacity of the 1996 vintage is in evidence. There is slight oxidation here and most concluded that if you have this wine, drink up now. Like Chris Bublitz, I dig Champagnes with slight oxidation; I like the nuttiness as long as it is not in your face. With the Jacquart, it was not. Good stuff.
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12/27/2009 - nigelb wrote: 90 Points
Full body with warm fruit flavours. Lacks complexity required for a higher score but a very satisfying wine.
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