The 733DT is based on the 2005 vintage with 22% reserve wines added. 2005 wasn't overall the greatest vintage and usually Jacquesson uses the previous 2-4 vintages as the reserve wines, and these weren't the greatest either except if the 2002 is in there. 52% Chardonnay, 24% Pinot Noir, 24% Pinot Meunier from only Grand Cru and Premier Cru vineyards. Disgorged in October 2013 after about 7 years on the lees with just 2.5 grams/liter dosage.
The cork almost blew out itself and there was a lot of fizz left in this! Nice light golden color.
Nose had a strong note of bruised/mature/fermented apple and apple skin left on the kitchen counter. You could feel right from the start that this was very focused on the oxidized notes. Overripe lemon, earthy notes of mushroom with a hint of grass and seaweed. Some rich buttery brioche coming through the very mature fruits but not much freshness in the nose.
Palate was also heavily focused on the oxidative notes/style and overall lacking some freshness for me. The bruised/mature/fermented apple was strong again, hazelnut paste, mushroom, toasted brioche and this kind of umami thing, but also just a bit of freshness sneaking through from quince and ripe citrus fruits.
For my personal taste I'd say don't keep this too much longer.
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Thats a good one. Oxidative, but fresh. Lime, lemon, apple, some brioche. not too much buttery or yeasty, but enough of both. Amazing balance Drink now - 2021
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This had a distinct oxidative (intentional) character of old barrel; earthy, shrooms, apple skin; took a while to open up, but very fine in the mouth, very long. Good, but almost a bit too much oxidative note, lacking freshness. Not as good as first bottle, maybe b/c DT doesn't age as well as regular disgorded wines? Drink sooner than later? At Eric's Champagne tasting; based on 2005, 1/3 each grape, large oak casks, grand cru fruit; disgorged 2013. 2.5 g/l.
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Champagne vs. the Greek Meal: I was very curious to see what 8-9 years on lees before dégorgement do , and I in two words- Great Work. It was worth waiting. More full body compared to the 738 served, and certainly comes more as a full meal wine (like a nice large fish). I would say that the golden touch, more of the butter/oak (maybe light honey on the background?) worked really well. I can tell that the crowd was very attracted by this one. 18 people, and I got about 12-13 refill requests to the glass. The rule we had to apply was- ladies first. Sorry, I did not get a second taste .Worth aging? I would say yes.
(92+)
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Business Dinner (Restaurante Cuenllas - Madrid): From 2005 vintage. Last disgorgement 2013. Dried flowers and seaweed on the nose. Some depth and complexity. Unfortunately palate doesn't follow that beauty. Dry and refreshing. One of my favourites Champagne houses by far.
De la añada 2005. Último degüelle en el 2013. En nariz flores secas y algas. Algo de profundidad y complejidad. Desafortunadamente el paladar no sigue a esta belleza. Seca y refrescante. Una de mis favoritas casas de champán de largo.
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Blend of 52% Chardonnay, 24% Pinot Noir and 24% Pinot Meunier. Blend of 2005 harvest and 22% reserve wines. Dosage pf 2.5 g/l. Jacquesson set aside 15,000 bottles of the 733, waited 8 years to disgorge (October 2013) and released the bottles in year 2014. This reflected the brothers' belief that Jacquesson would age well. They plan to do every year with their "NVs". Vibrant, goldfish yellow on the eye. We removed from the wine cellar, let it cool down in the fridge, popped and poured in a small-bowl white Burgundy glass and decided (a) she needed time to breathe (coming 'round after 1+ hours breathing) and (b) wine cellar temperature would be better (appx. 17C helped to release the aromas). Bouquet of honey, toasted oak and hints of cream and butter. Pleasant oxidation encompassing our nostrils. Revving up, baby, drop that flag to let her go. Palate of savoury brioche with a bit of appropriately oxidised apricot jelly and honey butter. Very smooth and pleasant. Will lay down quite a few years, but sipping well now. Patience is a tempting, mean-spirited virtue.
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Tasted at Rendezvous by Kerry Wines, Hong Kong. 197 wines. We managed to sip 32 in two hours. Hard work…but happy to roll up our sleeves, exercise our swirling wrists, put on our wine spectacles, clear our noses and cleanse our palates….we do what we can to make the world a better place!!!
Jacquesson set aside 15,000 bottles of the 733 ("vintage" 2005), waited 8 years to disgorge and released the bottles in year 9. This reflected the brothers' belief that Jacquesson would age well. They plan to do every year with their "NVs".
Bingo!!! Vibrant, goldfish yellow on the eye. Aromas of honey, toast, touch of cream and butter. Palate of savoury brioche with a bit of apricot jelly and honey butter. Very fresh and pleasant. Will lay down quite a few years, but the excitement on the palate may just convince us to sip again and again sooner than later! Patience is a tempting virtue.
She may be a late bloomer, by design, but she is rocking 'n popping like a mature and elegant break dancer....did we write that ;-)!?
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Dégorgement September 2013; of course riper than the Cuvée 738 tasted before. Dry, still tight, a whiff of oxidation, which is normal for a 5 years older cuvée than the 738, very balanced; a joy.
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Right off the bat vinous notes, dry yeast, wheat and peach pit, apple skin--not extremely aromatic but an intriguing nose of earthy notes, hard to pinpoint but subtle complexity involved. Powerful on the palate, very intense and dry, a bit austere and high acidity with yeasty wheaty vinous aspect. Very cool, intense wine with very long finish.
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Celebrating San Fermín (Restaurant La Piperna - Madrid): Intoxicating on the nose. Well-defined aromas of pastry shop, fine bakery. Mineral. Yesty. Little four-squared. The real thing is, in my poor view, on the palate. Delicious. Extra-dry. Lovely after-taste. Pretty obvious, needs time. Disgorged on 2013.
Nariz intoxicante. Aromas bien definidos a pastelería, a panadería de lujo. Mineral. A levadura. Un poco cuadriculada. Lo rico de verdad, en mi pobre visión, está en la boca. Deliciosa. Muy seca. Rico retrogusto. Es bastante obvio que necesita tiempo. Degollada en el 2013.
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Lots of Champagne: Intense nose, lots of brioche. Lower accidity, savoury, vinuous, salty on the palate, feels dense. Excellent mouthfeel, pleasant creaminess.
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Wonderful nose of ripe apples and freshly baked warm brioche. Good structure and length and at the beginning it shows very well. After an hour in the glass it starts to fade and shows that even when matured longer on the lees the 2005 vintage is just 'weak'. Drink now
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Dots and Bubbles with the Trait-d-union (Sydney, Australia): Aged character shows through on both the nose and the palate - aromas of honey and spice, pear and brioche. Shows some of the 2005 fruit richness on the palate with more honeyed character and rounded off edges. Has good carry and is drinking really well now.
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Fantastisk gyllene färg, fin mousse som fyller munnen utan att vara påträngande. Medelintensiv doft med toner av honung, röda citrusfrukter, torkade druvor, bröd och minnen av träbåten ut till sommaren. Bra smak där dofterna återfinns plus en del nöt och smörtoner med hög syra och lång eftersmak. En champagne i min smak som kan drickas nu men tål ett antal år till i flaskan.
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Well evolved and mature, toasty smoky, apples, rich wine. Well round and crowd pleasing. But, maybe it's the dosage or just the extra time on lees but the acidity and vibrancy is low. The wine almost has no presence and this is the downfall of it. Good wine still. 90 drink now
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Una forza della natura. Naso di pietra bruciata agrume arancione sale. In bocca grande densità estrattiva minerale. Bruciante, lungo, freschissimo. Impressionante.
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Current and upcoming Jacquesson releases with Jean-Hervé Chiquet (Brasserie Bobonne): Noticeably developed nose with yellow winter apples, smoky, with a discrete rum raisin note and pronounced bready/biscuity notes. The palate is distinctly dry (but not as "bone dry" as 737 or 738) with yellow apple and winter apples, good acidity, spice, and a foody character. This one is ready in its development, 90-91 p. Disgorged September 2013.
The 733 DT shows some 2005 style, since it is a ripe vintage, but it presents it in a firm frame. Also this time, it comes across as more powerful than young 700 cuvées often are. The quality is definitely at a level corresponding to vintage Champagnes from high-quality houses, but it has come further in its development than such wines usually have when they are released.
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Had a different flavor profile than the regular disgorgement, not necessarily better though. Very good and complex but I wouldn't spend the extra tariff for it.
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Visit to Jacquesson including a preview of Cuvée 733 DT (Dizy, France): Nose with yellow apples in the form of ripe yellow apples and some winter apples, some honey, bready notes, a hint of cocoa powder and mature notes. The palate is medium bodied+ with good concentration and noticeably spicy, with notes of yellow apple, good acidity, and minerality. A foody style, ready to drink, 90 p.
733 DT was more full-bodied than the young 736 & 737, showed fine notes of maturity and is definitely a Champagne that will go well with food. This is probably related both to the vintage character of 2005 – a ripe vintage that seems to be maturing fast – and the longer time on the yeast.
A late-disgorged version of the Cuvée 733, which was vintage 2005-based. This bottle disgorged in September 2013, to be launched in September 2014. (No labels had been produced yet, the bottle was unmarked.) It is the first 700 cuvée to be launched in a DT version.
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6/25/2022 - Lehto Likes this wine: 92 Points
Unique bottle note no. 400!
The 733DT is based on the 2005 vintage with 22% reserve wines added. 2005 wasn't overall the greatest vintage and usually Jacquesson uses the previous 2-4 vintages as the reserve wines, and these weren't the greatest either except if the 2002 is in there.
52% Chardonnay, 24% Pinot Noir, 24% Pinot Meunier from only Grand Cru and Premier Cru vineyards. Disgorged in October 2013 after about 7 years on the lees with just 2.5 grams/liter dosage.
The cork almost blew out itself and there was a lot of fizz left in this! Nice light golden color.
Nose had a strong note of bruised/mature/fermented apple and apple skin left on the kitchen counter. You could feel right from the start that this was very focused on the oxidized notes. Overripe lemon, earthy notes of mushroom with a hint of grass and seaweed. Some rich buttery brioche coming through the very mature fruits but not much freshness in the nose.
Palate was also heavily focused on the oxidative notes/style and overall lacking some freshness for me. The bruised/mature/fermented apple was strong again, hazelnut paste, mushroom, toasted brioche and this kind of umami thing, but also just a bit of freshness sneaking through from quince and ripe citrus fruits.
For my personal taste I'd say don't keep this too much longer.
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1/24/2018 - dron_ap wrote: 94 Points
Thats a good one. Oxidative, but fresh. Lime, lemon, apple, some brioche. not too much buttery or yeasty, but enough of both. Amazing balance Drink now - 2021
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8/7/2017 - peternelson wrote: 92 Points
This had a distinct oxidative (intentional) character of old barrel; earthy, shrooms, apple skin; took a while to open up, but very fine in the mouth, very long. Good, but almost a bit too much oxidative note, lacking freshness. Not as good as first bottle, maybe b/c DT doesn't age as well as regular disgorded wines? Drink sooner than later?
At Eric's Champagne tasting; based on 2005, 1/3 each grape, large oak casks, grand cru fruit; disgorged 2013. 2.5 g/l.
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2/20/2017 - AliceT Likes this wine: 94 Points
2005 Vintage. Amazing. Krug feeling
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1/21/2017 - odds Likes this wine: 92 Points
Champagne vs. the Greek Meal: I was very curious to see what 8-9 years on lees before dégorgement do , and I in two words- Great Work. It was worth waiting. More full body compared to the 738 served, and certainly comes more as a full meal wine (like a nice large fish). I would say that the golden touch, more of the butter/oak (maybe light honey on the background?) worked really well. I can tell that the crowd was very attracted by this one. 18 people, and I got about 12-13 refill requests to the glass. The rule we had to apply was- ladies first. Sorry, I did not get a second taste .Worth aging? I would say yes.
(92+)
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12/14/2016 - RayOB wrote: 90 Points
Drank at Home
Nose of honey, brioche, lemon and white flowers. Crisp acidic palate.
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10/20/2016 - Harley1199 Likes this wine:
Business Dinner (Restaurante Cuenllas - Madrid): From 2005 vintage. Last disgorgement 2013.
Dried flowers and seaweed on the nose. Some depth and complexity. Unfortunately palate doesn't follow that beauty. Dry and refreshing.
One of my favourites Champagne houses by far.
De la añada 2005. Último degüelle en el 2013.
En nariz flores secas y algas. Algo de profundidad y complejidad.
Desafortunadamente el paladar no sigue a esta belleza. Seca y refrescante. Una de mis favoritas casas de champán de largo.
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6/11/2016 - BuzzzzOff Likes this wine: 92 Points
Blend of 52% Chardonnay, 24% Pinot Noir and 24% Pinot Meunier. Blend of 2005 harvest and 22% reserve wines. Dosage pf 2.5 g/l. Jacquesson set aside 15,000 bottles of the 733, waited 8 years to disgorge (October 2013) and released the bottles in year 2014. This reflected the brothers' belief that Jacquesson would age well. They plan to do every year with their "NVs". Vibrant, goldfish yellow on the eye. We removed from the wine cellar, let it cool down in the fridge, popped and poured in a small-bowl white Burgundy glass and decided (a) she needed time to breathe (coming 'round after 1+ hours breathing) and (b) wine cellar temperature would be better (appx. 17C helped to release the aromas). Bouquet of honey, toasted oak and hints of cream and butter. Pleasant oxidation encompassing our nostrils. Revving up, baby, drop that flag to let her go. Palate of savoury brioche with a bit of appropriately oxidised apricot jelly and honey butter. Very smooth and pleasant. Will lay down quite a few years, but sipping well now. Patience is a tempting, mean-spirited virtue.
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5/7/2016 - Dubie wrote: 90 Points
Crisp, fresh, to the point... but not overwhelming, complex or expressive. I admit to have hoping for more, especially in magnum format.
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3/8/2016 - AV2012 wrote:
Cheese and milk on the nose as well as ripe, soft apples, peach and goat cheese.
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11/19/2015 - BuzzzzOff Likes this wine: 92 Points
Tasted at Rendezvous by Kerry Wines, Hong Kong. 197 wines. We managed to sip 32 in two hours. Hard work…but happy to roll up our sleeves, exercise our swirling wrists, put on our wine spectacles, clear our noses and cleanse our palates….we do what we can to make the world a better place!!!
Jacquesson set aside 15,000 bottles of the 733 ("vintage" 2005), waited 8 years to disgorge and released the bottles in year 9. This reflected the brothers' belief that Jacquesson would age well. They plan to do every year with their "NVs".
Bingo!!! Vibrant, goldfish yellow on the eye. Aromas of honey, toast, touch of cream and butter. Palate of savoury brioche with a bit of apricot jelly and honey butter. Very fresh and pleasant. Will lay down quite a few years, but the excitement on the palate may just convince us to sip again and again sooner than later! Patience is a tempting virtue.
She may be a late bloomer, by design, but she is rocking 'n popping like a mature and elegant break dancer....did we write that ;-)!?
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9/8/2015 - FransS wrote: 90 Points
Dégorgement September 2013; of course riper than the Cuvée 738 tasted before. Dry, still tight, a whiff of oxidation, which is normal for a 5 years older cuvée than the 738, very balanced; a joy.
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8/23/2015 - peternelson wrote: 93 Points
Right off the bat vinous notes, dry yeast, wheat and peach pit, apple skin--not extremely aromatic but an intriguing nose of earthy notes, hard to pinpoint but subtle complexity involved. Powerful on the palate, very intense and dry, a bit austere and high acidity with yeasty wheaty vinous aspect. Very cool, intense wine with very long finish.
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7/7/2015 - Harley1199 Likes this wine:
Celebrating San Fermín (Restaurant La Piperna - Madrid): Intoxicating on the nose. Well-defined aromas of pastry shop, fine bakery. Mineral. Yesty. Little four-squared.
The real thing is, in my poor view, on the palate. Delicious. Extra-dry. Lovely after-taste. Pretty obvious, needs time. Disgorged on 2013.
Nariz intoxicante. Aromas bien definidos a pastelería, a panadería de lujo. Mineral. A levadura. Un poco cuadriculada.
Lo rico de verdad, en mi pobre visión, está en la boca. Deliciosa. Muy seca.
Rico retrogusto. Es bastante obvio que necesita tiempo. Degollada en el 2013.
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6/15/2015 - JimmyBubbles Likes this wine: 90 Points
Sacado a ciegas.
Intensa nariz con color dorado palido. Buena bolleria, mineralidad, fruta blanca madura, algún tostado, poderoso.
La boca más elegante, vinoso y con buena acidez para compensar su vejez. Rico aunque por ese precio quizás prefiero otras cosas.
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3/8/2015 - AV2012 wrote: 92 Points
Lots of Champagne: Intense nose, lots of brioche. Lower accidity, savoury, vinuous, salty on the palate, feels dense. Excellent mouthfeel, pleasant creaminess.
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2/27/2015 - Wine_lvr Likes this wine: 91 Points
Wonderful nose of ripe apples and freshly baked warm brioche. Good structure and length and at the beginning it shows very well. After an hour in the glass it starts to fade and shows that even when matured longer on the lees the 2005 vintage is just 'weak'. Drink now
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2/25/2015 - CamWheeler wrote: 90 Points
Dots and Bubbles with the Trait-d-union (Sydney, Australia): Aged character shows through on both the nose and the palate - aromas of honey and spice, pear and brioche. Shows some of the 2005 fruit richness on the palate with more honeyed character and rounded off edges. Has good carry and is drinking really well now.
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2/20/2015 - ThomasL Likes this wine: 93 Points
Fantastisk gyllene färg, fin mousse som fyller munnen utan att vara påträngande. Medelintensiv doft med toner av honung, röda citrusfrukter, torkade druvor, bröd och minnen av träbåten ut till sommaren. Bra smak där dofterna återfinns plus en del nöt och smörtoner med hög syra och lång eftersmak. En champagne i min smak som kan drickas nu men tål ett antal år till i flaskan.
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2/14/2015 - Papies wrote: 90 Points
Well evolved and mature, toasty smoky, apples, rich wine. Well round and crowd pleasing. But, maybe it's the dosage or just the extra time on lees but the acidity and vibrancy is low. The wine almost has no presence and this is the downfall of it. Good wine still. 90 drink now
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11/29/2014 - paolonardi Likes this wine:
Una forza della natura. Naso di pietra bruciata agrume arancione sale. In bocca grande densità estrattiva minerale. Bruciante, lungo, freschissimo. Impressionante.
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9/23/2014 - Vintomas wrote: 90 Points
Current and upcoming Jacquesson releases with Jean-Hervé Chiquet (Brasserie Bobonne): Noticeably developed nose with yellow winter apples, smoky, with a discrete rum raisin note and pronounced bready/biscuity notes. The palate is distinctly dry (but not as "bone dry" as 737 or 738) with yellow apple and winter apples, good acidity, spice, and a foody character. This one is ready in its development, 90-91 p.
Disgorged September 2013.
The 733 DT shows some 2005 style, since it is a ripe vintage, but it presents it in a firm frame. Also this time, it comes across as more powerful than young 700 cuvées often are. The quality is definitely at a level corresponding to vintage Champagnes from high-quality houses, but it has come further in its development than such wines usually have when they are released.
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6/19/2014 - JOsgood wrote:
Had a different flavor profile than the regular disgorgement, not necessarily better though. Very good and complex but I wouldn't spend the extra tariff for it.
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2/7/2014 - Bisty Likes this wine: 92 Points
A 733 that has been on its lees for 9 years and will be sold as DT 2005. Disgorged October 2013.
Yet the notes of green banan and minerality comes to mind, very deep taste and agile. Excellent now!
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2/7/2014 - Vintomas wrote: 90 Points
Visit to Jacquesson including a preview of Cuvée 733 DT (Dizy, France): Nose with yellow apples in the form of ripe yellow apples and some winter apples, some honey, bready notes, a hint of cocoa powder and mature notes. The palate is medium bodied+ with good concentration and noticeably spicy, with notes of yellow apple, good acidity, and minerality. A foody style, ready to drink, 90 p.
733 DT was more full-bodied than the young 736 & 737, showed fine notes of maturity and is definitely a Champagne that will go well with food. This is probably related both to the vintage character of 2005 – a ripe vintage that seems to be maturing fast – and the longer time on the yeast.
A late-disgorged version of the Cuvée 733, which was vintage 2005-based. This bottle disgorged in September 2013, to be launched in September 2014. (No labels had been produced yet, the bottle was unmarked.) It is the first 700 cuvée to be launched in a DT version.
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