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Champagne JacquessonChampagne

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Vintage
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TECH SHEET

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Vintage
2013
Country
FranceFrance
Region
Champagne
Type
Champagne
Producer
Champagne Jacquesson
Grapes
Pinot Noir (Blanc Noirs)
Alcohol
12.5% vol.
Bottle
750 ml

Wine profile

Sparkling

DosageBrut Nature
Acidity
Body
Alcohol12.5% vol

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Wine profile · Sparkling

Dosage Brut Nature

Level 1 of 5 — Dry and taut – almost no sugar

What it is

Dosage is the small amount of sugar (the liqueur d'expédition) added to a sparkling wine at the very end. It decides whether the wine is bone-dry or sweet.

Where you feel it

On the tip of the tongue and on the finish: the balance between sugar and acidity.

How we set this level

For this wine, the level comes from: the producer's technical sheet or a published review.

It comes from the category on the label, set in EU law in grams of sugar per litre: Brut Nature under 3 g/L, Extra Brut 0–6, Brut under 12, Extra Dry 12–17, Sec 17–32, Demi-Sec 32–50 and Doux over 50.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Brut Nature / Extra Brut This wine
  2. 2Brut
  3. 3Extra Dry / Sec
  4. 4Demi-Sec
  5. 5Doux

In practice, for this wine

Great with oysters, shellfish and sushi; a pure aperitif.

Wine profile · Sparkling

Acidity

Level 5 of 5 — Crisp and racy – like freshly squeezed lemon

Above typical (4.5) · Typical: average of 138 sparkling wines at Vinogrande

What it is

Acidity is the wine's freshness: it gives energy, makes your mouth water and helps the wine age. Too little and it tastes flat; too much and it feels sharp.

Where you feel it

On the sides of your tongue, and in how much your mouth waters after you swallow. The more you salivate, the higher the acidity.

How we set this level

For this wine, the level comes from: the typical profile of the region (WSET), as we have no specific data. Estimate

Labs measure total acidity (grams of tartaric acid per litre; most wines sit between 4.5 and 8 g/L) and pH (usually 3.0 to 3.8; the lower, the more acidic). Our scale turns that into how it feels in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: soft, little freshness
  2. 2Medium−: gentle
  3. 3Medium: fresh and balanced
  4. 4Medium+: lively, mouth-watering
  5. 5High: crisp, racy This wine

In practice, for this wine

Ideal with oysters, shellfish, sushi and fried food; it stands up to sharp, salty dishes. Serve cold, great as an aperitif.

Wine profile · Sparkling

Body

Level 2 of 5 — Light, with presence – like semi-skimmed milk

In line with typical (2.4) · Typical: average of 138 sparkling wines at Vinogrande

What it is

Body is the weight and texture of the wine in your mouth. It comes mainly from alcohol, extract (everything dissolved apart from water), glycerol and, in sweet wines, sugar.

Where you feel it

Across the whole tongue: how much the wine fills your mouth. Think skimmed milk, whole milk and cream.

How we set this level

For this wine, the level comes from: the typical profile of this type of wine (WSET), as we have no specific data. Estimate

There is no single number for body. Labs measure dry extract (many wines are between 18 and 30 g/L) and alcohol, which WSET says has the biggest effect on body. Our scale rates the weight in the mouth.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Light: fluid and delicate
  2. 2Medium−: light-ish This wine
  3. 3Medium: rounded
  4. 4Medium+: broad
  5. 5Full: dense and rich

In practice, for this wine

Good with fish, poultry and vegetarian food; it won't drown delicate flavours.

Wine profile · Sparkling

Alcohol 12.5% vol

Level 3 of 5 — Balanced – soft warmth on the finish

Above typical (2.5) · Typical: average of 135 sparkling wines at Vinogrande

What it is

Alcohol is made when yeast ferments the grape's sugar. It brings warmth, adds to the body and carries the aromas.

Where you feel it

As warmth in your throat and chest when you swallow, and a slight burn on the nose when it is high.

How we set this level

For this wine, the level comes from: the alcohol stated on the label — On the label: 12.5% vol.

It is the one axis that is always measured: it comes from the % vol on the label. Still and sparkling wines: under 11% = 1, up to 12.4% = 2, up to 13.4% = 3, up to 14.4% = 4, 14.5% or more = 5. Fortified wines (Port, Madeira…) have their own scale: under 16.5% = 2, up to 18.4% = 3, up to 19.9% = 4, 20% or more = 5.

The 1–5 scale follows the WSET tasting grid. We start from the producer's technical sheet and Vinogrande's tasting notes, plus measured data where it exists, such as the alcohol on the label. Only when that is missing do we use the typical profile of the style, region or grapes, and we say so.

The 1–5 scale

  1. 1Low: under 11% vol
  2. 2Medium−: 11–12.4% vol
  3. 3Medium: 12.5–13.4% vol This wine
  4. 4Medium+: 13.5–14.4% vol
  5. 5High: 14.5% vol or more

In practice, for this wine

Classic balance, at ease with most dishes.

Critics & awards

Serve & enjoy

Temperature 8–10 °CFridge 3 h · or ice bucket with water 20 min
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Description

Based in Dizy in the Marne Valley, the Jacquesson Champagne house, founded in 1798, was acquired by the Chiquet family in 1974. Brothers Jean-Hervé and Laurent Chiquet, both passionate, use their plot-by-plot approach and unique philosophy of winemaking and ageing to produce exceptional cuvées that express the singular character and richness of their 28 hectares of chalk terroir.


With its numbered cuvées renowned for their finesse, airy purity and exceptional ageing potential, Jacquesson is among Champagne's elite great names.

Jacquesson's Aÿ Vauzelle Terme 2009 is a Blanc de Noirs Champagne. Covering 30 ares, the vineyard, planted exclusively with Pinot Noir, dates from 1980. The terroir is mainly calcareous alluvium over blocks of Campanian chalk. Bottled on 3 June 2010. Disgorged in April 2019.










    
What to serve with this wine
Dishes calculated from this wine’s profile, grapes and region.