2009 Champagne Jacquart Blanc De Blanc Vintage
RRP $109.99 per bottle
Our Price $89.90
$539.40 (6 x 750ml)
Perfume shows slate and pebble mineral characters over just-ripe stone fruit, green herbs, exotic spice. Curious start, but draws you in. Creamy and crisp at once – jostles around the palate with loose-knit bubbles, citrussy tang and some riper stone fruit characters. Finishes a touch short. Still, has a vinous feel that appeals. Worth the visit.2016 - 2025
Blend: Three Côte des Blancs Grand Crus (Cramant, Oger, Le Mesnil) have been combined to create a sophisticated wine producing a sensation of absolute freshness with a chalky mineral signature.
Vintage: Following a cold, grey and damp winter with some snowfall in January, April was mild and dry, kicking off plant growth cycles. The very poor June weather with precisely seasonal temperatures led to coulure and millerandage in some places. After a gloomy July, the hot, dry and very sunny August was perfect for ensuring a good level of grape ripeness. The brief rainy spell on 4 September was accompanied by isolated hail impact. The shears made their first cuts beneath a warm sun, and the 2009 harvest was picked in an excellent state of health with good balance in the must.
Ageing: Five years of aging in cellars.
Tasting notes: A seductively refined bouquet with delicate aromas of acacia blossom, fresh rose and linden blossom. A few minutes of swirling reveal candied lemon, almond milk, fresh hazelnut, brioche and pear compote notes. On the palate it is supple and fresh in the attack with creamy, soft sparkle. The wine is fleshy with chalky minerality, boasting a great aromatic presence with hints of Mirabelle plum and herbs (coriander, aniseed). The finish is slender, concentrated, pulpy and deliciously saline.
Serving temperature: 9-11°C
Food and wine pairings:
- Gironde caviar
- Sea bream ceviche, raw radish slices, avocado, vegetable crisps, fresh flowers and herbs
- Watermelon and lamb’s lettuce salad with fresh cheese, vodka vinaigrette Sea bream carpaccio, orange vinegar with a touch of wasabi
- Pike perch, lamb’s lettuce pesto
- Steamed halibut fillet, shallot purée infused with lemon thyme
- Haddock sushi, oyster jelly with lemon and caviar
- Roast milk-fed veal chop with mushroom and caper tortellini
- Goat’s cheese