# Champagne André Jacquart "Mesnil Expérience" Blanc de Blancs Grand Cru Extra Brut (NV)

- **Producer:** Champagne André Jacquart
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Chardonnay
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €65
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** apple, pear, quince, peach, lemon, grapefruit, blossom, ginger, brioche, toast, butter, bread, almond, hazelnut, honey

## About this wine

Champagne André Jacquart is a highly respected grower Champagne estate located in the Côte des Blancs. Although the Jacquart family has owned vineyards in the region since 1908, they historically operated as growers, selling their high-quality fruit to major Champagne houses. In 1958, André Jacquart broke this tradition and began bottling estate-grown Champagnes. A major stylistic evolution occurred in 2004 when André's granddaughter, Marie Doyard, took over the winemaking. Marie introduced a bold philosophy centered on oak fermentation, blocking malolactic fermentation, and utilizing exceptionally low dosages. This approach highlights the pure, chalky terroir of their Grand Cru vineyards in Le Mesnil-sur-Oger, creating a distinctive and highly sought-after style among Champagne enthusiasts.

## Interesting facts

- The estate transitioned from selling grapes to major houses to bottling their own grower Champagne in 1958.
- Winemaker Marie Doyard revolutionized the style in 2004 by introducing oak fermentation and blocking malolactic fermentation.
- The wine is aged for up to 5 years on its lees in the estate's historic chalk cellars before disgorgement.

## Food pairing

This Champagne's high, vibrant acidity and bone-dry Extra Brut style make it an exceptional palate cleanser that cuts beautifully through rich, buttery, and creamy textures. The subtle weight and micro-oxygenation from the Burgundy oak fermentation allow it to stand up to savory, earthy dishes like roasted poultry and truffle risotto, while its saline minerality mirrors the natural ocean spray character of raw oysters and delicate sashimi.

## Wine making process

The winemaking process for this cuvée is defined by meticulous craftsmanship and minimal intervention. Sourced from 40-year-old vines in the Grand Cru village of Le Mesnil-sur-Oger, the grapes are hand-harvested and gently pressed. Primary alcoholic fermentation takes place entirely in neutral Burgundy oak barrels (three to five years old, previously used in Meursault and Puligny-Montrachet), which allows for gentle micro-oxygenation. Crucially, malolactic fermentation is completely blocked to preserve the wine's vibrant, natural acidity. Following fermentation, the wine undergoes secondary fermentation in the bottle and is aged on its lees in the estate's deep chalk cellars for four to five years. It is finished with a very low dosage of 4 grams per liter (Extra Brut) and clarified without animal-derived fining agents, making it certified vegan-friendly.