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Champagne Extra Brut Cuvée 739 NV 75cl

AOC | Champagne | France
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NV
Critics scores
92 By Robert Parker
92 By James Suckling
Jacquesson's soon to be released Cuvée 739 Extra-Brut is is based on the 2011 vintage and 31% Reserve wines, all from Grand and Premier Cru sites in the Côte des Blancs and Vallée de la Marne. The 739 is an assemblage of 57% Chardonnay, 21% Pinot Noir and 22% Meunier, all fermented with indigenous yeasts and aged in foudres. The unfiltered wine was disgorged in July 2014 with a dosage of 3.5 grams per liter. Medium-intense in its golden color, the Cuvée 739 shows a clear, deep, rich and complex nose of ripe white fruits, bread, honey wax, and spicy aromas intermixed with refreshing chalk and lemon flavors in the background. Full-bodied, lovely, pure and fresh on the palate, with nutty flavors and a stunningly smooth fruit, this is a full-flavored, wide open yet very delicate Champagne with a very fine and well structured mineral finish. This is not a big wine perhaps (although it starts a little bit as such), but a Champagne full of elegance and finesse. It's a great aperitif and food partner for lighter dishes. And a lovely midnight drink anyway. 
Producer
Jacquesson
One of Champagne’s most respected houses, ranking amongst Bollinger and Krug, Jacquesson Champagne was established over 200 years ago in Dizy, France. The house has become a legendary producer under the management of the Chiquet brothers, Laurent and Jean-Hervé, who took over the estate from their father in the 1980s. The duo’s new-aged philosophies have taken a more terroir-based direction, crafting cuvées that are neither filtered, nor fined. Their zero dosage technique, creates an extreme juxtaposition between minimal sugar and extended lees aging, to produce some of the purest and most dignified Champagnes. The estate today produces four single-vineyard Champagnes, a Cuvée 700 and a Cuvée 700 D.T. The imitable style behind each of Jacquesson’s wines is effortless. Their wines are linked to the quality of the Chiquet brothers’ raw materials, typical terroirs, and most of all, tastes.