Champagne Jacquesson Dizy Terres Rouges Extra Brut 2008

Date of Tasting: 16 September 2015

Wine Type: Sparkling Rose

Grape Varieties: 71% Pinot Meunier, 29% Pinot Noir

Alcohol: 12%

Origin: Dizy, France

Appellation: Champagne

Expect to Pay: ~ EUR90

Web: http://www.champagnejacquesson.com/
Chubby Appreciation: 91/100
Critics' Opinion: AG - 93/100, WE - 90/100, CT - 90/100

Appearance: Dark rose pink.

Aroma: Exotic dried rose. Red currant. Spices.

Palate: Certainly dry. Concentrate with rich ripe red fruits. Bright acidity. Fine effervescence. 

Very unusual rose Champagne. Very dry, yes, it is Extra Brut. I would say it was big on the structure rather than aromatic lingering rose. Would I say it was nice? Yes, it was enjoyable. But I did not find this one so appealing nor sexy. At least it was a good experience. Enjoy it now. Perhaps you may need food to go with this Champagne.

Champagne Jacquesson Cuvee 736 Extra-Brut

Jacquesson is another big champagne house but rarely found in Thailand. Jacquesson Cuvee 736 is the latest release from the 700 series which is based mainly from 2008 harvest with some blend of 2007 and 2006. Well, let's see how it went.

Date of Tasting: 16 March 2013

Wine Type: Sparkling White

Grape Varieties: 53% Chardonnay, 29% Pinot Noir, 18% Pinot Meunier

Alcohol: 12%

Origin: Champagne, France

Appellation: Champagne

Expect to Pay: THB1,500 – 2,500 (retail price in Thailand)

Web: http://www.champagnejacquesson.com/
Chubby Score: 89/100
Value for money: 6/10
Professional Rating: WA - 90-92/100

Appearance: pale golden yellow

Aroma: fresh citrus and flowers but rather mute

Palate: light and pure limestone with power of sea breeze, intense energy and power, rather fat bubbles but excellent acidity, very dry but easy to drink, still lack of complexity and dimensions

Perhaps this is the style of champagne I truly enjoy, unlike the great Dom Perignon 2003. Big and power but not elegant and classic. Though Champagne Jacquesson 736 may be ready to be consumed now, I would personally let it lay down and develop for a couple of years to show its true potential and let the fat bubbles fade away before enjoy it during the next decade.