André Jacquart
Champagne
This small Champagne house was founded by André Jacquart in 1958 in Le Mesnil-sur-Oger. This prized vineyard is indisputably one of the best for Chardonnay in all of Champagne. Since 2004 the house has been run by André's grandchildren, Marie and Pascal. The two keenly implented changes at nearly all stages of production. Any use of synthetic pesticides and fertilizers in the vineyards was eschewed in favor of organic methods. In the cellar two new Coquard presses were implemented. These traditional, expensive Champagne presses have fallen somewhat out of favor because of their low productivity and strenuous physical work they require to operate. However, where quality is concerned, the Coquard press is still the standard-bearer for its slow and gentle method of extracting juice without pulling away any of the bitterness contained in the solid matter of the grapes. Another major change was the addition of over 200 used Burgundy barrels for fermentation.
The Brut Experience Blancs des Blancs Premier Cru is made mostly from the best fruit coming from their Premier Cru vineyard in Vertus with approximately 35-40% of Grand Cru fruit from Mesnil-sur-Oger. Jacquart farms roughly 6 ha of Premier Cru vineyards. The fruit that does not make the cut for the Brut Experience is sold off to negociant producers. 30% of the Brut Experience is fermented in two- to four-year-old Burgundy barrels.
In Mesnil, Jacquart has 10 ha of Grand Cru vines. The Brut Mesnil Experience is fermented 70% in used barrels. There is a minium of four years aging for both non vintage wines before release. Dosage is relatively low at 4 gr/l.
