Michel Jacqout

Tasting Profile

Look

Pale lemon

Smell

Poached pear, baked apple

Taste

Toasted hazelnuts, earthy minerals, and honeysuckle

Body

Light bodied

Brief

We are so stoked on this new grower Champagne discovery, as it delivers on all levels. The warm climate down in the southern reaches of Champagne (they are based in the village of Arconville in the Cote des Bar) gives this an abundance of poached pear and baked apple aromas and flavors. These are accented by a hint of tropicality. It's all deftly balanced by a hint of toasted hazelnuts, earthy minerals and honeysuckle. It was fermented in oak, a painstaking and expensive process for Champagne, employed by luminaries like Egly-Ouriet, Bollinger and Krug. The difference here is that the oak is all neutral, so expect texture and mouthfeel without the vanillin and toast. Only partial malolactic fermentation is allowed which gives this wine a wonderful line of acidity that keeps the tongue wanting more. We are still wondering if the price can be correct! It is a blend of 90% pinot noir (which thrives in this Burgundian climate) and 10% chardonnay based on 50% 2018 harvest, 40% 2017 harvest and 10% perpetual reserve, and just 1,800 bottles are disgorged per year. This is a miniscule grower find that we are fully on board with. We are true believers of pairing fried chicken with Champagne - you can’t wrong here!