The actual product may vary from the images shown on the website.
Sparkling dry
Serve at 8-10 °C with seafood, shellfish, white meat dishes, soft cheeses.
Jacquesson is one of the oldest continuously operating Champagne houses, founded in 1798 by Memmie Jacquesson. In the early nineteenth century, it ranked among the region's most respected producers, and in 1810 Napoleon I awarded Memmie Jacquesson for his contribution to the advancement of Champagne production. The house later declined in prominence, but its reputation was restored in the late twentieth century by brothers Jean-Hervé and Laurent Chiquet, who established the philosophy that defines Jacquesson today. Since 2022, the house has been part of Artémis Domaines, while continuing its commitment to expressing individual terroirs and the character of each vintage.
Jacquesson's defining feature is its approach to non-vintage Champagne. Rather than maintaining a fixed house style, each 700 Series cuvée is built around a single harvest, complemented by a small proportion of reserve wines. This approach allows each release to reflect the climatic conditions and personality of a particular growing season. In the vineyards, yields are carefully controlled and every parcel is managed individually, while winemaking is intentionally restrained to preserve the natural expression of the terroir.
Jacquesson Champagnes are recognised for their precise structure, pronounced minerality and restrained fruit expression. They are produced from Chardonnay, Pinot Noir and Meunier, with the final style determined by the characteristics of each vintage. Chardonnay-based cuvées are particularly noted for their chalk-driven minerality, vibrant acidity and aromas of citrus and white orchard fruit. Fermentation generally takes place in old oak casks, which contribute texture without imparting pronounced oak flavours.
Jacquesson farms approximately 30 hectares of vineyards, most of them located in Grand Cru and Premier Cru villages. In addition to estate vineyards, the house sources grapes from long-term grower partners who work according to the same quality standards. Key villages include Avize, renowned for mineral-driven Chardonnay; Aÿ, which provides Pinot Noir with structure and depth; Dizy, known for balancing freshness and fruit expression; and Hautvillers, the historic Champagne village whose diverse vineyard sites contribute complexity to the blends.
Jacquesson Champagnes spend extended periods ageing on their lees before disgorgement, allowing them to develop additional texture and complexity before release. Their vibrant acidity, restrained dosage and precise structure make them approachable upon release while also giving them excellent ageing potential. Over 10 to 20 years of bottle ageing, the wines gradually develop notes of toasted bread, hazelnut, dried citrus and mineral nuances, while retaining their freshness and balance.
