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Sparkling dry
Jacquesson Avize Champ Caïn – a truly exceptional parcel-based cuvée that embodies the pure essence of a Grand Cru terroir.
On the nose, the champagne delivers beautiful floral and lemony aromas, complemented by intriguing truffle notes. The palate reveals great delicacy and an emphatic salinity, underpinned by a light woodiness and culminating in a crystalline finish.
Sourced from the renowned "Champ Caïn" vineyard, a 1.3-hectare plot in the heart of the Côte des Blancs' Grand Cru commune of Avize, this champagne benefits from a south-facing orientation and vines planted in 1962. The vineyard's location at the bottom of the Avize hills, on clayey limestone soils with underlying chalk, provides the ideal foundation for exceptional 'Chardonnay' expression.
The Avize "Champ Caïn" undergoes spontaneous fermentation in a 75-hectoliter wooden barrel and is racked after malolactic fermentation (MLF). The wine is then aged on its fine lees, stirred weekly (bâtonnage) for three months, and bottled after two rackings without fining or filtration.
Dosage (0 g/l).
Serve at 8-10 °C with oysters, seafood dishes, soft cheeses (Chource, Langres).
Creamy style with buttery aromas, lemon curd, leesy character and almost cheese-like depth. Fine mousse. Light-bodied with zesty, citrusy and lifted acidity. Fresh mineral aftertaste. 100% chardonnay. Drink or hold. Sunday, Jul 13, 2025
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.
