Ployez Jacquamart
Champagne Extra Quality Brut
| Denomination | AOC Champagne Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 42% Chardonnay, 36% Pinot Nero, 22% Pinot Meunier |
| Aging | Matured on the lees for 48 months in the cellar at Aÿ (sur pointe), up to 12 years in the cellar before disgorgement |
- Brut Style Classic Method: Dry sparkling wine, classic method, 12% vol, 0.75 L bottle
- Blend and cru: Pinot Meunier 60%, Chardonnay 25%, Pinot Noir 15% from Ludes and Mailly
- Aromas and colour: ripe fruit, honey and yeast; golden colour and fine bubbles
- Ageing: 48 months in Aÿ, only first pressing and dosage 3–5 g/L
- Pairings and scores: ideal with aperitifs, fish and cheese; 93 WS, 91 Vinous, 90 Parker
Description
What kind of wine it is
This elegant Champagne Brut from Ployez-Jacquemart is a refined blend that harmoniously combines Pinot Meunier, Chardonnay and Pinot Noir. Crafted using the Traditional Method, it offers a dry and pure profile, enhanced by a pronounced chalky mineral note and a fine, creamy mousse. On the nose, it reveals mature aromas with hints of honey and delicate yeast notes. The palate is rich and persistent, characterised by impeccable balance between freshness and roundness, making it ideal for pairing with shellfish and fish-based dishes.
Where it comes from
This Champagne by Ployez-Jacquemart is made from grapes sourced from Ludes, a village classified as Premier Cru, and from Mailly-Champagne, a renowned Grand Cru of the Montagne de Reims, with selected contributions from the Côte des Blancs. Thanks to vinification carried out directly at the estate, the winery manages to capture the most authentic essence of the terroir. The result is a vibrant wine, distinguished by a profound mineral imprint derived from the chalky soils in which the vines are rooted.
How it is produced
Production begins with manual harvesting and the exclusive use of the first pressing must. After the initial vinification, the secondary fermentation in bottle takes place according to the principles of the Traditional Method. The wine matures for at least forty-eight months on the lees in the cellars of Aÿ, where it rests using the sur pointe technique and can wait up to twelve years before disgorgement to achieve complex elegance. The addition of a minimal dosage at the end helps preserve the structural integrity and original character of the grapes.
History and Curiosities
Founded in 1930, the Ployez-Jacquemart house boasts artisanal excellence now in its third generation. This prestigious Champagne Brut is made from hand-picked grapes from the renowned Premier and Grand Cru villages, using only the purest first-press juice. Considered a well-kept secret among connoisseurs, it matures for forty-eight months on the lees, revealing a profound mineral purity. An acclaimed masterpiece by international critics, it is ideal for enhancing the table with its captivating and complex structure.
Awards
-
90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1930
| Name | Ployez Jacquemart Champagne Extra Quality Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 42% Chardonnay, 36% Pinot Nero, 22% Pinot Meunier |
| Country | France |
| Region | Champagne region |
| Vendor | Ployez Jacquamart |
| Story | History and Curiosities Founded in 1930, the Ployez-Jacquemart house boasts artisanal excellence now in its third generation. This prestigious Champagne Brut is made from hand-picked grapes from the renowned Premier and Grand Cru villages, using only the purest first-press juice. Considered a well-kept secret among connoisseurs, it matures for forty-eight months on the lees, revealing a profound mineral purity. An acclaimed masterpiece by international critics, it is ideal for enhancing the table with its captivating and complex structure. |
| Origin | Premier and Grand Cru Villages of Mailly and Ludes, Montagne de Reims (Champagne, France) |
| Fermentation | 48 months on the lees |
| Production technique | Classic method (traditional method) |
| Wine making | Traditional method (classic method): hand-picked grapes, only first pressing must; vinified on the estate; aged on the lees for 48 months in the cellar at Aÿ (sur pointe) for up to 12 years before disgorgement; minimal dosage 3–5 g/L. |
| Aging | Matured on the lees for 48 months in the cellar at Aÿ (sur pointe), up to 12 years in the cellar before disgorgement |
| Allergens | Contains sulphites |