Champagne Jacquart | Mosaique Brut Rose - NV

A superb expression from contemporary Champagne house Jacquart! Combining a blend of Chardonnay, Pinot Noir, and Pinot Meunier grapes, this rosé Champagne boasts bountiful notes of juicy orchard fruits and floral berries. A superb sipper for a relaxed afternoon (ideally, but not essentially in the sun).

Reviews:

• James Suckling: This has an attractive, fresh, sliced-strawberry core with a wealth of zesty and composed berries. Honey aromas, too. The palate has a very composed, elegant yet delicately fleshy, strawberry core with a fine, acidity-etched finish.

• Decanter: Subtle nose with autolytic notes followed by red flowers, strawberry and raspberry. Fresh and complex, with chalky texture and long finish. Blend : 45% Pinot Noir, 34% Chardonnay, 21% Pinot Meunier.

Producer Information

Champagne Jacquart was founded in 1964 in Reims, Champagne by a group of 18 grapegrowers. This group has since grown to approximately 1500, covering half of the crus in Champagne. The wines are produced from the Champagne blend of Pinot Noir, Chardonnay and Pinot Meunier. The house style is fresh and fruit-focused, without the influence of too much oak. There are three ranges at Champagne Jacquart: the Mosaique, the vintage and the Alpha series. The non-vintage Mosaique collection is in reference to the mosaic of areas from which Jacquart source their grapes; within this collection are brut, extra-brut and rosé expressions. The brut and rosé wines spend three years aging on their lees, while the extra brut ages for five years in the cellar. The Alpha is the prestige cuvée from the house and is made from equal parts Pinot Noir and Chardonnay. These grapes are sourced from four crus in the Montagne de Reims: Mailly, Trépail, Villers-Marmery and Verzenay. It is aged for six years in the cellars before being released. The house has access to grapes from grand cru and premier cru appellations in the Côte des Blancs and Montagne de Reims. Grapes are all handpicked and are softly pressed in the winery. Fermented takes place in stainless steel vats. The wines are bottled for the second fermentation and aged for at least three years on their lees before they are disgorged and released.

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