2019-10-29
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Champagne Jacquart Mosaïque Brut

Category
Sparkling 
Grapes
40 % Chardonnay, 35 % Pinot noir, 25 % Pinot meunier 
Appellation
Champagne (AOC) 
Country
France 
Region
Champagne 
Size
750 ml 
Degree of alcohol
12 % 
Serving temperature
8-10 °C 
Available in these provinces
British Columbia 
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  • Terroir
    The grapes composing this vintage come from the Jacquart vineyard and the house has control over the entire production process. At once mosaic of wines, years, grape varieties, flavors and flavors, this Jacquart cuvée is aptly named.
  • Vinification and maturation
    3 years' maturation in the cellar.
  • Features
    Satin pale yellow with golden nuances and jade highlights. Fine bubbles herald a fresh and fairly rich Champagne. Flowery scents of honeyed, honeysuckle petals, fruit aromas of crushed pear, candied lemon and peach, and soft, creamy notes with biscuit and fresh bread crust unfurl on first pour. Fleshy, fruit-driven weight develops on the palate which is forthright, ethereal and generous.
  • Food Pairings
    Ideal as an aperitif. It goes well with grilled or marinated shrimp, crab appetizers, or half-cooked langoustines.
  • Other information
    Cellaring capacity: 1 to 3 years.
  • Terroir
    The grapes composing this vintage come from the Jacquart vineyard and the house has control over the entire production process. At once mosaic of wines, years, grape varieties, flavors and flavors, this Jacquart cuvée is aptly named.
  • Vinification and maturation
    3 years' maturation in the cellar.
  • Features
    Satin pale yellow with golden nuances and jade highlights. Fine bubbles herald a fresh and fairly rich Champagne. Flowery scents of honeyed, honeysuckle petals, fruit aromas of crushed pear, candied lemon and peach, and soft, creamy notes with biscuit and fresh bread crust unfurl on first pour. Fleshy, fruit-driven weight develops on the palate which is forthright, ethereal and generous.
  • Food Pairings
    Ideal as an aperitif. It goes well with grilled or marinated shrimp, crab appetizers, or half-cooked langoustines.
  • Other information
    Cellaring capacity: 1 to 3 years.