Vertus Experience 1er Cru Blanc de Blancs Brut Nature NV

Vertus Experience Premier Cru Champagne Blanc de Blancs Extra Brut NV

  • Champagne AOC, 
  • Champagne, 
  • france

Latest Awards

  • 94 points James Suckling , August 2024
  • 91 points Wine Enthusiast , December 2020
Background

Andre Jacquart is a grower champagne in the truest sense. For four generations, the parents and grandparents of André Jacquart only produced Champagne grapes. In 1958 André Jacquart introduced a new spirit in the family, producing his own estate-bottled Champagne in Le Mesnil-sur-Oger Grand Cru. Since 2004, Champagne André Jacquart has been located in Vertus Premier Cru with their Champagnes exclusively coming from the terroir of Vertus and Le Mesnil-sur-Oger. Major work was undertaken and the fifth generation, represented by Marie Doyard (the granddaughter of André Jacquart) stepped in to run the business and inspire it with her own philosophy of vinification in oak barrels, long ageing periods, and low or no dosage. Interestingly, Marie’s paternal grandfather, Maurice Doyard, was instrumental in the creation of the AOC Champagne and the delimitation of its vineyard areas. Champagne André Jacquart prides itself on its forward-looking ethos and pioneering spirit, focusing primarily on respect for the terroir and high quality. In line with its strategy, the estate was certified HVE 3 for its sustainable winegrowing practices in 2019.

TERROIR & VINTAGE NOTES

From the Jacquart family’s estate vinyards in Vertus 1er Cru and Le Mesnil-sur-Oger Grand Cru, Côte des Blancs. 60% Vertus 1er Cru.

Winemaking & Aging

Grapes are vinified in stainless steel, 40% Grand Cru Le Mesnil-sur-Oger Chardonnay vinified in older Burgundy oak barrels. There is no malolactic fermentation. Seven to eight months aging in oak barrels and vat; light filtered. Bottle fermentation followed by four years aging in cellars. Slight disgorging at 3 g/L or 4 g/L using traditional liqueur. Settling of the wines after disgorging for six months minimum.

Tasting Notes

Brilliant pale gold, with a tight bead and persistent mousse. The chardonnay provides green pear, apple, and toasted bread on the nose, with distinct wet stone minerality. Lush, creamy mousse upon entry, rich, full, and crisp, with warm toasty elements. Explosive aged chardonnay elements, intense minerality, and great depth of flavor. Length and persistence of Burgundian-style chardonnay on the finish.

94
Points

Pure white-flower character, such as linden tree, together with lime pulp and a whiff of chalky minerality. Silky mousse with tight and zesty acidity, medium body and a chewy finish with structure. Yet, a polished and refreshing finish. Restrained toastiness. Drink or hold. -J.S.

James Suckling - August 2024

93
Points

Exquisite silky texture with very long lasting and fine bubbles Rich and flavorful with notes of white peach, gala apple, toasted almond and brioche.

Planet Grape - December 2019

92
Points

A sleek Champagne, with flavors of white cherry and blood orange that are ripe and expressive, accented by honeysuckle, minerally chalk and sliced almond notes. Well-knit and fine in texture. Mouthwatering finish. Disgorged November 2017. Drink now through 2022. —A.N.

Wine Spectator - December 2019

91
Points

Vertus is at the southern end of the Côte des Blancs. The Champagnes have softer textures and this is a good example. So, it is a finely wrought wine, white fruits and textured acidity already in harmony, giving freshness and richness at the same time. Drink now. —R.V.

Wine Enthusiast - December 2020

Appellation

Champagne AOC

grape varieties

100% Chardonnay

Sizes

750 ml

technical details
  • ABV: 12.5%
  • Closure: Cork
winemaker

Marie Doyard

Vertus Experience 1er Cru Blanc de Blancs Brut Nature NV Vertus Experience 1er Cru Blanc de Blancs Brut Nature NV

Our Wines

Hand-selected, exceptional wines that deliver quality and enjoyment at every level.

Our Spirits

A distinctive selection of artisanal spirits that inspire creativity and exploration.

logo-monogram
Our latest Notes

From the PBI Journal