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Jacquesson Avize Brut Grand Cru 2000

Vintage Sparkling Wine from Champagne, France
  • RP92
  • BH92
0% ABV
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Winemaker Notes

Thanks to the meticulous viticultural methods of the House, which focus on producing a moderate quantity of bunches that are well ventilated, our grapes were able to ripen in optimal conditions and in Avize, picking began on 19th September. The quality of the crop was outstanding and the musts measured around 10 degrees of potential alcohol combined with a tartaric acid content of around 8 gr/l.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2000 Brut Avize Grand Cru reveals sweet, open aromatics that lead to a generous core of ripe fruit that blossoms on the palate with highly perfumed, almost candied qualities. This rich, round wine possesses superb energy and length. While the 2000 doesn’t quite have the focus of the finest vintages of this wine, it is fairly accessible at this stage. The 2000 Brut Avize Grand Cru is 100% Chardonnay sourced from the Champ Gain, La Fosse and Nemery vineyards. This is Lot AV00.4, disgorged in the 1st quarter of 2008. Simply put, this is a gorgeous wine.
BH 92
A distinctly apple suffused nose and they dominate the aromatic profile at present while leading to crisp, racy and tangy flavors that are supported by an almost foamy effervescence as well as a sappy, even mouth coating and toasty finish. This is maturing but not quite ready and is quite stylish.
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Jacquesson, Champagne, France
Jacquesson was founded in 1798 by Memmie Jacquesson and today stakes a claim as the oldest independent Champagne house. Early vintages were very successful and the house quickly established a good reputation, and the wines are said to have found favour even with Napoleon.


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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

WBW30074577_2000 Item# 106117