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Jacquesson Avize Brut Grand Cru 2000

Vintage Sparkling Wine from Champagne, France
  • RP92
  • BH92
  • ST91
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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

RP 92
The 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
Burghound.com

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.

ST 91
International Wine Cellar

Bright yellow-gold. Smoky pear, orange and floral aromas are complicated by anise and wet stones. Pure, sharply focused and juicy, with spicy citrus and pit fruit flavors complicated by slow-building smokiness. The finish features softer melon and poached pear qualities and leaves a dusty, smoky trail of minerals behind. Very pretty Champagne.

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Jacquesson

Jacquesson

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Jacquesson, , France - Other regions
Jacquesson
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.

Praised for its stately Renaissance-era chateaux as well as its diverse variety of wines...

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Praised for its stately Renaissance-era chateaux as well as its diverse variety of wines, the picturesque Loire valley produces elegant and underrated red, white, and rosé as well as sparkling and sweet wines. Just south of Paris, the appellation lies along the river of the same name and stretches from the center of France to the Atlantic coast. Geography and climate differ greatly along the Loire’s vast length. Furthest inland, the climate is continental, becoming classically maritime as it reaches the ocean. Accordingly, the Loire Valley is perhaps the most diverse wine-producing region in France—this region does a little bit of everything, and it does it all quite well.

The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire is focused on acidic, saline whites that beg for fresh seafood. Muscadet, made from the Melon de Bourgogne variety, is the most noteworthy appellation here. The Middle Loire contains Anjou, Saumur, and Touraine. In Anjou, Chenin Blanc reaches its zenith, producing outstanding dry and sweet wines reminiscent of crisp apples dipped in honey. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay, and Malbec (known locally as Côt). The Upper Loire is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.

Chenin Blanc

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Responsible for some of the world’s highest quality white wines...

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Responsible for some of the world’s highest quality white wines, Chenin Blanc doesn’t always get the recognition it deserves. Unquestionably at its best in its birthplace of the Loire Valley, Chenin Blanc can do it all—from bone dry to unctuously sweet, still or sparkling. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Chenin Blanc is also widely planted in South Africa, where it is occasionally labeled as “Steen,” and to a lesser extent in California.

In the Glass

Chenin Blanc ranges from austere to richly sweet, with aromas of McIntosh apple, honey, beeswax, jasmine, hay, and quince. When grown in warmer regions, Chenin Blanc develops richer, tropical-fruit flavors, such as pineapple and melon, as well as ripe stone fruit. Often these wines carry some residual sugar.

Perfect Pairings

Cool-climate Chenin Blanc has the structure, austerity, and chalky acidity to work with antipasti or unadorned seafood, such as oysters and shellfish. Off-dry styles work well with the sweet-and-sour nature of Thai and Vietnamese food.

Sommelier Secret

There are several appellations throughout the Loire Valley devoted to producing different styles of Chenin Blanc. Vouvray, Saumur, Anjou, and Savennieres are known for excellent dry and off-dry wines; Vouvray, along with Montlouis, Bonnezeaux, and Quarts de Chaume, produces glorious late-picked sweet wines whose high sugar levels are offset by Chenin Blanc’s hallmark acidity. Sparkling Crèmant de Loire, Saumur, and Vouvray provide delightfully affordable and flavorful alternatives to Champagne.

WBW30074577_2000 Item# 106117

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