Jacquart Mosaique Brut Champagne NV 75cl V MI
Shimmering, satiny pale gold colour with deeper gold nuances and flashes of jade. Fine bubbles presage a champagne that is fresh and opulent. Floral (rich honeysuckle) and fruity (crushed pear, preserved lemon, peach) aromas mingle with soft creamy notes of biscuit and fresh crusty bread. Airing reveals a profusion of more intense and sumptuous notes of fig, grenadine, lily and sunflower, as well as spices such as star anise and liquorice. The sensation in the mouth is full and fruity, underlined by citrus aromas of lemon and orange. A sincere, diaphanous champagne of great generosity.
Food Matching Note
Red mullet with cream of marinated Dublin Bay prawns, served on a bed of salad leaves, exotic fruit and fresh coriander.
Press & Reviews
BRONZE MEDAL, International Wine & Spirit Competition 2011
BRONZE MEDAL, Sommelier Wine Awards 2011
GOLD AWARD (NV Category), Drinks Business Champagne Masters 2011
SILVER MEDAL, International Wine Challenge 2012
SILVER MEDAL, Decanter World Wine Awards 2012
SILVER MEDAL, Sommelier Wine Awards 2012
SILVER MEDAL, Sommelier Wine Awards 2013
SILVER MEDAL: OUTSTANDING, International Wine & Spirit Competition 2013
SILVER MEDAL: Champagne Masters 2013
BRONZE MEDAL, Decanter World Wine Awards 2014
BRONZE MEDAL, Sommelier Wine Awards 2014
“They call this Mosaique because its made up of different wines from a whole mosaic of vineyards in the two best champagne zones – the Montagne de Reims and the Cotes des Blancs – and most of them are grand cru or premier cru, the top sites. But that”s not all. This is a non-vontage wine, and 20 per cent of the blend is of old reserve wines kept back to add richness. Add to that a period of three to four years when the wine lies on its yeast lees, soaking up the creamy softness they exude, and … well you”ll be getting thirsty. But it really works. There are so many mellow flavours flickering in and out of the wine: white bread crust, or is it yeasty dough? Probably both. Baked cream, milk chocolate or creme fraiche? All three. Biscuits, fluffy apples, a friendly foaming cascade of bubbles… very good stuff.” Oz Clarke, ‘My Top Wines for 2013’
JACQUART GREEN MATTERS
For the past 15 years, we have been members of to the group of wine development. The vines are grown organically and we follow minimal intervention in the vineyard to encourage biodiversity. We regurlarly attend meetings and training seminars, which allow us to share our methods and experience in winemaking and how it’s evolved. We are constantly mindful of our impact on the environment and the quality of our product is our main priority.
Based on a voluntary approach, sustainable viticulture aims meeting the qualitative, environmental requirements while preserving the perennially of the exploitations. Dedicated services made up of technicians and agricultural engineers were created on the initiative of each cooperative of the group in order to accompany our vine growers & partners throughout the cycle of the vine and to take part in the Magister network for the follow-up of maturity. Thus, our vine growers are sensitized, advised in order to improve their wine practices and to optimize the quality of grapes.
Reducing the impact of our activities on soil, air and water
PEST AND DISEASE MANAGEMENT
Countings and Observations in the vineyard, in order to monitor the diseases and pests
Diseases (mildew, oïdium, grey rot), Insects (worms of the bunch) and Acarina (yellow spiders) are the object of a regular follow-up to estimate the risks of appearance or their possible presence
Minimal inputs used only of necessary
Treatments are carried out, when they are absolutely necessary, with approved products, by keeping the large account of possible risks of residues and while preserving auxiliary fauna
Water Consumption – Minimization of the use of water (spraying, domestic use, pressing & vinification)
Waste Water – 100 % of the winery effluents are depolluted
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Food Matching: Delicate starters based on fish. Great as an aperitif.
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