By James Atkinson

Just 18 months after entering the Australian market, Champagne Jacquart has built a strong foothold in the on-premise and independent retail channels, according to chef de cave Floriane Eznack (pictured).

Champagne Jacquart has four cuvees currently available in Australia through Single Vineyard Sellers, which became the brand’s distributor in late 2012.

“We just started about 18 months ago, but it’s building. We’re very happy with what our distributor is doing,” Eznack told TheShout.

Like many of the grower Champagnes on the market, Eznack said Jacquart relies on knowledgeable retail and hospitality staff to hand sell the product, rather than a gargantuan marketing budget.

“It has to be human supported, because it doesn’t sell on its own,” she said.

“The point is to showcase consumers different types of Champagne that are not based on history but are what they are going to be in the future,” she said.

Jacquart’s top seller is the NV Brut Mosaïque (pictured), which comprises a blend that is Chardonnay dominant (35-40 per cent), giving it freshness and delicate aromas. Pinot Noir (35-40 per cent) adds structure and Pinot Meunier (25-30 per cent) brings fruit. 

“The Mosaïque is quite aptly named because it is a mosaic of wines coming from very different places in Champagne, about 50 to 60 different crus,” she said.

“My philosophy is to use every single wine that we’re blending as a very important part of the masterpiece, every single wine has its role to play.”

To ensure the right mix of freshness and complexity, Jacquart only uses the cuvee – the best grape juice from gentle pressing of the grapes – and a higher proportion than usual of reserve wines (about 30 to 35 per cent).

“The Mosaïque is ageing for about four years on lees, prior to disgorgement, so for NV that is quite a huge amount of time,” she added.

Also in the range is a Rose, Eznack’s personal favourite, and a Blanc de Blancs, of which the 2006 is the current release.

“It’s a vintage so it has more power, more body and more volume,” Eznack said.

The pinnacle of the range is the Champagne Jacquart 2005 Cuvee Alpha. Retailing at $200, it is a blend of equal parts Chardonnay and Pinot Noir sourced exclusively from Grands Crus and Premier Crus classified vineyards and is aged for six years on lees after vinification.

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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