

The Champagne Extra-Brut DT "Avize-Champ Caïn" 2005 from Maison Jacquesson is an exceptional single-vineyard cuvée. This 100% Chardonnay, originating from a unique Avize terroir and benefiting from late disgorgement, offers remarkable depth and complexity. Its aromas of candied citrus, roasted hazelnut, and mineral tension make it a magnificent wine. It enhances refined dishes such as lobster, truffles, or delicate desserts. Best enjoyed between 2024 and 2030 for an unforgettable experience.
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Extra-Brut Champagne Late Disgorgement "Avize-Champ Caïn" 2005 | Wine from La Maison Jacquesson
The Maison Jacquesson, founded in 1798, experienced a revival under the leadership of the Chiquet brothers, Laurent and Jean-Hervé, starting in 1974. It has become a symbol of champagne for discerning wine enthusiasts, establishing itself as a benchmark thanks to its cuvées of unmatched intensity and precision. Each cuvée is crafted with the utmost care, often at the cost of sacrifices, to ensure impeccable quality. The house's iconic single-vineyard wines, like the "Champ Caïn," are produced only when conditions allow the full expression of the terroir's identity.
The Extra-Brut Champagne Late Disgorgement "Avize-Champ Caïn" 2005 is a tribute to the exceptional terroir of Avize, in the Côte des Blancs. This wine comes from a unique plot named "Champ Caïn," composed of 100% Chardonnay grown on deep limestone soils. The late disgorgement (DT) imparts it with incomparable depth and richness. This 2005 vintage, after years of maturation under cork, reveals the full purity and intensity of the terroir.
The appearance boasts a luminous golden hue with fine and persistent bubbles.
The nose enchants with its complex aromas of candied lemon, roasted hazelnut, white flowers, and chalk.
The palate is intense and elegant, offering a silky texture, vibrant freshness, and deep flavors of citrus, brioche, and a long saline finish.
This exceptional champagne pairs beautifully with seafood and noble fish like lobster and sushi, truffle dishes such as scrambled eggs or risottos, aged cheeses like mimolette and munster, and sophisticated desserts such as bugnes, galette des rois, or saffron panna cotta with cinnamon biscuits.
This champagne reaches its peak between 2024 and 2030. It can be enjoyed from 2024 to experience its vibrant aromas or kept until 2030 to appreciate its evolution and incomparable complexity.
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