Full Review

Gyejacquot Fréres

Gyejacquot Fréres
NV Prestige Vintage Brut, Champagne

Pair this wine with:
Chicken

Category: Champagne Brut NV

Date Tasted:
Country: France
Alcohol: 12% RS: <1%
92 Points
Gold Medal
Exceptional
$52
Cellar Selection

Gyejacquot Fréres
NV Prestige Vintage Brut, Champagne

Pair this wine with:
Chicken

Category: Champagne Brut NV

Date Tasted:
Country: France
Alcohol: 12% RS: <1%
Golden yellow color. Aromas of brioche, smoked cheddar, bruised pear, lemon zest, and croissant with a round, crisp, finely carbonated, fruity light-to-medium body and a smooth, complex, medium-long butter cream, cinnamon dusted apples, black licorice, and Seville oranges finish with crunchy tannins and light oak flavor. A muscular champagne with mouthfilling notes of cream pastry.

Tasting Info

Wine Glass Style: Juicy & Smooth, Oaky, Old World & Rich & Full
Aroma Aroma: brioche, smoked cheddar, bruised pear, lemon zest, and croissant
Taste Flavor: butter cream, cinnamon dusted apples, black licorice, and Seville oranges
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now-3 years on its own and with food
Recipes Pairing: Oven Fried Chicken, Chicken Kebobs, Cobb Salad
Bottom Line Bottom Line: A muscular champagne with mouthfilling notes of cream pastry.

The Importer or PR/Ad Firm

Gold Medal Wine Club

The Importer or  PR/Ad Firm
5330 Debbie Road, Ste 200
Santa Barbara, CA 93111
USA
1 800-266-8888

Champagne Brut NV

Wine Glass Champagne.jpg
Serve in a Champagne Flute
Non-Vintage Brut is the most important category of Champagne. The vast bulk of Champagne is Non-Vintage and the healthy sales of this category are what keeps the Euros flowing in the region. A typical Non-Vintage cuvée will be composed of wine from two of the most recent vintages blended together, with a very small amount of older vintages. The demanding task of a champagne blender is to keep a typical house style by blending many different batches of wine. Quality does vary, at least from year to year if not batch to batch. A succession of good vintages will result in great Non-Vintage champagne with inverse consequences for a run of lesser years.

At the bottling stage Champagne is nearly always sweetened by the addition of a small sweetened dose of wine, called the dosage. The vast bulk of Champagne (including all Vintage releases) is of the "Brut" level of dryness: Dry to the palate though very lightly sweetened. The exact level of dryness of a brut style will vary from producer to producer, but is generally between 0 and 1.2% residual sugar.