From the exceptionally ripe 1989 vintage, Jacquesson decided to bottle a Champagne without any dosage of sugar. The wine was also kept on its lees in bottle and not disgorged until July 2004. The result is a wine with exceptional elegance and surprising freshness. It is approaching maturity but that is all. Flavors of green fruits and yeast are finely in balance with the acidity.
Roger Voss covers Bordeaux, Burgundy, Champagne, the Loire and South-West France as well as Portugal. His passion is matching food with wine, bringing the pleasures of the table to wine lovers. He has written six books on wine and food, and was previously national correspondent on wine for the London Daily Telegraph. He is based in the Bordeaux region.