Champagne Ployez-Jacquemart Liesse d'Harbonville Brut 2002  Front Label
Champagne Ployez-Jacquemart Liesse d'Harbonville Brut 2002  Front LabelChampagne Ployez-Jacquemart Liesse d'Harbonville Brut 2002  Front Bottle Shot

Champagne Ployez-Jacquemart Liesse d'Harbonville Brut 2002

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The natural acidity of this blend, despite an aging of a minimum of 10 years in the cellar, will highlight the epitome of the year while keeping it exceptionally fresh. The structure of this champagne with a very low dosage (approximately 3 g/L) can even enjoy a settling fostering an explosion of flavors.

    Critical Acclaim

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    Champagne Ployez-Jacquemart

    Champagne Ployez-Jacquemart

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    Champagne Ployez-Jacquemart, France
    Laurence Ployez is a third-generation winemaker at her family's estate, which was established in 1930. Ployez-Jacquemart owns 2.15 hectares of Premier Cru and Grand Cru vineyards in Ludes and Mailly-Champagne in the Montagne de Reims, known for its classic chalk slopes; in addition, Laurence purchases Premier Cru and Grand Cru grapes from 12 hectares of vineyards from growers that the family has worked with for over 20 years. All of the work in the vineyards is done by hand, from the beginning of the growing season until the grapes are harvested. Unlike most producers in Champagne, she strives to keep the characteristic of each vintage even in her NV blends and only uses a very small amount of reserve wine, if any at all. Only first press juice goes into the Ployez-Jacquemart wines. A light filtration is used for wines produced in vats, but no filtration is used on wines aged in wooden barrels. The wines undergo a very slow bottle fermentation in a 25-meter-deep cellar, giving them extremely fine bubbles. Wines are aged nose-to-punt, or sur pointe, in lieu of being aged on their side; aging sur pointe provides the antioxidative and aging benefits of the lees while not allowing the wines to become too rich from the lees contact. When the wines are ready to be disgorged, after up to 12 years in the cellar, only a very minimal dosage is added, typically 3-4grams per liter. Ployez-Jacquemart's goal is to leave the structure of each wine intact, allowing the true character and personality of the harvest to shine through.  Ployez-Jacquemart is regularly recognized as a top producer by Peter Liem, Jancis Robinson, Revue de Vin de France, View from the Cellar, The Wine Advocate, and The Wine Spectator. 
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    Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

    Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

    With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

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    Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.

    DBWDB8579_02_2002 Item# 1157488

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