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    Brut ‘Mosaique’

    France, Champagne, Champagne


    Winery Overview

    Since 1964, with endless drive and dedication, Jacquart has worked to become one of the world’s leading champagne brands. It isn’t everyday that a group of winegrowers decide to create an international brand… The aim of these visionary winegrowers is to offer champagne lovers a brand that is born in the vineyard, not the boardroom. The commitment and dedication of the growers who established Jacquart fifty years ago still remain the cornerstones of the brand today. Today, Champagne Jacquart represents one of the largest sources of grapes in the entire Champagne region, covering more than 7% of the surface area in the AOC / appellation. The identity of the House is profoundly rooted in the land of Champagne, in its hilly landscapes, its chalk and its villages. Young as it may be in Champagne history terms, thanks to its 1,800 winegrowers, Jacquart boasts a terroir as vast as it is unique, covering 2,400 ha, to shape its wines with a very contemporary elegance. For over 10 years, the Alliance Champagne Group has been committed to sustainable vinegrowing, an innovation in Champagne. The vines enjoy specific, attentive care from our 1,800 winegrowing partners. Each and every one of them has a passion for their work on the vines and follows the rhythm of the Champagne seasons. They work the soil, remove weeds and handle fertilization in the course of the seasons: pruning, tying in, bud removal, training, trimming, leaf stripping and finally harvesting the grapes.


    Jacquart occupies 2400 hectares with 1800 winegrowers, this equates to 7% of the Champagne region. Includes grand crus of the Côtes des Blancs & Montagne de Reims.


    The grapes are grown on a mosaic of plots of vines extending to 350 hectares of vineyard. This is made up of more than 60 crus spread across the Côtes des Blancs, the Vallée de la Marne and the Côtes des Bar. When the grapes are fully ripe, they are picked carefully by hand and transported quickly in to the press.


    Once the best of the juice has been obtained and clarified, strictly-selected natural yeast is added. The first fermentation, or alcoholic fermentation, is carried out in temperature-controlled vats, specially designed to preserve all the aromatic freshness and riches. The second or malolactic fermentation contributes to the Champagne Jacquart style and reduces the acidity of the wines naturally. With all due respect for the crus and their typical character, and for the unrivalled quality of the Champagne grapes, Floriane Eznack, the Maison Jacquart oenologist, selects the very best for the blend to form a harmonious champagne. The wine is then bottled and starts its second alcoholic fermentation. It then rests on the lees. 8-10 g/l dosage. 40% Chardonnay, 35% Pinot Noir, 25% Pinot Meunier, 25-35% Reserve Wines.


    Matured on lees in the bottle for 3-4 years.

    Scores & Ratings
    Wine Spectator
    James Suckling
    Wine Enthusiast
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