Jacquesson Champagne — Vintage excellence and Grand Cru terroir since 1798
Founded in 1798 in Dizy, in the heart of the Grande Vallée de la Marne, the Jacquesson house embodies a radical vision of artisanal champagne: each bottle bears the signature of a vintage, never that of an unchanging style. Spanning 36 hectares cultivated using organic farming methods, the vineyards cover the grands crusof Aÿ,Avize andOiry, as well as the premiers crus of Dizy, Hautvillers and Mareuil-sur-Aÿ — an exceptional layout of plots set against the backdrop of the Champagne chalk. Cuvée No. 700, matured in large oak casks without fining or filtration, embodies this philosophy: each number reveals a different blend, a unique expression of the terroir and the vintage. A house of connoisseurs par excellence, Jacquesson stands as one of the absolute benchmarks of Champagne craftsmanship, now firmly established within François Pinault’s Artémis Domaines group.
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The Jacquesson cuvées — Number 700, exceptional plots
Cuvée No. 700 is the flagship of the range: a vintage blend identified by a unique number that has increased sequentially since the series was launched in 2000. No. 748, based on the 2020 harvest, is the current cuvée. With a sugar content of just 2 to 5 g/L, it pairs perfectly with deep-sea oysters, pan-fried scallops or a fine fish served with a beurre blanc sauce. Cuvée No. 700 Dégorgement Tardif, aged for a further five years under cork, calls for dishes such as Breton lobster, free-range poultry with morels or truffled veal sweetbreads. The single-vineyard cuvées — Dizy Terres Rouges, Avize Champ Caïn and Dizy Corne Bautray — bring out the unique character of each site, produced only in certain years according to the strictest criteria.
Serve at between 10 and 12 °C in a generously sized white wine glass (such as a Burgundy glass or a wide flute) to allow the champagne to open up fully. Cuvée No. 700 can be cellared for 5 to 8 years in a cool cellar after disgorgement; the Dégorgement Tardif version can be cellared for up to 10 to 15 years thanks to its extended ageing under a cork.
Discover the Jacquesson selection on Pépites en Champagne: bottles carefully chosen by our experts, with personalised advice and express delivery throughout France and Europe.
Jacquesson — Two centuries of artisanal excellence in Dizy
The house was founded in 1798 by Claude and Memmie Jacquesson. For many decades, brothers Jean-Hervé and Laurent Chiquet forged its radical identity, deliberately breaking with the conventions of the champagne trade to place the expression of the terroir at the heart of every blend — a philosophy set out in a rigorous internal manifesto. In 2022, Jacquesson joined Artémis Domaines, François Pinault’s wine group, which ensures the continuity of this uncompromising vision.
Under the guidance of Yann Le Gall in the cellar, winemaking relies on gentle vertical pressing, using only the first pressings, and extended ageing on lees in large oak casks. No fining, no filtration: Jacquesson champagnes develop a texture and complexity that set them apart radically from the blends of the major houses.
Your questions about Jacquesson champagnes
How does the numbering system for Jacquesson vintages work?
The No. 700 series was launched in 2000. Each issue corresponds to a unique vintage blend, with the base vintage changing every year — No. 748 is based on the 2020 harvest. Unlike non-vintage bruts, which seek to maintain a consistent style, each Jacquesson ‘number’ fully embraces the character of its vintage, for the better.
What food and wine pairings go well with Jacquesson champagne?
The No. 700 cuvées, extra brut and mineral in character, bring out the best in fine seafood (oysters, scallops, langoustines) and premium fish. The Dégorgement Tardif version, which is more oxidative and complex, pairs well with roast poultry with truffles, sweetbreads or mature hard cheeses (24-month Comté, Beaufort d’Alpage). The single-vineyard cuvées are best served at the table, paired with gourmet cuisine.
How should Jacquesson champagne be served and stored?
Serve at between 10 and 12 °C in a generously sized white wine glass to allow the champagne to open up. The standard Cuvée No. 700 can be kept for 5 to 8 years in a cool cellar after disgorgement. The Dégorgement Tardif version, aged for a further 5 years under a cork, can be kept for 10 to 15 years and benefits from being decanted for a few minutes before serving.
Where can I buy Jacquesson champagne online?
Discover the full Jacquesson range at Pépites en Champagne — an artisanal selection, expert advice and express delivery throughout France and Europe.
Why is Jacquesson different from Krug or Bollinger?
In 2005, *La Revue du Vin de France* ranked Jacquesson as the third-best Champagne producer. Whilst Krug and Bollinger focus on maintaining a consistent, recognisable house style, Jacquesson embraces the variability of each vintage — a rare philosophy, set out in an internal manifesto, which makes it a champagne for connoisseurs rather than a purchase made for convenience or ostentatious prestige.
What is the difference between Cuvée No. 700 and Dégorgement Tardif?
Cuvée No. 700 is aged for at least four years in large oak casks before disgorgement. The Dégorgement Tardif (DT) process adds a further five years under cork, in slatted racks, resulting in gentle oxidation, a velvety texture and a rare aromatic depth. This is a champagne for the cellar, designed for connoisseurs who allow time to work its magic.
About
Champagne Jacquesson — the essentials
- Founded in
- 1798
- Founder
- Claude et Memmie Jacquesson
- House / owner
- Artémis Domaines (groupe Pinault)
- Location
- Dizy, Champagne (Côte des Blancs et Grande Vallée de la Marne)
- Grape varieties
- Chardonnay, Pinot Noir
- Cellar master
- Yann Le Gall
- Distinctions
- Agriculture Biologique
- Cuvées
- Cuvée n°700, Cuvée n°700 Dégorgement Tardif, Dizy Terres Rouges, Avize Champ Caïn, Dizy Corne Bautray
