Champagne Jarry Héritage


    Champagne Jarry Héritage, l'Alliance is above all the synergy of our 3 crus with a fresh, elegant style and a beautiful amplitude. The Chardonnay from Bethon expresses first of all a freshness perceptible at first nose with floral notes. The Pinot noir from Essoyes will bring the fruity power around the white peach, the exotic fruits are present like the kumkat. The length is silky and impressive of balance.

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    The experts' opinion

    Discover the note





    Champagne Note 90

    The Structure

    Discover the structure of this Champagne


    Harmonious balance that exists between the different components of acidity.


    Soft Champagne easy to drink, the acidity does not hurt the mouth.


    Generous champagne, with a great intensity.

    Length in mouth

    The aromas of Champagne persist in the mouth.

    The Tasting

    Our vision of the Alliance does not allow us to put forward a food and wine pairing since its balance will match the dish in almost all situations; let's avoid too sweet desserts and strong meats in sauce.

    The Composition

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    Bethon, Essoyes, Charly sur Marne

    A terroir rich in chalky soil, a great minerality. The sun exposure is light, rather at the end of the day.

    This terroir is excellent for wines of this blend, strong in Pinot Noir and Chardonnay.

    About this house

    "Winegrowers and producers of Champagne for 3 generations, we have at heart to make by ourselves all the steps of our elaboration. 

    Our vineyard is located on three distinct soils, it is a real opportunity to obtain different wines and therefore wider choices of blends. The cellar is located in Bethon, where we have our presses, our vat room and our champagnes being aged."

    The Perfect Agreement

    Between the Champagne and its dish

    Assiette Apéritif Champagne


    This champagne is the perfect accompaniment to your aperitifs, offering a pleasant moment to your guests.

    Assiette plat Champagne


    Pair this champagne with a lamb mouse with morels, white meat or salmon with capers.

    Chef's word

    Chef Philippe Vazart serves it with an Escalope de Foie Gras de Canard Poêlée aux Asperges de Val de Vesle.

    It is also associated with Grilled Supreme of Turbo, and its small Ratatouille and Feta.

    A soft cheese such as Brie with Truffles will be perfect.

    From the same Creator

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