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Champagne Jean Josselin

Near Gyé-sur-Seine, France the Josselin family first planted vineyards in 1854. A century later, Jean Josselin created his own brand, Champagne Jean Josselin. The vineyard soil is a clay/limestone mixture. Pinot Noir, Pinot Meunier and Chardonnay express themselves in the 14 parcels. The varietal grapes from each parcel are vinified separately.

The tasting began with a Blanc de Blancs Millésimé 2013. This champagne was composed of 100% Chardonnay. The light yellow colored sparkling wine had steady streams of tiny bubbles rising to the surface. The wine was discouraged in July 2017 and a dosage of 8 g/L of sugar was added. The resulting champagne offered apple and pear on the aroma, whereas the aroma had traces of apple, pear and freshly baked bread. The crisp finish had fruit and yeast hints. This champagne would make a wonderful and elegant aperitif.

Alliance was the second champagne tasted. Composed of 70% Pinot Noir and 30% Chardonnay, this wine had a pale yellow color. It was disgorged in February 2017 after spending 2 ½ years aging. The dosage was 8 g/L. There were steady streams of tiny bubbles in the glass. The champagne offered apple, pear and freshly baked bread on the aroma and taste. The finish was crisp and citrusy. Use this champagne as an aperitif or paired with lobster.

The third champagne was festive. The Audace was a rosé composed entirely of Pinot Noir. A percentages of the grapes were destemmed and soaked on the skins for two to three days to derive the color of the wine. After aging for four years, the champagne was disgorged in August of 2017 and had a dosage of 8 g/L. The wine had a red color with orange hue. There were several streams of tiny bubbles rising to the surface. The aroma was reminiscent of red berry fruits. The taste offered raspberries with a hint of strawberries. The finish was crisp and fruity. This champagne would make a wonderful aperitif especially during the holiday season. Pair it with salmon for lunches and dinners.

The champagnes were tasted at the APVSA
(Association Pour La Promotion Des Vins & Spiriteux En Amérique Du Nord) wine tasting in early September. Of the three champagnes, the Audace was my favorite. Perhaps it was the possibility of holiday entertainment that captured the spirit. However, it was delicious and would pair nicely with different foods.


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