Jean-Marc Seleque Quintette Blanc de Blancs Champagne NV.
Jean-Marc Seleque Quintette Blanc de Blancs Champagne NV.
CH00002

Jean Marc Seleque Quintette Blanc de Blancs Champagne NV

$139.00
GST inc.

In stock

TASTING_NOTES_HEADING_BLACK

Based on the 2018 vintage, complemented by 20% reserve wines drawn from a solera, the NV Extra Brut Blanc de Blancs Quintette exhibits aromas of fresh bread, green apple, dried white flowers and almond paste, followed by a medium to full-bodied, rich and enveloping palate. Ample and giving, but with racy structuring acids, it will offer a broad drinking window. William Kelley - Wine Advocate

Critic Score:  94 Points
Drink from:  2022
Drink to:  2040
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Producer

Jean-Marc Seleque

Jean-Marc Seleque’s grandfather Henri planted his first vines in Pierry in 1965, a tradition taken up when Father Richard began bottling his grower Champagne in the ‘70s. Jean-Marc himself took over duties in 2008 and began transforming this into the very model of a top-flight grower it is today. Viticulture is organic (not certified) to preserve a living and varied ecosystem and make the vines more autonomous and resistant. There is a highly qualified team of five people throughout the year to perfect the work in the vineyard, which includes ploughing soil, strict pruning and cover-cropping to promote the rooting of the vine and microbial life. Under Jean-Marc, the estate has been renamed and the range redefined, while the completion of the new cellar in 2015 is a further statement of intent. Pierry itself is a premier cru village just outside Epernay, known (and increasingly so, with Jean-Marc as flag-bearer) as prime terroir for distinguished Meunier. A further six villages within a tiny radius account for the rest of the fruit. These are: Moussy and Epernay (situated, like Pierry, on the Coteaux Sud d’Epernay); Dizy, Mardeuil and Boursault in the Vallee de la Marne; and Vertus in the Côte des Blancs. Jean-Marc is a worldly winelover who marries respect for terroir with contemporary open-mindedness. He spent time making fizz in Australia and the U.S. for Chandon at the start of his Pierry quest. Jacquesson, across the way in Dizy, has since been an indelible influence.

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