Champagne Ployez Jacquemart Extra Quality Brut
Product details
| Management number | 253524127 | Release Date | 2026/10/24 | List Price | CA$31.20 | Model Number | 253524127 | ||
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This artisanal non-vintage Champagne originates from France, crafted in the Premier Cru village of Ludes within the Montagne de Reims. Founded in 1930 by Marcel Ployez and Yvonne Jacquemart, this boutique family-run house is today led by third-generation winemaker Laurence Ployez. The house operates on an uncompromising, craft-scale philosophy, sourcing fruit exclusively from Premier Cru and Grand Cru vineyards. Their viticulture relies heavily on deep limestone and chalk soils across key villages such as Ludes, Mailly, Vertus, and Cuis. The Extra Quality Brut serves as the signature emblem of the house, illustrating their commitment to rigorous selection, minimal intervention, and long cellar aging.
Wine Description
In the glass, the wine presents a brilliant golden-yellow hue accompanied by a delicate, fine-beaded mousse. The bouquet opens with fragrant notes of white flowers, yellow orchard fruits, and lemon rind, evolving into deeper aromas of wild honey, subtle hazelnut, and warm brioche. On the palate, it exhibits profound balance, tension, and texture. The house uses strictly la cuvée (the very first press) and allows the must to settle naturally twice before fermentation. The wine shows impressive body tempered by a streak of chalky acidity. Blended from roughly equal parts or a Chardonnay-dominant selection of Pinot Noir, Pinot Meunier, and Chardonnay, it undergoes upside-down lees aging (sur pointe) for a minimum of 4 years prior to disgorgement. Finished with a remarkably low dosage of around 5 g/L, it delivers a crisp, dry, and extraordinarily clean finish. The alcohol by volume sits at 12%.
Food Pairing
The vinous structure, vibrant minerality, and low dosage profile of this Champagne make it exceptional at the table. It pairs seamlessly with fresh seafood such as oysters on the half shell, sea bass carpaccio, caviar, and pan-seared scallops. The richness from extended lees contact allows it to handle roasted poultry, veal cutlets in cream sauce, pork tenderloin with apples, and refined cheeses such as aged Comté, Chaource, or Langres.
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