Jacques Selosse


Jacques Selosse Initial|Blanc de Blancs|NV

Descriptors & Texture

Descriptors & Texture


Creamy Chardonnay Dominant

Winemaking

Winemaking


Barrel-fermented Barrel-maturation

Earth

Earth


Mineral

Foods

Foods


Toast Toasty Brioche

Citrus Fruit

Citrus Fruit


Grapefruit

Avize

Avize

What to expect


At long last, we managed to get our hands on a titan grower - Jacques Selosse. This wine is quite simply rare as hen's teeth, why? Because he only makes 33,000 bottles worldwide.

- Cult Grower with a true 'Burgundian approach' to champagne production

- Use of Solera (reserve wines in barrel) ageing with reserve wines and several Grand Cru parcels  

- Oven-baked fish with earthy vegetables and a creamy mushroom sauce

"Is there a better way to start dinner than with a glass of Selosse? Probably not. When reaching for Selosse, I often gravitate towards the Initial, as it is the most vibrant wine in the range. This bottle, which was disgorged a few years ago, brings together the classic lemon peel, white flowers and mineral, signatures nicely mellowed over time. Superb.

Disg. November 2017

 

$650.00

Club Price $617.50 (?)

Descriptors & Texture

Descriptors & Texture


Creamy Chardonnay Dominant

Winemaking

Winemaking


Barrel-fermented Barrel-maturation

Earth

Earth


Mineral

Foods

Foods


Toast Toasty Brioche

Citrus Fruit

Citrus Fruit


Grapefruit

What to expect


At long last, we managed to get our hands on a titan grower - Jacques Selosse. This wine is quite simply rare as hen's teeth, why? Because he only makes 33,000 bottles worldwide.

- Cult Grower with a true 'Burgundian approach' to champagne production

- Use of Solera (reserve wines in barrel) ageing with reserve wines and several Grand Cru parcels  

- Oven-baked fish with earthy vegetables and a creamy mushroom sauce

"Is there a better way to start dinner than with a glass of Selosse? Probably not. When reaching for Selosse, I often gravitate towards the Initial, as it is the most vibrant wine in the range. This bottle, which was disgorged a few years ago, brings together the classic lemon peel, white flowers and mineral, signatures nicely mellowed over time. Superb.

Disg. November 2017

 

About the house

About the house


Journalist review

Anselme Selosse's ancestors have been growing grapes in Avize for centuries, but it was not until 1959 that his father, Jacques, became the first in the family to produce and sell his own Champagne. That first vintage yielded just 2,500 bottles because Jacques Selosse hedged his bets by continuing to sell virtually all of his grapes. After obtaining a BTS degree in viticulture and enology at Beaune, Anselme Selosse took over from his father, who was by then producing 12,000 bottles per year but was still selling the majority of the crop as grapes to Lanson. Anselme continued to make Champagne like his father, but confesses, "I did not consume my wines. Then in 1976, my third year of winemaking, I was confronted with a great drought. I said to myself that the grapes were so ripe, I must produce less foam -- just a half-mousse. So I put in less sugar, and by doing this I realized I had changed my approach. I discovered freedom." Since that epiphany, Anselme Selosse has been revered as a Champagne visionary by some and deemed as mad as a hatter by others. He is definitely eccentric, undeniably charismatic and overtly opinionated. - Tom Stevenson.   

Journalist review


‘Initial’ accounts for more than 50% of Selosse’s production, yet such is its variability that I find my impressions varying widely according to the level of oxidative degradation in each bottle. The mineral tension of Avize, Cramant and Oger meet the full fanfare of barrel fermentation. This is a powerful cuvée of full-yellow hue and characters of bruised apple, dried peach and grapefruit, layered with marmalade, toast, fruit mince spice and fruit cake. It upholds the persistence and acid definition of grand cru chardonnay commensurate with its proportions, though oxidation brought dry contraction to the finish in one bottle I tasted. Tyson Stelzer