CHAMPAGNE
PLOYEZ-JACQUEMART
Founded in 1930, and now in its third generation, this small, family champagne house is dedicated to preserving the special methods necessary to create extraordinary champagne. Total annual production is less than 6000 cases. Their selection for this includes 1.8 hectares of their own 40 year old Pinot vines, adjoining the chais in Ludes, one hectare of their Grand Cru Mailly, and the rest, Grand Cru (100 echelle) they buy in. These grapes Monsieur Ployez personally selects every year from Mesnil-Sur-Oger, Bisseuil, Cramant, Villers-Marmery and others. From these he makes a final assemblage of approximately equal parts Pinot and Chardonnay (the classic champagne blend). In special vintages there are also a Blanc de Blancs and even more rarely a Blanc de Noirs. The Tete de Cuvee, Liesse D’Harbonville, is the selection of the most perfect of the perfect, and is declared only a few times in a decade, and is entirely barrique-fermented.
The grapes are pressed using the traditional slow process, and then the taille (or last press) is sold off. Not even the NV, which is itself 98-99 echelle, contains the taille. After the wine is made and assembled it is bottled to undergo the fermentation in bottle in the deepest part of the cellar—more than 75 feet below ground—at a constant 11 degrees C. This occurs slowly and results in the perfect mousse for which Ployez-Jacquemart is renowned in champagne circles. The bottles are placed in traditional riddles and hand-turned (no mechanical turning). After proper aging the wines are released and are shipped to America in temperature-controlled containers.
Previously not well known in the U.S., these wines have been highly rated in The Wine Advocate and are on the wine list at the three-star "Les Crayers" in Reims. The most striking characteristics are the perfect balance, purity of fruit, extraordinary length and irreproachable style of these champagnes.
The grapes are pressed using the traditional slow process, and then the taille (or last press) is sold off. Not even the NV, which is itself 98-99 echelle, contains the taille. After the wine is made and assembled it is bottled to undergo the fermentation in bottle in the deepest part of the cellar—more than 75 feet below ground—at a constant 11 degrees C. This occurs slowly and results in the perfect mousse for which Ployez-Jacquemart is renowned in champagne circles. The bottles are placed in traditional riddles and hand-turned (no mechanical turning). After proper aging the wines are released and are shipped to America in temperature-controlled containers.
Previously not well known in the U.S., these wines have been highly rated in The Wine Advocate and are on the wine list at the three-star "Les Crayers" in Reims. The most striking characteristics are the perfect balance, purity of fruit, extraordinary length and irreproachable style of these champagnes.
Technical Information:
Champagne
Ployez-Jacquemart 1996 Liesse d'Harbonville
Champagne Ployez-Jacquemart
Non Vintage
Champagne
Ployez-Jacquemart Rose
Champagne
Ployez-Jacquemart 1998 Blanc de Blancs