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Champagne Jacquart - A new vintage for Alpha Blanc

After spending 10 years in the cellar, the 2012 Cuvée Alpha Blanc from Champagne Jacquart is finally being unveiled and yesterday I had the pleasure of tasting this exquisite wine for the first time at a celebration launch event at Londons world-renowned Nobu restaurant.

Champagne Jacquart Cuvee Alpha 2012

The afternoon began with a delightful welcome drink of 2014 Blanc de Blancs from Champagne Jacquart's portfolio which was accompanied by a selection of delicious canapes which complimented the floral and citrus notes in this fresh elegant BdB perfectly.

After taking our seats we were guided through the history, production and vision for the Alpha Blanc by the fantastic Joëlle Weiss, Champagne Jacquart’’s OEnologist.

Blended from 52% Chardonnay and 48% Pinot noir, the 2012 Vintage is only the fourth vintage of the Alpha, with previous vintages produced in 05,06 and 2010.

Throughout the afternoon we tasted the Alpha Blanc 2012 from both a standard-size Champagne bottle and also a magnum, exploring the differences in taste and mouthfeel alongside various food pairings from the menu.

Magnums hold twice as much wine as a regular bottle of Champagne, however, the wine is still only exposed to the same amount of oxygen, thus changing the development of the wine and ultimately the taste.

Produced entirely from six Grand Cru classified villages – Avize, Cramant and Oger, in the Côte des Blancs, for the Chardonnays and Aÿ, Verzenay and Verzy, in the Montagne de Reims, for the Pinots Noirs, this is a truly special bottle of Champagne. Floral and citrusy on the nose with subtle tropical and red fruit aromas and flavours, this brioche-infused, delicate and complex wine was an absolute treat!

Available to purchase from The Great Wine Co from the end of November, 2022.

Nobu Pairing Menu:

  • Padron Peppers

  • Yellowtail Jalapeno on Skewers

  • Crispy Rice with Spicy Tuna

Nobu Bento Box:

  • Tomato Quinoa Ceviche

  • Sashimi Salad with Matsushisa dressing

  • Pan Fried Shrimp with Shiso Salsa

  • Tenderstem Broccoli and Shimeji Mushroom with Yuzu Miso

  • Chicken Teriyaki Donburi

  • Ice Cream Mochi

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