Description: Cuvée No. 744 Dégorgement Tardif | Champagne Jacquesson
Jacquesson’s Cuvée No. 744 Late Disgorgement is one of the most accomplished expressions of the “700” series, a unique approach in which each number represents a specific vintage. Founded in 1798 by Claude Jacquesson, the house has spanned two centuries with a consistency that commands admiration. Today, Laurent and Jean-Hervé Chiquet hold the reins with the same high standards.
Terroirs and Grape Varieties
The blend is based on the 2016 vintage, supplemented by 30% reserve wines from cuvées 736 through 743, excluding 738. The grapes come from two iconic regions of Champagne: the Grande Vallée de la Marne (Aÿ, Dizy, Hautvillers, Champillon) and the Côte des Blancs (Avize, Oiry), in a ratio of 55% to 45%, respectively. The limestone and chalky soils of these two regions impart the wine’s characteristic minerality. The blend reflects this balance: 60% Chardonnay, 20% Pinot Meunier, and 20% Pinot Noir. The 2016 vintage was marked by a very hot and dry summer, following a rainy spring and episodes of late frost. The reduced yields concentrated the berries, and the Pinot Noir—which was particularly successful that year—contributed extraordinary body to the blend.
Viticulture and Winemaking
Jacquesson cultivates its vineyards using certified organic farming methods. The 2016 harvest began on September 19 and ended on October 6, with a break of a few days to accommodate varying levels of ripeness. Winemaking takes place in oak vats, using native yeasts, without filtration or fining. The dosage is limited to 2 g/L, resulting in a bold, unadulterated extra brut profile. After blending, the wine rested on its lees for 92 months, then under cork, before disgorgement in February 2025. Every step is geared toward the pure expression of the terroir.
Cuvée No. 744 Late Disgorgement | Champagne Jacquesson: The Sommelier’s Review
Philippe Mischler, sommelier at Mundovin
Cuvée 744 brilliantly illustrates the effect on the wine’s structure of nearly a decade of ageing. The harmony between the 2016 vintage’s intact tension and the richness of the wine, nourished by nearly ten years on the lees, is simply superb. This champagne is best enjoyed between 2026 and 2035, in a glass large enough to allow it to fully unfold, and—above all—not too cold: 11°C will be just right.
The Nose
The nose opens with notes of mirabelle plum and crisp orchard fruits, underpinned by hints of buttered bread, sweet spices, and delicate toasty notes. Hints of honey and citrus round out the profile, adding an extra layer of depth that never grows tiresome.
Palate
On the palate, the attack is dynamic and mouthwatering, with a richness that captivates from the very first sip. The texture is creamy and silky, smooth yet full of an almost sharp liveliness. This acidic framework structures the whole and gives this exceptional Champagne an impressive backbone, tailor-made for aging. The finish lingers long on fruity and buttery notes, while particularly appetizing hints of noble bitterness coat the palate.
Champagne: Everything You Need to Know About This Appellation
Champagne is one of the most strictly regulated appellations in the world. Its vineyards stretch across predominantly limestone and chalky soils, in a region where the cool climate fosters the finesse and tension of its sparkling wines. The authorized grape varieties are primarily Chardonnay, Pinot Noir, and Pinot Meunier. The Champagne method, known as the traditional method, with its second fermentation in the bottle and ageing on the lees, lies at the very heart of the appellation’s identity. Certain terroirs, such as Aÿ, Dizy, and Avize, hold Premier Cru status.
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