vinecraft

artisan wine + spirits

Champagne Ployez-Jacquemart

3rd generation winemaker Laurence Ployez

“Simply stunning… One of the best-kept secrets in the realm of world-class bubbly.”
— John Gilman, View from the Cellar

Ployez-Jacquemart has toiled in relative obscurity since 1930, never varying from their classic, precise and balanced style that emphasizes purity of fruit, crystalline minerality and stunning complexity. Their cuvées combine extended elevage for up to 12 years while managing leesy or yeasty overtones — a true rarity in Champagne. 

Laurence Ployez is the third-generation winemaker at her family’s estate, which encompasses 2.15 hectares of Premier Cru and Grand Cru vineyards in Ludes and Mailly-Champagne in the Montagne de Reims, known for its classic chalk slopes. Laurence purchases Premier Cru and Grand Cru grapes from 12ha of vineyards from growers that the family has worked with for over 20 years. All of the work in the vineyards is done by hand, from the beginning of the growing season until the grapes are harvested.

In the cellar 75-feet underground, the still wines undergo their secondary fermentation and transform into sparkling in a unique method: sur pointe. The bottles are basically stacked upside down, nose to punt, in lieu of being aged on their side. This style of aging provides the antioxidative and aging benefits of the lees without imparting excess flavor and richness from the extended contact with the wine. This style of aging also demands manual disgorgement, as opposed to machine-operated, a laborious process that sometimes takes place 12 years after the wines have been pointed upside down. Minimal dosages are de rigeur, typically 3-4g/liter. Laurences’s goal is to leave the structure of each wine intact, allowing the true character and personality of the harvest to shine through. Unlike most producers in Champagne, she strives to keep the characteristic of each vintage even in her NV blends and only uses a very small amount of reserve wine, if any at all.

Vinecraft imports and distributes the wines of Champagne Ployez-Jacquemart in Florida.

Extra Quality Brut nv

Blend of Premier and Grand Cru vineyards. Typical blend is 60% Pinot Noir/Pinot Meunier, and 40% Chardonnay. Aged for minimum 36 months before release.

“Smoky, with overtones of toasted brioche and nut mixing with “avors of ripe peach, fresh quince, lemon pound cake and candied orange zest. With !rm acidity and a core of minerality, this is distinctive, with a long, mouthwatering !nish. Disgorged April 2012. Drink now through 2018. 500 cases imported.”
— Wine Spectator, Nov 2012, 92 points

Extra Brut Rosé nv

Blend of Premier and Grand Cru vineyards. Blend is very similar to the Extra Quality Brut, to which a small quantity of barrel- aged red Champagne wine is added to achieve the pale salmon color. Very low dosage.

“Showing lovely balance, this creamy Champagne displays !ne, silky texture and an undertow of smoky mineral and ground spice meshed with “avors of black currant and crème de cassis, hazelnut, grated coconut and wild strawberry. Mouthwatering and delicious. Disgorged April 2012. Drink now through 2020. 100 cases imported.”
— Wine Spectator, Nov 2012, 93 points

Extra Brut Vintage 2005

Blend of Premier and Grand Cru vineyards. This vintage release is 1/3 each of Pinot Noir, Pinot Meunier, and Chardonnay. The House of Ployez-Jacquemart always aims to get the best champagne out of each harvest. 2005 was one of those very special crops which allowed us to produce after a strict selection elegant, well-balanced wines. Like all of their vintages, this was aged in their cellar 75-feet underground for a minimum of six years, four of those stacked sur pointe.

“Fine mousse with a golden yellow color. The nose is mature with hints of honey and spices and notes of coffee. On the palate it remains fresh and exciting. A vintage with fabulous potential.”
— Laurence Ployez, winemaker

Liesse d’Harbonville 1998

Always 70% Chardonnay, 30% Pinot Noir and Pinot Meunier. The jewel in the collection — the exceptional grapes are hand-selected and fermented and aged for 6 months in small wooden casks before bottling. Just 50 cases imported into the U.S.

“The 1998 Brut Liesse d’Harbonville shows notable balance in a focused, driven style. Smoke, minerals, apricots and baking spices come together in a re!ned, elegant style. The mousse is !nessed and the !nish retains tons of energy all the way through to the close. This delicious Champagne at times shows elements of Chablis-like minerality in its understatement and polish, but with a touch more volume. Today the wine is quite fresh and should continue to drink well for at least another decade or so. The Liesse d’Harbonville is made from Premier Cru fruit and vini!ed in oak barrels. Disgorged: February, 2009. Anticipated maturity: 2009-2019.”
—The Wine Advocate #186, 91 points