Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
In a world where quality white Burgundy is often overpriced, Jacqueson is the exception to the rule.
GRAPE VARIETAL(S)
Chardonnay
100%Shar-do-NAY
Chardonnay may be the most versatile white wine grape, often seen as a blank canvas. It displays various flavors and aromas depending on where it is grown and more specifically, how it is made. It can range in Palate Character from Bright & Crisp to Rich & Full depending on the climate. It is also particularly malleable and highly affected by winemaking choices like as malolactic fermentation, lees stirring, barrel fermentation and ageing practices.
Henri Jacqueson planted his first vines in 1946 and was one of the forces that helped to establish Rully as a terroir capable of yielding high-quality wines. Now, the estate is run by his son, Paul, and his sister Marie, and is recognized as one of the best producers in the Côte Chalonnaise.
The estate farms 18 hectares of their own vines, mostly in Rully, but they also tend neighboring plots, from which they often source fruit. They use traditional methods, including hand harvesting, with elevage in a mix of new and used barrels.
The wines of Jacqueson represent a fantastic bargain for high-quality red and white Burgundian wines. They are precise, yet approachable. Serious, yet delicious!
Pear
Mineral
Toast
