Winemaking :
Our Jadis cuvée is a blend of three grape varieties grown in our region. Chardonnay dominates with 60%, followed by Pinot Noir with 30%, and finally Meunier with 10%. The grapes harvested in 2011 come from the prestigious Crus de Cumières and Hautvillers (1ers crus), with the juice from the têtes de cuvée of the first two pressings. Fermentation takes place in 100% oak barrels, followed by 9 months' ageing. Our cuvée is corked for the first time, then rests on laths for 10 years, acquiring all its complexity. Jadis is an extra-brut champagne, with a dosage of 5 g/litre made up of reserve wine and cane sugar.
Tasting :
The 2011 vintage of our Cuvée Jadis continues the emblematic style of the Maison Caillez-Lemaire, while reflecting the unique characteristics of this year: aromatic intensity, fleshiness, warmth and length. This champagne is a real treat for lovers of full-bodied champagnes, perfect for relaxing moments by the fireplace. You can enjoy this bottle without fear, cellaring it for three to four years.
Pairing :
We recommend that you serve our Jadis in a wine glass, at an ideal temperature of between 10 and 12 degrees Celsius, to enjoy its full range of aromas. At the table, it goes wonderfully well with tender, creamy, autumnal dishes. For a tasty gastronomic experience, we suggest you try this champagne with poached Bresse poularde served with a cream sauce and mushrooms, or with truffle quenelles. These delicious pairings will bring out the full expression of our Jadis cuvée, offering unforgettable gustatory pleasure.
We make our cuvées without MLF, fining or filtration before bottling.