Initial Brut Blanc de Blancs NV Jacques Selosse

Tasting Note Initial Brut Blanc de Blancs NV

Initially, aromas of baked apple and lemon zest emerge, followed by notes of warm bread crust resulting from extended lees aging, and finally, a hint of finely ground chalk lingers. On the palate, Initial is rich and creamy; the foam is delicate rather than coarse, and thanks to the near-zero dosage, the acidity of Chardonnay comes through in the finish. It leaves a salty, toasty finish. It's enjoyable to drink immediately, but it's even better after letting it breathe in the glass for a moment.

Grape Varieties

Chardonnay alone, as every Blanc de Blancs must be. Grand Cru fruit from the Côte des Blancs gives Initial its citrus tension, while oak aging enriches the mid-palate.

Cellaring Potential

It is best enjoyed by 2042. Serve at 10-12°C, do not chill it any further, and we recommend serving it in a white wine glass rather than a flute.

About Jacques Selosse

Jacques Selosse is a champagne winery with world fame and maybe even enjoys a cult status. The reasons for this are simple: 8.3 hectares, divided into 54 plots, almost all of which are classified as ‘Grand Cru’: 7.3 hectares of Chardonnay in Avize, Cramant, Oger and Le Mesnil-sur-Oger, as well as one hectare of Pinot Noir in Ay, Mareuil-sur-Aÿ and Ambonnay. The average age of the vines exceeds 55 years, and some were planted as far back as 1922. The champagnes coming from Jacques Selosse are without exception of the highest quality.

Anselme Selosse took over the winery from his parents in 1974, ten years after their first vintage, and made sure that the following four decades the estate’s wines reflected the characteristics of the specific terroir rather than following a house style. The estate’s farming methods have changed and went through several phases: agrobiology from 1990, biodynamics from 1996, and then a move away from biodynamic principles in 2002 going back to their own way of winemaking. Their guiding principle is 'first, do no harm’.

In the cellar, fermentation takes place in oak barrels, followed by extended ageing on the lees and minimal fining. Anselme’s opinion is that nothing should be added during vinification. The ‘Lieux-Dits’ collection comprises six wines – one from each of the six villages – alongside the ‘Substance’ wine, produced using the solera system.

Vineyard & Terroir

Initial is produced on the lower slopes and comes mostly from Avize and Cramant, blended with a small amount of Oger. All of these vineyards are located in Grand Cru villages of the Côte des Blancs. Most of the vines face south, while a few face east. The topsoil here has a lower clay content than in Selosse's higher parcels and contains more fragmented chalky bedrock, which is why Initial is the rounder, more generous of the two. The chalk here is closer in character to the Jerez albariza than to the Burgundian limestone.

Winemaking

Wild yeast is used, fermentation takes place in oak barrels, and malolactic fermentation is not performed. The dosage is approximately 2 grams per liter, ensuring that nothing masks the chalky character. The wine is unfiltered and aged for an extended period on the lees.

Food Pairing: Initial Brut Blanc de Blancs by Jacques Selosse

Oysters are a natural choice, complemented by the salty, chalky notes of the wine. It also pairs well with scallops seared in butter, sole meunière, and fatty tuna sushi. Its full-bodied character, developed through oak barrel fermentation, pairs well with roast chicken or aged Comté. We would skip anything heavily sauced, since the low dosage leaves no sweetness to absorb it.