Ployez-Jacquemart Liesse d'Harbonville Brut
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Ployez-Jacquemart is a family run champagne house, established by the husband and wife team of Marcel Ployez and Yvonne Jac- quemart in 1930. The essence of Ployez-Jacquemart is a continual search for excellence to make truly fine wines. The skills have been passed down through three generations. Deep-seated pride in this Champagne and heritage are the cornerstones of their traditional approach. Ployez-Jacquemart is found on the wine lists of gourmet restaurants in France and around the globe, a testa- ment to their consistent pursuit of perfection. Ployez-Jacquemart works with their own Pinot Noir and Pinot Meunier vineyards in the Premier and Grand Cru villages of Ludes and Mailly Champagne. Tremendous care is taken while working these vines by hand; including green thining to ensure the overall quality of the harvest. Strict rules are followed each year to ensure that the very best is made of each harvest. They use a blend of grapes from their own Grand Cru vineyards, and fruit from a handful of carefully selected wine growers, many of whom they have been working with for 20+ years. All grapes are picked by hand by variety, cru, and the vineyard where they are grown – forming the basis for the pressing at the estate. No expense is spared, only the juice from the first pressing is considered of suffcient quality for our use. Grape musts are left to settle not once but twice before fermentation. The wine is moved frequently from one vat to another to ensure a high level of oxygenation; light filtration is used for the lots produced in vats but not for those aged in wooden barrels. Ployez-Jacquemart use traditional yeasts, combined with very slow bottle fermentation in their cold 25-meter deep cellars to give the wines extremely fine bubbles resting en pointe. Ployez-Jacquemart mission is to preserve the structure of each wine, letting the true character and personality of the harvest shine through. When the time comes to disgorge, after up to 12 years in the cellars, only a very minimal “dosage” is added, typically 3-4g/ litre. This method helps us to produce dry aromatic fruity wines with a very clean palate