Pierre Callot

Clos Jacquin Grand Cru Brut Champagne Chardonnay

9.219 ratings
9.43 pro ratings
Champagne, France
Chardonnay
Duck, Shellfish, Goose, Mushrooms, Manchego & Parmesan, Game, Pork, Squash & Root Vegetables, Chicken, Turkey, Cheddar & Gruyere, Meaty & Oily Fish, White Fish, Shellfish, Crab & Lobster, Cream Sauces
Top Notes For
Severn Goodwin

🎇🎉New Year's Eve 2019🎉🎇
❤️🍾Cheers to the Delectable Community🥂❤️

Live everyday as though it's your last 'cause one day you'll be right.
(Alfred Hill a.k.a. Benny Hill)

🎇🎉New Year's Eve 2019🎉🎇
❤️🍾Cheers to the Delectable Community🥂❤️

Live everyday as though it's your last 'cause one day you'll be right.
(Alfred Hill a.k.a. Benny Hill)

Dec 31st, 2019
Lyle Fass

Founder Fass Selections

9.8

Special. As good as Krug NV and ultimate finesse and wonderful elegant dense structure. Genius.

Special. As good as Krug NV and ultimate finesse and wonderful elegant dense structure. Genius.

May 25th, 2019
Matthew Cohen

Wow. Nose is massively yeasty but clean yeasty. Mixed with rich fruit. Intoxicating. Fruit on the palate is unreal. Piercingly fresh. Like the best peach in terms of juiciness. Wow Delicious finish. An amazing wine.

Wow. Nose is massively yeasty but clean yeasty. Mixed with rich fruit. Intoxicating. Fruit on the palate is unreal. Piercingly fresh. Like the best peach in terms of juiciness. Wow Delicious finish. An amazing wine.

Jul 16th, 2019
Megumi Gotoh

『CLOS JACQUIN』
Avizeを代表する作り手カロのフラッグシップChampagne
年間800本程の生産量。
リザーブワインを多く入れる為、NV。
とてもしっかりしている!!
2014.0910

『CLOS JACQUIN』
Avizeを代表する作り手カロのフラッグシップChampagne
年間800本程の生産量。
リザーブワインを多く入れる為、NV。
とてもしっかりしている!!
2014.0910

Sep 22nd, 2014
Shuji Yanada

ブランドブラン
ふくよかな味と香り

ブランドブラン
ふくよかな味と香り

Feb 21st, 2014
Akinori Lee

Pierre callot

Pierre callot

Mar 19th, 2013
Naoki Sato

20140716 sakutan_toji

20140716 sakutan_toji

Jul 21st, 2014
Naoki Sato

20131211 asakusa

20131211 asakusa

Jan 1st, 2014
Naoki Sato

20130914 L'effervescence

20130914 L'effervescence

Sep 14th, 2013
Naoki Sato

20130824 Q.

20130824 Q.

Aug 29th, 2013