The Bubbles Review

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Interview with Floriane Eznack – Champagne Jacquart

I recently had the pleasure of meeting Floriane at a Jacquart Masterclass at Taxi Kitchen in Melbourne. I was fortunate to be given a VIP interview slot to speak with her before the Masterclass, and Floriane generously shared her time and insight with me about working in Champagne.

As a young winemaker, Floriane earned a Masters Degree in Oenology in Reims in 2004. Her studies included a couple of harvests in some of Champagne’s finest Houses, including Moët & Chandon. She joined Jacquart in January 2011 as Chef de Cave (Chief Winemaker), where she plays a central role in the creation of the finest quality blends for all of the Jacquart’s champagnes.

Historically there have been some great women of Champagne. We asked Floriane about women working in Champagne today.

Floriane talked about the role of the wine maker, and how in Champagne the main responsibility is to produce the consistency of style in the non-vintage blend.

She shared with us her motivation for working in the industry, and how she gave up her dream of becoming a fighter pilot. When she chose the wine industry, it was clear, she didn’t want to work with any other wine, but bubbles; “Not just bubbles for celebration, but a wine that everyone loves. It cheers you up and makes you happy and there is a magic behind champagne” she says.

The more that you discover champagne, the more you discover the diversity of it. In introducing Champagne Jacquart, (which is a relatively young label at around 50 years old) to Australia, Floriane says she understands that people feel safe tasting a brand that is well known, but that Champagne is a rich region, very diverse with different styles. There are over 8,000 labels in Champagne, so be curious about tasting – wine is about discovering and sharing. The brand is a modern style, in particular the mission was to highlight the Chardonnay and use the red grapes to enhance that as a fresh style, with refined bubbles and a soft and smooth finish.

See the full interview with Floriane here:

You may also be interested in our blog with an excerpt from the Masterclass – Minerality in Champagne

A beautiful Jacquart giveaway is the prize for our monthly subscriber’s draw for

Champagne Jacquart Giveaway

February. Jacquart describe their passion as such; “Each wine tells the story of its relationship with Champagne lovers. Each wine offers a mosaic of emotions depending on the context in which it is selected and tasted. A youthful and international brand, Champagne JACQUART is now well known across the world.”

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. The monthly giveaway is usually a chance to win a lovely champagne or sparkling gift. In February it is this beautiful Champagne Jacquart giveaway. Join our list!

Minerality in Champagne

Recently I had the pleasure of attending a Masterclass with Floriane Eznack, Chef de Cave, Champagne Jacquart at Taxi Kitchen in Melbourne. In this short video she is discussing minerality in Champagne and how this helps to create the flavour and texture profile of different champagnes.

Champagne is particularly known for chalk which was laid down as sediment in massive seas that covered this area, it is like a fingerprint of the land, and the ancient sea fossils found in the soils. The expression of the soil, is more than texture and flavour, it also helps to create the mouth feel, and as Floriane explains, there is more diversity than just chalk to be found.

Other terms that she mentions are Grand Cru and Premier Cru. The word ‘Cru’ in French means growth. This classification of Champagne vineyards was developed in the mid-20th century as a means of setting the price of grapes grown through the villages of the Champagne wine region.

This is a percentile system known as the Échelle des Crus (“ladder of growth”), Grand Cru is an official rating, it is the top of the scale in terms of quality, grapes from one of the 17 villages selected as Grand Cru are considered the best quality, then Premier Cru which the next highest level, and the remainder referred to as Cru.

She also mentions ‘Vintages’ and ‘Non Vintages’.  In short, Non Vintages can include grapes from different harvests, it is a way of blending to get consistencies of style to create a signature champagne. It is usually the ‘lead in’ in terms of pricing for a brand. A Vintage champagne is a champagne that is created from one particular year, it will have a flavour profile that reflects that particular year’s harvest.  It is a lot more difficult to create as it is dependent on the year, if it wasn’t a good year, then a vintage will not be created.

Take a front seat at the Masterclass with this short video excerpt.

Floriane Eznack, Chef de Cave, Champagne Jacquart

As a young winemaker, Floriane earned a Masters Degree in Oenology in Reims in 2004. Her studies included a couple of harvests in some of Champagne’s finest Houses, including Moët & Chandon. Since she joined Jacquart in January 2011, she has played a central role in the creation of the finest quality blends for all of the Jacquart’s champagnes. A relatively young brand for Champagne – established 50 years ago, and new to Australia they are definitely making their mark. They describe their passion as such ~ “Each wine tells the story of its relationship with Champagne lovers. Each wine offers a mosaic of emotions depending on the context in which it is selected and tasted. A youthful and international brand, Champagne JACQUART is now well known across the world.”

Like to keep following us? Sign up to The Bubbles Review list and you will be included in our monthly Subscriber prize draw. The monthly giveaway is usually a chance to win a lovely champagne or sparkling gift. In February it is a beautiful Champagne Jacquart giveaway. Join our list!

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