Jacques Selosse
Blanc de Blancs Brut Initial
Avize
2015
Vintage
Varietal
Chardonnay
Where it is, October 2026
At Peak: inside the peak window (2018-2033), within the full drinking arc.
This bottle is in its peak window through 2033, with a drinking horizon to 2039.
The ‘15 Blanc de Blancs Brut Initial.
Jacques Selosse Blanc de Blancs Brut Initial 2015 is a Chardonnay from Avize, France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Jacques Selosse Blanc de Blancs Brut Initial 2015 has a full body and fresh acidity.
The 2015 vintage
Jacques Selosse's 2015 Blanc de Blancs Brut Initial is a Chardonnay from Avize, France.
About Jacques Selosse
Jacques Selosse's Blanc de Blancs Brut Initial is a Chardonnay from Avize, France.
From the cellar: pair with
Butter-poached lobster with lemon herb emulsion
The pairing is scaled to the wine's full body.
Seared scallops with cauliflower purée and chives
The wine's fresh acidity keeps the pairing lively.
Grilled white fish with saffron aioli
The pairing also suits the wine's full body.
Frequently Asked
What is Jacques Selosse Blanc de Blancs Brut Initial 2015?
Jacques Selosse Blanc de Blancs Brut Initial 2015 is a Chardonnay from Avize, France.
What does Jacques Selosse Blanc de Blancs Brut Initial 2015 taste like?
Jacques Selosse Blanc de Blancs Brut Initial 2015 has a full body and fresh acidity.
When should Jacques Selosse Blanc de Blancs Brut Initial 2015 be opened?
The canonical CAI full drinking arc is 2016-2039. Within that arc, the peak window is 2018-2033. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Jacques Selosse Blanc de Blancs Brut Initial 2015?
Pair this wine with Butter-poached lobster with lemon herb emulsion; Seared scallops with cauliflower purée and chives; or Grilled white fish with saffron aioli.