Jacques Selosse is a prominent champagne estate located in Avize, Champagne. The vineyards of the estate cover 8.3 hectares within 7 different crus. Farming is carried out organically, not certified. The Selosse family owns and manages the winery.  Jacques Selosse champagne is marked with fresh aromas, elegant acidity structure and stunning finish. 

The top  Jacques Selosse's champagnes are: Millésime Extra Brut, Les Chantereines and Substance.

The Millésime Extra Brut 2008 scored 100, the Les Chantereines and the Substance scored 99 by the Wine Advocate. 

Robert Parker's tasting notes on the  Millésime Extra Brut 2008: "The 2008 Extra-Brut Millésime is soon due for release, and I'm a little afraid to fan the flames of what is sure to be insatiable demand with a laudatory review. But such reservations notwithstanding, I'm obliged to report that the wine meets and indeed surpasses the lofty expectations that Selosse's admirers will have surely have formed for it. Disgorged in January 2020, this bottle soared from the glass with scents of citrus oil, buttery pastry, candied peel, crisp orchard fruit, toasted pecans, iodine and smoke. Full-bodied, deep and concentrated, it's immensely layered and intensely vinous, with a tightly wound core, racy acids and a long, pungently saline finish. "If the 2009 is a Catholic," observes Selosse, "the 2008 is a Protestant"---though a Protestant, I'm tempted to add, who is evidently not entirely immune to the pleasures of the flesh."

Jacques Selosse is a family estate founded in 1965 by Jaques Selosse. Ten years later, his son Anselme Selose took over the winery and started to develop his own approach to viticultural management and winemaking. Assisted by his wife, Corinne Selosse, Anselme Selose made radical changes in direction and production. In 1994, Gault-Millau, a French restaurant guide, named Anselme Selosse France's best winemaker in every category, which is an unprecedented honour. 

Since 2012, Guillaume Selosse, Corinne Selosse's and Anselme Selose's son, has joined the estate. He follows his father's philosophy and provides a real identity to his wines.

Jacques Selosse’s vineyards are farmed organically, not certified. The grape variety is represented by Chardonnay and Pinot Noir, planted on chalky soil. Harvesting is carried out manually. Only indigenous yeasts are used for fermentation. The usage of SO2 is minimised. Spontaneous malolactic fermentation and keeping the dosage low are applied. Fermentation and ageing are carried out in wooden barrels, 20 percent of which are new. Jacques Selosse’s wines are called “Burgundy with bubbles”. Like Burgundy, the wines benefit from extended cellaring and aeration before serving and should not be served too cold.