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Producer: Marc HebrartGrape Varieties: Pinot Noir 70%, Chardonnay 30%Optimum Drinking: Within 8 yearsWine Style: Elegant complex ChampagneAlcohol by Volume: 12%Closure: Natural CorkCountry: France
An elegant, precise and mineral Champagne, hints of pear and plum are underpinned by a salty backbone and a touch of jasmine on the finish
Marc Hébrart and his wife started making Champagne in 1963, adding to the land little by little due to the high price of land in Champagne. In 1983, their son Jean-Paul started his own small production. In 1997 the family parent's and son's Champagne Hebrart merged together, making Jean-Paul the director of the company. Their land now covers 15.5 hectares, over 68 plots spread across the two Marne's River banks. On the right bank (Côtes des Blancs), Hébrart Grand Cru terroirs of Avize, Oiry and Chouilly are producing fine, ripe and mineral Chardonnays. On the left bank (Vallée de la Marne and Montagne de Reims) Aÿ, Mareuil-sur- Aÿ, Bisseuil and Avenay-Val-d'Or are Premier Cru terroirs producing juicy and structured Pinot Noirs. This diversity and owned supply allows Jean-Paul, to create very precise cuvées controlling the grape quality from growing to winemaking. In the vineyard, natural methods are used rather than insecticides. In 2014 Hébrart was quoted as being among the 100 Best Wine Producers in the World by Wine & Spirits Magazine.
Marc Hébrart practices sustainable viticulture. He keeps chemical treatments to a strict minimum on the vines, which have an average age of 36 years.
Each parcel is gently pressed and vinified separately in oak barrels to preserve their individual characteristics. This wine is made from the "Coeur de Cuvée" or the heart of the free-run juice. Fermentation takes place in small tanks and partially in wood. The wine undergoes malolactic fermentation. Remuage is by hand and dégorgement is carried out around six months prior to release. Minimum of three years of ageing.
This Premier Cru Champagne is an ideal aperitif, or serve it with fresh starters, oysters and cold seafood dishes for a delectable treat.
Pinot Noir 70%, Chardonnay 30%
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