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Producer: Marc HebrartGrape Varieties: Pinot Noir 55%, Chardonnay 45%Optimum Drinking: Within 10 yearsWine Style: Rich complex ChampagneAlcohol by Volume: 12%Closure: Natural CorkCountry: France
A food friendly Champagne, with toasty notes and rich pure white fruit aromas, through to layers of complexity on the palate with hints of vanilla and nutmeg spice.
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.
Vintage 2011 was a challenging vintage for most Champagne producers. A steady and warm spring was initially a good start, but as the temperatures soared during the summer and the grapes lacked water, their maturation was slowed down. Rain just before harvesting allowed the vines to be refreshed and gain more sugar, if also a slight dilution. Nevertheless, the Club Trésor winegrowers still met to decide whether they would make a vintage. When they tasted the Vins Clairs, or en primeur wines, they realised how unique and characterful the juices were and how expressive they could be in a few years time if they purely selected the very best.
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. It is aged for four years.
This versatile and rich Champagne accompanies poultry dishes in creamy or mushroom sauces, cheese such as mature Cheddar or Comte, or a delicate Creme Brulée. Perfect for drinking now, but has an ageing potential of ten years.
Pinot Noir 55%, Chardonnay 45%
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