Marc Hebrart 'Spécial Club' 1er Cru Brut, Mareuil-sur-Aÿ, Champagne, France 2020

Jean-Paul Hébrart took over the operations of Marc Hébrart Champagne in the Vallée de la Marne from his father Marc in 1997. This estate is not exactly new: Jean-Paul’s father has been producing champagne under the Marc Hébrart name since 1964 and has been a member of the Special Club since 1985. Hébrart farms 14 hectares of vines on 65 different sites in 6 villages: the 1er cru vineyards of Mareuil-sur-Aÿ, Avenay, Val d’Or and Bisseuil and the grand crus villages of Aÿ as well as Chouilly and Oiry in the Côte des Blancs. Each parcel is always vinified separately in glass lined stainless steel and ceramic tanks. He is slowly phasing out the ceramic as it is more difficult to control the temperature. Hébrart is also experimenting with barrel fermentation and indigenous yeast fermentation for some of his older vine parcels.

• WINEMAKER / CHEF DU CAVE: Jean-Paul Hébrart

• FARMING: Sustainable (Practicing Organic)

• VARIETY: 70% Pinot Noir, 30% Chardonnay

• TERROIR: Pinot Noir sourced from Premier Cru vineyards in Mareuil-sur-Aÿ and Grand Cru sites in Louvois; Chardonnay from Premier Cru parcels in Mareuil-sur-Aÿ. Vines average over 50 years of age, rooted in chalky soils that impart minerality and finesse.

• VINIFICATION: Fermented and aged in stainless steel tanks; underwent full malolactic fermentation to enhance texture and complexity.

• AGING: Aged on lees for 36 months; disgorged between April and October 2023 with a dosage of 5.5 g/L.

• TASTING NOTES: Expressive aromas of ripe peach, red berries, cherry blossoms, and shortbread. The palate is medium-bodied and juicy, featuring a refined mousse, vibrant acidity, and a clean, mineral-driven finish. Skurnik Wines & Spirits

• FOOD PAIRINGS: Ideal with crab verrines, smoked salmon canapés, gougères, risotto with white truffles, roasted turbot fillet, or Bresse chicken with champagne. plus-de-bulles.co.uk

• SCORES:

  • Jeb Dunnuck: 93