Marc Hebrart Champagne Rosé Extra Brut Premier Cru

Marc Hebrart Champagne Rosé Extra Brut Premier Cru

The Marc Hébrart winery is based in Mareuil-sur-Aÿ in the Marne Valley and was created by the producer of the same name in 1964. The winery is currently run by Marc’s son, Jean-Paul Hébrart, propriétairemanipulant who owns 15 hectares planted mostly with Pinot Noir (75%) in the villages of Aÿ (Grand Cru), Dizy, Hautvillers, Avenay-Val-d’Or (Premier Cru), Bisseuil (Premier Cru), Mutigny, Louvois and Mareuil-sur-Aÿ (Premier Cru), while those in Chardonnay (25%) are located in Avize, Chouilly (Grand Cru) and Oiry (Grand Cru). The vines have an average age of 30 years and the management of the vineyards follows the dictates of integrated pest management, avoiding as much as possible any synthetic treatment and the use of pesticides. Harvesting is strictly manual, great attention is paid to grape selection, pressing is done using a Bucher membrane press, and each plot is vinified separately so as to preserve its identity. Jean-Paul Hébrart prefers to use rectified concentrated must for dosage rather than cane sugar because it is more neutral and less oxidizing. Malolactic fermentation is not interrupted and remuage is carried out entirely by hand. The wine, stored in the Maison’s cellars at a constant temperature of 10°C, undergoes dégorgement about six months before release. Annual production is about 125,000 bottles. Marc Hébrart champagnes impress with their elegance and precision.

Varieties Chardonnay, Pinot Noir.

Vineyards Marc Hébrart’s Rosé is made from a blend of different vintages of Premier Cru Chardonnay (2018) of Premier Cru Pinot Noir (2020) grown in Mareuil-sur-Aÿ. A small percentage of Mareuil rouge from the 2019 vintage also makes up the blend.

Vinification During the harvest, grape selection is by hand, pressing is done using a Bucher membrane press; each plot is vinified separately so as to preserve its identity. Jean-Paul Hébrart prefers to use rectified concentrated must (MCR) for dosage rather than cane sugar because it is more neutral and less oxidizing. Malolactic fermentation is not interrupted and remuage is carried out entirely by hand.

Mareuil Rouge ages for about a year in oak barrels. The wine, stored in the Maison’s cellars at a constant temperature of 10°C, undergoes dégorgement about six months before release.

Dosage: 3.5 g/L.

Characteristics Mes Favorites by Marc Hébrart is a spicy Champagne with a creamy texture, characterized by floral aromas and hints of red fruits and herbs.