Marc Hebrart Champagne Sélection Extra Brut Premier Cru

Marc Hebrart Champagne Sélection 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 Pinot Noir, Chardonnay.

Vineyards Marc Hébrart’s cuvée Sélection is elaborated from the blending of three different vintages in different percentages (2016,2017 and 2018) obtained from plots of Pinot Noir Premier Cru grown in Mareuil sur Aÿ et Avenay and Chardonnay Premier Cru located in Bisseuil.

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.

This cuvée ages for about 30 months on fine lees. 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 Sélection by Marc Hébrart is a fresh, floral Champagne on the nose, with good structure and concentration on the palate and characterized by an elegant chalky finish.