DOMAINE MARC HÉBRART
CHAMPAGNE
In 1997, Jean-Paul Hébrart inherited the family estate from his father, Marc Hébrart, who had been a visionary in the wine industry since 1964. Marc was a proud member of the Club Trésors and a revered “Champagne Grower”. Under Jean-Paul's stewardship, the estate has undergone a rapid transformation, evolving into one of the most distinguished grower estates in the Marne region.
With a passion for detail and an unwavering commitment to quality, Jean-Paul carefully tends to over 85 plots, harvesting and vinifying each separately to create a harmonious blend that truly embodies the unique personality of his exceptional terroir. His winemaking process emphasizes both tradition and innovation, as a majority of the wines are fermented in stainless steel while select varietals are given the added depth and complexity of aging in neutral barrique. From the classic Rive Gauche-Rive Droite to the exciting new release of Clos de Léon, Jean-Paul Hébrart is dedicated to crafting wines of unparalleled elegance and character.
Hébrart’s cuvées have a broad appeal: if you like to think about wines, they’re intellectually engaging enough to satisfy you; on the other hand, if you’re just looking to drink, they’re simply delicious. The wines are full and generous without being weighty, complex and soil-driven without being demanding. Overall, the entire range is of consistently high quality and represents excellent value of money. One of the finest estates in the Grande Vallée”. - Peter Liam.
Owner
Region
Terroirs
Farming
Harvest
Size
Grapes Grown
Vineland Rep.
Jean-Paul Hébrart
Champagne
Mareuil sur Aÿ, Avenay, Bisseuil, Hautvillers, Aÿ, Chouilly, Oiry, Avize, and Dizy.
Sustainable
Manual
16 hectares
Pinot Noir, Chardonnay
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bettane+desseauve
MARC HEBRART BLANC DE BLANC 1ER CRU nv - EXTRA BRUT
Terroir & Blend:
- 10% Chardonnay Oiry-Chouilly Grand Cru (Côte des Blancs).
- 90% Chardonnay Mareuil sur Aÿ 1er Cru (Grande Vallée de la Marne).
Grape Variety: 100% Chardonnay
Dosage: 4 gr/L
Production: 25,000 bottles
Winemaking: Fermentation in small stainless tank thermoregulated at 16.5°. Malolactic produced. Reserve wine stored at constant 10°C. Ageing : average of 30 months on slats.
Notes: Jean-Paul Hébrart presents a masterfully crafted take on this, in a blanc de blancs of bright, pale straw hue that heralds its elegant freshness. A core of mirabelle plum and white peach is accented with the zest of grapefruit and lemon sherbet in an approachable and succulent style of generous spice complexity and ripe fruit persistence. The salt minerality of Mareuil upholds freshness on the finish, amplified strategically by a well-placed touch of the structure of Chouilly/Oiry. - Tyson Stelzer
93
VINOUS
MEDIA
92
TYZON
STELZER
MARC HEBRART SELECTION 1ER CRU nv - bRUT
Terroir & Blend:
- 65% Pinot Noir Mareuil-sur-Aÿ: and Avenay - 1er Cru from la Grande Vallée de la Marne.
- 35% Chardonnay Bisseuil - 1er Cru from la Grande Vallée de la Marne.
Grape Varieties: Pinot Noir and Chardonnay
Dosage: 6 gr/L
Production: 25,000 bottles
Winemaking: Membrane press. Settling of the juices (15 hours). Fermentation in small stainless tank thermo-regulated at 16.5°. Malolactic produced. Reserve wine stored at constant 10°C. Ageing : 30 months on slats
Notes: The NV Brut Selection is a gorgeous introduction to this range. Creamy and open-knit, with compelling balance, the Selection is absolutely engaging. Orchard fruit, white flowers, mint and citrus lend captivating perfume and freshness. I very much admire the energy and sense of proportion here. - Vinous Media
91
VINOUS
MEDIA
92
ROBERT
PARKER
MARC HEBRART ROSÉ 1er cru NV - Brut / extra brut
Terroir: Mareuil-sur-Aÿ: 1er cru, historic Champagne hillsides classified as an Unesco World Heritage Site.
Grape Varieties: Pinot Noir and Chardonnay
Dosage: 3.5 gr/L (Extra Brut) 6.5 gr/L (Brut)
Production: 25,000 bottles
Winemaking: Pinot Noir vinified in oak barrels for 1 year. Fermentation in small stainless tank thermo-regulated at 16.5°. Malolactic produced.
Notes: The NV Brut Rosé is another gorgeous wine in this NV range. Hebrart deftly manages fruit intensity and energy in a Brut Rose that positively sizzles with energy. Cranberry, white pepper, mint, crushed rocks and chalk add to the wine's taught brilliant feel. There is so much to admire and enjoy in this pure and crystalline rosé.
93
VINOUS
MEDIA
91
ROBERT
PARKER
MARC HEBRART mes favorites 1er cru NV - Brut / extra brut
Terroir: Mareuil-sur-Ay 1er Cru. Old Vines – Sélection Massale.
Parcels: "Parcels of the Domaine for which I have a strong attachment, which represent the spirit and the heart of the Terroir of Mareuil-sur-Aÿ" - Jean-Paul Hebrart
(Faubourg d'enfer, Pruche, Cotes, Haut de Varille, Croiz Blanches, Maladrie, Beauregard, Ramonette, Buisson Saint Loup, Sente de Demoiselles).
Grape Varieties: 80% Pinot Noir / 20% Chardonnay
Dosage: 5.5 gr/L (Brut)
Production: 25,000 bottles
Winemaking: Manual Harvest, Membrane press, Stainless tank thermoregulated. Ageing: 42 months on slats.
Notes: After a frothy and energetic mousse dissipates in the glass, you’re left with a brilliant straw-yellow core with star-bright silver reflections. High-toned aromas of fresh white flowers and honeysuckle explode out of the glass hand in hand with creamed yellow apple, juicy white peach, white pear, lemon curd, brioche, citrus peel, oyster shell, and a touch of ginger. The palate is layered with surges of creamy stone and orchard fruits, mouthwatering citrus, and the inimitable charm of Champagne: crushed chalk minerality. It is a brilliant wine, one that delivers a lush profile that constantly hums with tension that builds into a lengthy 30+ second finish.
92
VINOUS
MEDIA
92
ROBERT
PARKER
MARC HEBRART special club 2018 1er cru - Brut
Terroir & Blend:
- 45% Pinot Noir Mareuil/Aÿ 1er Cru Old wines : Faubourg D’enfer, Croix Blanche, Pruche, Haut de Varille.
- 15% Pinot Noir Louvois Grand Cru : Le Mont, Les Hauts Berceaux.
- 40% Chardonnay Mareuil sur Ay 1er Cru Vieilles Vignes : Beauregard, Ramonette, Buisson Saint Loup.
Grape Varieties: 60% Pinot Noir / 40% Chardonnay
Dosage: 6 gr/L (Brut)
Production: 15,000 bottles
Winemaking: Sustainable viticulture throughout the vineyard. Vinification in small capacity vats, thermo-regulated stainless steel vats. Bacterial seeding for malolactic fermentation. Ageing: 48 months on slats.
Notes: In the glass, there’s incredible tension and multi-layered richness keeps the palate building with each passing second, and an extraordinary ripe fruit/crushed mineral infusion allows it to soar.
Explosions of ripe quince, apricot, and yellow apples dominate the center stage, followed by toasted nuts, brioche, salted lemon peel, citrus blossoms, oyster shell, acacia honey, lees, vanilla bean, and finally crushed chalk.
The palate is full, rich, and luxurious, all with an underlying intensity that leaves a long-lasting imprint.
ABOUT THE SPECIAL CLUB:
The “Spécial Club,” known as Club Trésors de Champagne since 1999 is one of the most rigorous wine organizations on earth. Other than being one of the 28 qualifying members—which happens only through private invitation—a series of fortunate events must occur should you want to display “Spécial Club” on your label:
- First, it must be a Vintage Champagne from a year deemed worthy by the committee.
- Second, your wine must be blind tasted twice by a nonpartisan panel of enologists and winemakers—once as a base wine and then again after three years of bottle aging. If one of them is down-voted, your wine no longer qualifies for the “Spécial Club.
If it does meet all of the requirements then, and only then, can you use the specially designed squat-shaped bottle, which is trademarked exclusively for the club’s usage.
93
2016
VINOUS
94
2015
RP
MARC HEBRART noces de craie grand cru 2018 - extra Brut
Terroir: Aÿ - Grand Cru Historic Champagne hillsides classified as an Unesco World Heritage Site
Parcels: Lieu dit « Cheuzelles, Longchamp, Pruche, Chauffour, Pierre-Robert »
Grape Varieties: 100 % Pinot noir. Old Vines – Sélection Massale- Harvest at great maturity
Dosage: 5 gr/L (Extra Brut)
Production: 8,0000 bottles
Winemaking: 2018: Manual Harvest. Light pressing - Coeur de cuvée. Membrane press. Vinification in stainless tank thermo regulated. Malolactic produced
Notes: The Noces de Craie, a pure pinot noir champagne sourced from Hébrart’s finest parcels in Aÿ, including Cheuzelles, Longchamp, Pruche, Chauffour and Pierre Robert. All of the vines used for this cuvée are over 40 years old, planted with a sélection massale, and the inaugural vintage was 2012.
It’s vivid and assertive, showing the ripeness and power of the vintage, yet it also feels velvety in texture and elegantly refined, demonstrating all of the grandeur and sophistication of the Aÿ terroir. Its finish is long and densely fragrant, marked by a slight bitterness but managed well, and it promises to gain even more complexity and expression with further aging. - Peter Liem, Champagne Guide.
94
2015
VINOUS
94
2018
RP
HEBRART CLOS LE LEON 1er cru 2016 - EXTRA BRUT
Terroir: Dizy 1er Cru; Clos de Léon - Chalk
Grape Varieties: 100% Chardonnay
Dosage: 3 gr/L (Extra Brut)
Winemaking: In this beautiful vintage, he hand-harvested his sustainably farmed Premier Cru Chardonnay and conducted an alcoholic fermentation (no malolactic) in French oak barrels. After seven months of maturing, the resulting wine was transferred into bottle in the Spring of 2017. From here, it was allowed to develop sur lie for six years until disgorgement and a four-gram dosage.
Notes: "Le Léon" caught Jean-Paul Hébrart’s eyes back in the mid-2000s, as it was an enviable south-facing micro-climate in Premier Cru Dizy. The walled, western tip of the vineyard had been divided into three tiny parcels measuring 0.8 hectares in total, and his dream was to restore them to their former glory. After replanting to Chardonnay and then analyzing the young yet superb crop for several years, the site’s massive potential was fully realized in 2014.
You’ll uncover sublime, perfectly delineated aromas of sliced yellow pear, creamy yellow apple, Meyer lemon curd, marzipan, and stirred lees on top of a powerful sub-layer of wet stones, pulverized chalk, oyster shell, and fresh yellow flowers. The palate is broad-shouldered and intense with ample depth of orchard fruit and crushed minerals to each layer.
94
2014
RP
