Marc Hebrart 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 14 hectares over 65 plots at Oiry and Chouilly which are Grand Cru terroirs, and Mareuil-sur-Ay, Bisseuil and Avenay-Val-d'Or which are Premier Cru terroirs. In the vineyard, natural methods are used rather than insecticides.
Chardonnay grown on the Grand Cru terroirs of Chouilly and Oiry and the Premier Cru terroir of Mareuil sur Aÿ. Vines 38 years of age on average. For a number of years now Marc Hébrart has applied sustainable viticultural practices to his vines, and makes his wines in small batches in order to preserve the personality of each parcel and each separate terroir.
Fermentation has traditionally been done in enameled steel tanks; thermo-regulated stainless steel was purchased in 2003, but Hébrart says that the diﬀerence in quality isn't very pronounced. Since 2002, Jean-Paul Hébrart has been experimenting with fermentation in barrel for some old-vine parcels. Remuage is by hand and dégorgement is carried out around 6 months before commercialisation.
Natalie Maclean gave the Marc Hébrart Blanc De Blancs 1er Cru 92/100: "Wow! Mind-blowing for champagne at this price: could stand right up there with the finest champagnes. Toasty, robust, layered and complex. Yes!"...