Rated by David Williams in The Guardian as one the 10 best champagnes and sparkling wines to buy: "Champagnes made by growers have brought a new lease of life to a region that sometimes takes itself a little too seriously, and they can be excellent value, too. None more so than this very graceful but still full-flavoured pinot noir-dominated wine from Jean-Paul Hébrart."
Marc Hébrart and his wife started making Champagne in 1963, adding plots little by little due to the high price of land in Champagne. In 1997, Marc retired and his son Jean-Paul became director. Their estate now covers 15.5 hectares, over 68 plots spread across the Marne's two river banks. In the Côtes des Blancs, Hébrart’s Grand Cru terroirs of Avize, Oiry and Chouilly produce fine, ripe and mineral Chardonnays. The Premier Cru terroirs of Aÿ, Mareuil-sur-Aÿ, Bisseuil and Avenay-Val-d'Or in the Vallée de la Marne and Montagne de Reims produce juicy and structured Pinot Noirs. This diversity and estate supply enables Jean-Paul to create very precise cuvées and to control the quality from the vineyard to the winemaking. In the vineyard, natural methods are used to cultivate the vines. In 2014, Hébrart was quoted as being among the 100 Best Wine Producers in the World by Wine&Spirits Magazine.
Marc Hébrart practices sustainable viticulture, keeping chemical treatments to the strict minimum. The vines have an average age of 30 years old and come from 15.5 hectares of vineyard which are spread across the two banks of the river Marne. 93% of the blend for this cuvée comes from 1er Cru vineyards; the Pinot Noir in the blend comes from Mareuil-sur-Ay, Avenay Val d'Or, Mutigny, Hautvillers, which are all 1er Cru. The Chardonnay comes from Mutigny (also a 1er Cru) and from two plots in Epernay.
Each parcel was gently pressed and vinified separately to preserve the individual characteristics of the terroir. Fermentation took place in small temperature controlled tanks followed by malolactic conversion. The Champagne is a blend of 90% Cuvée - the first pressed wine - and 10% ‘Taille’ – the latter pressing, which has stronger aromas. Produced using the Méthode Traditionnelle, with the secondary fermentation taking place in the bottle. Dégorgement was carried out approximately six months prior to release. The NV wine is made up of several vintages to ensure a consistent house style.