Champagne Marc Hébrart Cuvée De Reserve 1er Cru View larger

Champagne Marc Hébrart Cuvée de Reserve 1er Cru NV (6 bottle case)

Mature biscuity nose, complex flavour with hints of red apple and an impressively long finish.

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£32.20
6 bottles: £193.20

RRP: £37.50
You Save: £5.30 (14%)

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Data sheet

RRP£37.50
Alcoholic strength12%
VintageNV
GrapesPinot Noir 80%, Chardonnay 20%
Serve withAn ideal aperitif or serve with oysters or other seafood
Bottle size75cl
AwardsWine Merchant, Top 100, 2015
NameChampagne Marc Hébrart Cuvée de Reserve 1er Cru
Dry/Sweet value2
Contains sulphitesYes
Vegetarian/VeganYes/Yes
Milk/EggsNo/No
Organic/BiodynamicNo/No

More info

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 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.

The 14 hectares of vineyard are spread across the two banks of the river Marne: in the sector of Mareuil, Avenay, Val d'Or and Bisseuil on the right bank, and Oiry and Chouilly, Grands Crus of the Côte des Blancs, on the left bank.

Marc Hébrart practices sustainable viticulture, keeping chemical treatments to the strict minimum on these vines whose average age is 30 years old. Each parcel is vinified separately in oak barrels to preserve their individual personalities. Fermentation is in small tanks and the wine undergoes malo-lactic fermentation. Remuage is by hand and dégorgement is carried out around 6 months before commercialisation. Since 2002, fermentation has taken place in wood.

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