Marc Hebrart Cuvee de Reserve Brut Premier Cru
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Wine &
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Wine & Spirits
As Michael Engelmann of The Modern in NYC said, “If you know about wine, or don’t know, this would make you happy. Maybe it’s more on the winelover’s side.” Maybe that’s because it’s refreshing: spicy, open and gently brisk. It seems like the perfect oyster wine as it tastes of the sea in the soil. A touch of pink grapefruit, a hint of green spice, an essence of pinot noir.
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Wine Spectator
A mouthwatering Champagne that's finely balanced and carries rich notes of Honeycrisp apple, toast, lemon curd and glazed apricot on the lively mousse, while a streak of chalky mineral lingers on the finish.
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Robert Parker's Wine Advocate
Disgorged in October 2019, the new release of Hébrart's NV Brut Cuvée de Réserve is showing nicely, exhibiting notes of crisp orchard fruit, fresh peach, orange oil and white flowers. Medium-bodied, fleshy and precise, with a pretty core of fruit that's framed by bright acids and complemented by a pillowy mousse, it would make for an immensely charming aperitif.
Jean-Paul Hébrart took over the operations of Marc Hébrart Champagne in the Vallée de la Marne from his father Marc in 1997. This estate is not exactly new: Jean-Paul’s father has been producing champagne under the Marc Hébrart name since 1964 and has been a member of the Special Club since 1985. Hébrart farms 14 hectares of vines on 65 different sites in 6 villages: the 1er cru vineyards of Mareuil-sur-Aÿ, Avenay, Val d’Or and Bisseuil and the grand crus villages of Aÿ as well as Chouilly and Oiry in the Côte des Blancs. Each parcel is always vinified separately in glass lined stainless steel and ceramic tanks. He is slowly phasing out the ceramic as it is more difficult to control the temperature. Hébrart is also experimenting barrel fermentation and indigenous yeast fermentation for some of his older vine parcels.
Using these new techniques Jean-Paul has made an alternative Téte de Cuvee (2004 vintage dated) called Rive Gauche-Rive Droite, named for the sites on both sides of the Marne that comprise of the blend. These old vine parcels are fermented and aged in 205 liter four year old barrique (without battonage) before being bottled sur latté. Jean-Paul hand selects grapes, uses a Bucher press, and is experimenting with fermentation in petite cuvee. Hébrart doesn’t block malolactic fermentation and does all remuage by hand.