The Champagne
Crisp – Mineral – Distinct
Pinot Noir 69% and Chardonnay 31% from the warm 2018 vintage.
The grapes for this champagne come from the home town of the winery, Ambonnay (Marne). All grapes are fermented and aged individually in used wooden barrels. The 2018 Ambonnay Grand Cru consists of almost 70% Pinot Noir and 30% Chardonnay and was bottled in 2017. It then matured on lees for nearly four years. Zero dosage with only a minimal addition of sulfur. The result is a full-bodied champagne with fruity, mineral aromas and spicy notes combined with an invigorating acidity that promotes a thirst for more.
Tasting Note
- Bright and clear in the glass, a pale lemon yellow with greenish reflections and fine, playful bubbles.
- Citrus-driven scent with hints of green apple and mineral notes.
- On the palate, lemongrass and yellow-fleshed fruit, delicate yeasty notes combined with animating, well-integrated acidity. The finish is again dominated by chalky nuances.
Pair with
- Very good aperitif.
- Goes great with vegetarian dishes such as vegetable tempura.
- Also a super companion to poultry and fish.
The Marguet Champagne House
Benoît Marguet is the fifth generation of his family to run the small Marguet champagne house in the southern Montagne de Reims. This puts the winemaker in the great position of being able to work with vines that are 38 years old on average. Benoît Marguet firmly believes that an honest and straightforward champagne can only be created through organic cultivation. His vineyards are still plowed with horses and all the champagnes are aged in wood.
Since 2006, Marguet has been collaborating with Hervé Jestin, the former cellar master of Duval-Leroy. Jestin advises many Champagne houses, and Benoît Marguet has learned a lot about biodynamic viticulture from him.
The Marguet champagnes are fruity and elegant yet powerful. Mostly without dosage and with a spicy and sometimes smoky note. This, by the way, makes them excellent food companions.
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