Benoît Marguet is the man behind this exciting single-varietal vintage champagne. He belongs to the generation of young winemakers who have revolutionized the Champagne region in the last decade. Beginning in 2009, he converted the entire vineyard into strict biodynamic & aromatherapy cultivation. The well-being of his soils is a top priority for Benoît. It is for this reason that he began ploughing the vineyards exclusively by horse in 2010 – a decision that sets him apart from winemakers in the Champagne region and is generally very rare in the world of wine.
The grapes for this champagne come from the eponymous commune of Bouzy. There, Benoît cultivates only 0.7 hectares. All grapes are fermented and aged individually in used wooden barrels.
The Bouzy Grand Cru Extra Brut made from 100% Pinot Noir and remained on lees for almost four years. Zero dosage with only a minimal addition of sulfur. The result is an opulent, powerful champagne with fruity, tart aromas and the slightly oxidative style Marguet is known for. And, it just so happens, featuring a beautiful bottle design.
- In the glass, a beautiful golden yellow with light copper reflections and a steady stream of bubbles.
- Powerful, challenging and a bit mysterious to the nose. Fragrances of apple, yeast, salted caramel interlaced with the delicate smoky notes Marguet is known for.
- Creamy and complex palate. Although dosage was omitted, it has a pleasant, fruity-tart aroma with a smoky finish accompanied by hints of spice.
- Goes great with light vegetarian (pasta) dishes.
- 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.