The Sapience Oenotheque 2009 is a real highlight on many levels, not only because of this exceptionally beautiful bottle. The cuvée is a joint project of Benoit Marguet and his equally biodynamically working colleagues David Leclapart, Vincent Laval and Benoit Lahaye. For this prestige cuvée, Leclapart provides the Chardonnay (50%), Laval the Pinot Meunier (25%) and Benoit Lahaye the Pinot Noir (25%). The Sapience is vinified by Benoît Marguet and Hervé Jestin, the guru for biodynamic champagnes. For the Sapience, the winemakers use only the best plots. Before the second fermentation in the bottle, the base wine aged for two years in very select wooden barrels. Then a good 10 years on the lees before being disgorged in 2019.
The 2009 Sapience is also an incredibly energetic Champagne with a remarkable richness of flavors and incredible depth. Elegant and ripe with yet gripping acidity. Aromas of citrus, orange and white flowers. With a little air, spicy notes and exceptional minerality also emerge. The slightly oxidative note known for Marguet is also not missing in this cuvée.
A champagne with exceptional harmony and greatness! In a blind tasting with other top cru champagnes like Salon and Krug, this Sapience beat all comers. Hedonists drink it immediately, the patient among us in a few years.
- In the glass, a beautiful lemon yellow. The delicacy of the perlage is hard to beat.
- On the nose, a scent of apple and citrus, punctuated by a slight smokiness and hints of vanilla.
- The palate is full-bodied and complex with vibrant energy. Spicy and with exceptional depth and minerality.
- A soloist for special moments.
- Also goes well with spicy, Asian dishes.
- Also a super companion to any kind of seafood.
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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