Marc Hebrart Premier Cru Mes Favorites Vieilles Vignes - 750ml

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92pts Robert Parker's Wine Advocate

Disgorged in August 2019, Hébrart's new release of the NV Brut Premier Cru Mes Favorites Vieilles Vignes is based on the 2015 vintage. Wafting from the glass with aromas of pear, white flowers, blanched almonds and Meyer lemon, it's medium to full-bodied, bright and pillowy, with a pretty core of fruit, lively acids and a refined mousse. Once again, it derives from superior, south-facing sites in Mareuil-sur-Ay that also inform his Special Club bottlin

92pts Vinous
The NV Brut Mes Favorites Vieilles Vignes is bright, punchy and precise, with terrific energy and plenty of cut. This is an especially chiseled style for a Pinot-based Champagne. Red berry, mint and wild flowers add beguiling nuance. The dosage feels a bit high, but there is plenty to discover for readers who can spend a little time. Mes Favorites is a blend of 75% Pinot Noir and 25% Chardonnay, both from Mareuil-sur-Aÿ, 60% 2014, 20% 2013 and 20% 2012. Dosage is 6.5 grams per liter

 

Winemaker Notes

It has a truly noble PN fragrance, leading to an utter masterpiece of weightless concentration, as huge and yet as penetrable as a cumulous cloud. Mareuil is clearly great but it’s also somewhat inscrutable; it has some of the malt of Aÿ, some mirabelle confiture, an almost gingery spice and top notes of chalk. This wine has great, gossamer opulence.

 

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.