What more is there to really say about the Marc Hebrart range of grower champagnes? Beautiful, beautiful wines and always so much fun. The fun continues here.
A delicate light pink color with a constant stream of fine bubbles. Smells of summer. That memory with the pretty girl on the beach, that’s what you get here. Cranberries and wild strawberries mingle with herbs and chalk. Loads of minerals and a bit of honeysuckle. Toast, cherries, and really pretty orchard fruits.
Balance and precision. That’s exactly what you will find here. 55% Chardonnay and 45% Pinot Noir from Mareuil-Sur-Aÿ with 6.5% of the Pinot vinified as still red wine in neutral oak. Such striking depth and sleekness. Those summer berries dominate the palate but always maintains focus. Subtle herbs and spices with such purity of fruit. Really beautiful. — 3 months ago
Drinking well. Nose of blackberry that folds into an medium acid body with strong tar and pepper notes backed by green peppers and juicy black fruit. — 5 months ago
Constant notes, this one has a more muted nose at first then opens up to a mineral stony profile, light pastry aromas, honey, buttery slightly and very Chardonnay like. A very smooth, and creamy palate with great tension, vivid and intense, yet finesse, class and elegance are there, very small and tight bubbles, long delicious finish with that irresistible mixture of energy and class. 93-94
Notes constantes, nez plus discret au départ que la dernière bue il y a quelques semaines mais le nez ouvre sur une belle minéralité, brioché et très Chardo en style, fruits blancs, un peu miellé et beurré. Bouche crémeuse avec une acidité appuyée tout en étant d’une finesse, d’une classe et délicatesse indéniable, bulles très fines tout en étant delicatement crémeuses, une finale assez longue avec cette énergie et classe irrésistible. 93-94 — 7 months ago
A nice golden hue with a multitude of small bubbles. The nose features ample fresh fruits upon opening. Pineapple and lemon tarts. Green apples and subtle, pretty white flowers. Toasted Brie and roasted hazelnuts really take this to another level.
From Premier Cru vineyards in Trigny and aged an incredible 11 years on lees. 50/50 Chardonnay and Pinot Noir. Hand harvested and undergoes malolactic fermentation and disgorged in April 2020. The “magical vintage” of 2008 is well represented here.
There’s a constant creaminess here that is warm and inviting. Solid acidity throughout and very fresh. More tropical and citrus fruits to go with the stony minerality. Just a bit of toasted bread but it does say hello. Medium length finish with a hint of spice. Fun and definitely worth your time. — a month ago
Nose has ripe plum, cut red cherry, black currant, dried blackberry, shaved milk chocolate, old pipe tobacco, moist leather, dry oak firewood, wet oak barrel with fading volatile acidity on the initial attack.
Palate has blackberry juice, over-ripe plum, dried black currant, over-ripe black cherry, wet garden soil, dried tomato with a lightly drying finish and still showing mild tannins.
A recent acquisition, provenance is good but this bottle seems lightly undeveloped on the palate still, decanted 3H.
Paired to Allen Bros. rib caps, cast iron pan oven pre-heated then 1/2 stick of non-salted butter over the stove with constant basting, 5M to a beautiful medium rare. Served alongside our garden smashed potatoes, nothing finer than the vegetables we labor.
Wine Spectator: 97 points
Top 100: 1989, Rank: 2 — 5 months ago
Tasted blind, from magnum. Light to medium gold, heavy in the glass. Wow! nose. Notes of citrus and spearmint, wet stone, lemon creme. Later in the night, some peach, pear, vanilla, iodine and limestone show up with the spearmint constant and pleasant to the nose. Massive acidity. With so much mint, I guess 89 Ramonet BBM (but alas I should have picked up this is the full Monty!). Opened and decanted at noon we're told... at 9pm this was just hitting it's stride. I've had Leflaive Montrachet, Raveneau Clos and Coche CC from great years, and this is right up there in the top white's I've ever had. What a treat!! (M's 60th bday 2nd of 14) — 2 months ago
Jammy and light with a little funk. — 3 months ago
Wild species of Chenin I did not know could exist in nature. Winemakers Chad and Bree (ala Minimus Wines) call it “Noble Dry.” The honeyed vibes of Noble Rot you’d get from dessert wine, not a drop sweet.
Pours a glowing walnut of light copper Irish whiskey. Aromas a thousand layers deep smell like a thousand layers of baklava topped with apricots and chopped pistachios, soaked in rose water. Flavors of dried apricots, blood orange, and burnt caramel creme brûlée.
Find yourself a slab of stinky dank blue cheese and get exploring. — 4 months ago