Each parcel of Champagne Brut Cuvée de Réserve Marc Hébrart was gently pressed and vinified separately to preserve the individual characteristics of the terroir. Fermentation took place in small temperature controlled tanks followed by malolactic conversion. Champagne Brut Cuvée de Réserve Marc Hébrart is a blend of 90% Cuvée – the first pressed wine- and 10% ‘Taille’ –tha latter pressing, which has stronger aromas. Produced using the Méthode Traditionnelle, with the secondary fermentation taking place in the bottle. Dégorgement was carried out approximately six months prior to release. The NV wine is made up of several vintages to ensure a consistent house style.
Marc Hébrart practices sustainable viticulture, keeping chemical treatments to the strict minimum. The vines have an average age of 30 years old and come from 15.5 hectares of vineyard which are spread across the two banks of the river Marne. 93% of the blend for this cuvée comes from 1er Cru vineyards; the Pinot Noir in the blend comes from Mareuil-sur-Ay, Avenay Val d’Or, Mutigny, Hautvillers, which are all 1er Cru. The Chardonnay comes from Mutigny (also a 1er Cru) and from two plots in Epernay.
Marc Hébrart and his wife started making Champagne in 1963, adding to the land little by little due to the high price of land in Champagne. In 1983, their son Jean-Paul started his own small production. In 1997 the family parent’s and son’s Champagne Hebrart merged together, making Jean-Paul the director of the company. Their land now covers 15.5 hectares, over 68 plots spread across the two Marne’s River banks. On the right bank (Côtes des Blancs), Hébrart Grand Cru terroirs of Avize, Oiry and Chouilly are producing fine, ripe and mineral Chardonnays. On the left bank (Vallée de la Marne and Montagne de Reims) Aÿ, Mareuil-sur- Aÿ, Bisseuil and Avenay-Val-d’Or are Premier Cru terroirs producing juicy and structured Pinot Noirs. This diversity and owned supply allows Jean-Paul, to create very precise cuvées controlling the grape quality from growing to winemaking. In the vineyard, natural methods are used rather than insecticides. In 2014 Hébrart was quoted as being among the 100 Best Wine Producers in the World by Wine&Spirits Magazine.