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.
Marc Hebrart Premier Cru Brut Rose Champagne gains its color from Mareuil rouge fermented in neutral oak (6.5 percent of the blend), the balance chardonnay and pinot noir from Mareuil-sur-A . The red wine adds a juicy fraises des bois flavor to a clean, deliciously fresh Champagne. It’s chalky, brisk and briny, with the kind of bubbly abrasion that calls for raw clams.