2019 Marguet Pere et Fils Champagne Rose Extra Brut Shaman Premier Cru
Regular price $64.98
Nutty, oxidative, and sherry: These notes are well integrated and lead to chalky minerality Serious but easygoing: This champagne is described as serious but easygoing, and it heralds summer. The wine is grown in the soils of Ambonnay and Bouzy. 76% Chardonnay and 24% Pinot Noir.
The Marguet-Bonnerave estate begins in the early 70’s and then later a négociant label called, Charles Marguet, which was later renamed Marguet Père et Fils. Benoît Marguet began making the wines under both labels in 1999 and by 2005 he took control of the Marguet Père et Fils label entirely. For the first few years all of the fruit was purchased, primarily from premier & grand cru sites that were farmed organically. In 2008 Benoît was finally able to purchase some of the family’s vineyard holdings to be used exclusively for his wines, he was also able to negotiate contracts for fruit from parcels owned by other family members, which he farms himself.
All of the vineyards that Benoît farms are done so with biodynamic practices and since 2009 he has been experimenting with plowing by horse. He now owns two horses that are capable of plowing all of the vineyards he owns and farms.
In 2006 Marguet began working with Hervé Jestin, former chef de cave of Duval-Leroy, as a consultant to the estate. Much of Marguet's winemaking practices have evolved to reflect Hervé’s influence and preference for homeopathic and biodynamics in the cellar. The two have even created a special cuvée together that is a direct representation of Hervé’s philosophies. Half of the production is bottled under Jestin’s label, the rest under the Sapience label from Benoît. The first release was in 2013 from the 2006 vintage.
All fermentations take place in oak barrels with native yeasts, Marguet prefers the added complexity that barrel ferments develop. He also finds that working with wood brings him closer to nature as opposed to steel, which is cold and impersonal in his mind. All wines go through malolactic fermentation and spend extended periods on their lees. Cellar work is done naturally through gravity flow with decisions like racking, digorgement, and bottling being made based on the lunar calendar. Benoît has also been pushing to use less and less SO2 and in 2012 80% of his production was produced sans soufre. Marguet is currently certified organic by Ecocert and certified biodynamic by Demeter.
