From: Mareuil-sur-Ay, Grande Vallée de la Marne, Champagne, France
Varietal: 57% Chardonnay, 43% Pinot Noir (7% vin rouge)
Taste and Critical Acclaim
Note: The current assemblage of this gorgeous rosé champagne is from 2018, 2017 and 2016. Disgorgement November 2020. We completely agree with the tasting notes below, especially the first by Antonio Galloni, of Vinous (ours disappeared within minutes too).
- 92 pt VINOUS, Antonio Galloni (11/2020): "The NV Brut Rosé is flat-out delicious. The word 'balance' is so overused in wine, but I really can't think of a better way to describe the Brut Rosé. It is not nervy nor overly rich, but just impeccable in its poise and overall harmony. A healthy amount of Pinot lends volume and intensity to this Chardonnay-based Rosé. This is the sort of wine that is opened and disappears within a few minutes. This release is a blend of vintages 2017 and 2016. Disgorged: August, 2019.”
- 91 pt Robert Parkers WINE ADVOCATE, William Kelley: "Aromas of sweet red berries, fresh pastry, orange rind and spices introduce Hébrart's latest NV Brut Premier Cru Rosé, a medium to full-bodied, elegant and charming wine with a delicate core of fruit, fine-boned structure and a mouthwateringly chalky finish. It was disgorged earlier this year."
Pairing: From frittata to fruit tarts, citrusy salads to spicy BBQ, sparkling rosé (especially ones at this caliber) can better your brunch, offer a refreshing aperitif and claim its place at the table from breakfast to dessert. As it stands up to meals that combine sweet and savory flavors, sparkling rosé is also one of the best wines to serve for Thanksgiving. Additionally, we love this champagne rosé alongside lobster, prawn and smoked salmon dishes. So much so, that we’re sharing a recipe by Melissa Clark for Smoked Salmon, Fennel and Herbed Mascarpone Tart below (she also suggests a vegetarian version).
About. Jean-Paul Hébrart took over Marc Hébrart from his father in 1997. His father had been producing estate bottled wines since 1964 and joined the Club Trésors in 1985 Jean-Paul has slowly developed the estate in the last 20 years to one of the very finest grower estates in the Marne.
The basis for these outstanding wines are the privileged holdings in Aÿ, including the newly purchased plots in Le Léon, Mareuil-sur-Aÿ, and Dizy in the Grande Vallée as well as Avize, Oiry and Chouilly in the Côte and recently acquired vineyards in Louvois in the Montagne.
Jean-Paul harvests, presses and vinifies each of his over 85 plots separately, blending sites to make harmonious wines which reflect the personality of the grower as well as the terroir.
A majority of the wines are fermented in steel, though old used barrels have become a part of his program for Rive Gauche-Rive Droite and his new wine, Clos de Léon, both of which are fermented and aged in neutral barrique.
The Hébrart wines are truly of both place and person, the kind, welcoming and generous qualities that Jean-Paul Hébrart exudes can be seen in all of his Champagnes. And while he could easily rest on his laurels at this point, JP instead continues to expand his range, experimenting with lower dosage levels in his benchmark cuvées, and producing stunning Coteaux Champenoise from recently acquired, historic vineyards.
Peter Liem writes of Hébrart on Champgneguide.net: “Hébrart’s wines have a broad appeal: if you like to think about your wines, they’re intellectually engaging enough to satisfy you; on the other hand, if you’re just looking to drink, they’re simply delicious. The wines are full and generous without being weighty, complex and soil-driven without being demanding. Overall, the entire range is of consistently high quality, and represents excellent value for the money.”
