Benoît Marguet - 'Yuman - 1er Cru Blanc de Blanc' - Champagne - Villers Mamery, Champagne, FR - 2022

Notes from the Winery/Importer

Just great. This wine kicks so much ass! This wine is more structured and intense than almost any champagne we know. Aged in oak and naturally fermented, this 100% chardonnay is built on character and great farming. Certified biodynamic is near impossible to achieve in champagne, and yet Marguet achieves it with great success here and all his wines. A terrific wine that anyone will love.

Benoit Marguet is the fifth generation to run the small champagne house. He can therefore draw on vines that are on average 38 years old - the oldest vines date back to 1925. His own 8 hectares of vineyards are located in Ambonnay and Bouzy and are all certified organic or biodynamic. In addition, grapes from the family are bought in and processed. Since 2010, a Grand Cru line has been produced from these purchased grapes.

In 2008, Marguet began to pursue the idea of vineyard sites and produced single-vineyard champagnes from some sites - first and foremost "Les Crayères".

All champagnes are aged in wood, which Benoit finds more natural than the cool environment of a steel tank. The base wines go through malolactic fermentation, as this usually happens automatically and he does not want to interfere with the process.

Benoit is very spiritually inspired, using the lunar calendar, horses in the vineyard, as well as essential oils. Sulphur is also being cut back more and more.

Since 2006, Marguet has been working with Hervé Jestin, the former cellar master of Duval-Leroy, who advises many wineries in Champagne. Benoit also learned homeopathic and biodynamic practices from him. The two of them, in cooperation with Benoit Lahye, George Laval and David Léclapart, brought out a top cuvée for the first time with the 2006 vintage under the name Sapience.

Marguet's champagnes are highly aromatic, strong in character, complex and gripping representatives that are excellent food companions.

Notes on the Producer

At the estate, we made the decision to work the soil using the horse
since 2010 to contribute to the well-being of the earth.
We believe that the horse is a key element in maintaining a natural balance in the vineyards. It allows you to work the soil in a gentle and respectful way, without using heavy machinery that can cause significant damage.
We are able to create a unique link with the elements that make up our terroir.
The horse allows us to connect directly to the chalk, to the mineral substrate of our vineyard, which is essential to the quality of the grapes and the wine produced.
In many civilizations, the horse is a sacred animal,
non-predatory and contributing to social and spiritual balance.
In addition, by using horses to work the soil, we are able to promote the growth of the endemic flora that is present in the vines and contribute to the biodiversity of our vineyard.
This maintains a natural ecological balance that is favorable to the growth of the vine and the production of quality grapes.
Finally, by using the horse to work the soil, we are able to create a link with the fauna and the inhabitants of our region.
This allows us to connect directly to our environment and to work responsibly and respectfully for people and nature.
In short, by using the horse to work the soil,
we seek to maintain an ecological balance
and to promote the quality of our wine by working in a respectful and sustainable manner.
Strive for total harmony with nature.
The estate team takes care of the old vines with an average age of 40 years.
They are located in Ambonnay with 7.30 hectares and Bouzy with 0.70 hectares.
The vineyard receives preparations in biodynamics, phytotherapy (maceration, infusion and decoction of medicinal plants) and aromatherapy (essential oils).
Respect for life and energies
The movement of the juices is carried out mainly by gravity so as not to stress the wines.
Each locality, each cru, ferments individually in barrels.
The long aging takes place on the lees.
If necessary, the wines are treated with naturopathy.
Sulphites are used only when necessary, depending on the vintage. And if this is the case, only at harvest and in very low doses