Champagne Marguet - 'Sapience' Grand Cru 2006

$345.00
Sale price

Regular price $345.00

Benoit Marguet, the man behind this exciting Champagne house belongs to the generation of young wine growers who revolutionized Burgundy and Champagne over the last decade.

Champagne Marguet is located in the Grand Cru Village of Ambonnay, where the property was first founded in 1870. Benoit is the 5th generation of the Marguet family, changed it dramatically applying both to his vineyards management and wine making philosophy. The domaine’s holding consist of total 8 ha under vines – all Grand Crus: 7.30 ha in the village of Ambonnay (Lieux dits: Les Saints Remys, Les Beurys, Les Crayeres, La Grande Ruelle, Les Bermonts and Le Parc), and 0.70 ha in the village of Bouzy (Lieux dits: Les Loges, Les Hannepes). The average age of the vines is over 40 years, and the yield consists of 58% of Pinot Noir and 42% Chardonnay.

Benoit has converted the entire estate to extreme biodynamic & aromatherapic farming since 2009. The well being of the soil is priority of Benoit, and since 2010 exclusively 2 horses, which belong to the domaine, plough all the vineyards, which is unique in Champagne and very rare in the world of wine. Benoit works with Claude & Lydia Bourguignon and uses Biodinamic massale selection.

In the winery, the work is done totally by gravity. Fermentation is done plot by plot in wooden vats and small barrels with long aging on its lees. No sugar is being added, and use of sulfites is virtually non-existent or kept for extremely low levels in very few cases.

Most of the wines are bottled by the domaine as single vineyards as well as single village (single cru) , most being Grand Crus rated. They are 2 Rose Champagne (made from Chardonnay grapes dominantly using the blend methods), the non vintage is called SHAMAN Rose wile the vintage is AMBONNAY Rose, both being particularly successful year after year.

But the wine Benoit is most excited about is a very special one: Champagne Sapience, the first prestige Champagne in the premium style to be certified organically, and vinified totally with natural methods. Sapience is collaboration between 4 great biodynamic Champagne growers: Benoit Marguet, Benoit Lahaye, Vincent Laval and David Leclapart. The concept is to craft Champagne using extreme biodynamic methods. The blend comprises Chardonnay from David Leclapart, Pinot Meunier from Vincent Laval and Pinot Noir from Benoit Lahaye. The wine is made in the cellar of Benoit Marguet. The base wine spends two years aging in very fine forest selection barrels before the second fermentation in bottle. Its being released 9 years after harvest. This wine when being tasted in blind tastings with other top cru Champagnes including Salon, Krug and others consistently gets the highest ranking. Sadly, this wine is being produced in minute quantity of under 3000 bottles per vintage.

Benoit Marguet is widely considered as the most important natural wine producer in Champagne today, following Lalou-Bize Leroy as his role model.

 

--------THE PRODUCER--------

Champagne Marguet

Benoit Marguet is one of Champagne's leading grower-producers. His winery and vineyards are located in the Ambonnay region, one of the top Grand Cru sites in all of Champagne. The Marguet property was founded in 1870 by the Bonnerave brothers and it is now in the 5th generation of the family under the enthusiastic rule of Benoît Marguet-Bonnerave. Interestingly, the vineyards on both of the Grand Cru sites, Ambonnay and Bouzy, are farmed bio-dynamically and have been since 2009 - a rarity in the region.

--------THE GRAPE--------

Champagne Blend

It might not be obvious looking at a Champagne or any other sparkling wine made by the Methode Traditionelle method, but Pinot Noir is one of the main grapes in these fizzy treats. Along with Chardonnay which is equally important and Pinot Meunier, to a lesser extent. Pinot Noir helps to give body and aromatics, Chardonnay gives acidity and finesse and Pinot Meunier can help to add some body or colour.

 

--------THE REGION--------

Champagne

Champagne is the famous region that makes the even more famous sparkling wines: Champagne. These wines are made via the Methode Tradtionelle process where the finished wines will undergo a secondary fermentation in bottle to create bubbles.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

Benoit Marguet, the man behind this exciting Champagne house belongs to the generation of young wine growers who revolutionized Burgundy and Champagne over the last decade.

Champagne Marguet is located in the Grand Cru Village of Ambonnay, where the property was first founded in 1870. Benoit is the 5th generation of the Marguet family, changed it dramatically applying both to his vineyards management and wine making philosophy. The domaine’s holding consist of total 8 ha under vines – all Grand Crus: 7.30 ha in the village of Ambonnay (Lieux dits: Les Saints Remys, Les Beurys, Les Crayeres, La Grande Ruelle, Les Bermonts and Le Parc), and 0.70 ha in the village of Bouzy (Lieux dits: Les Loges, Les Hannepes). The average age of the vines is over 40 years, and the yield consists of 58% of Pinot Noir and 42% Chardonnay.

Benoit has converted the entire estate to extreme biodynamic & aromatherapic farming since 2009. The well being of the soil is priority of Benoit, and since 2010 exclusively 2 horses, which belong to the domaine, plough all the vineyards, which is unique in Champagne and very rare in the world of wine. Benoit works with Claude & Lydia Bourguignon and uses Biodinamic massale selection.

In the winery, the work is done totally by gravity. Fermentation is done plot by plot in wooden vats and small barrels with long aging on its lees. No sugar is being added, and use of sulfites is virtually non-existent or kept for extremely low levels in very few cases.

Most of the wines are bottled by the domaine as single vineyards as well as single village (single cru) , most being Grand Crus rated. They are 2 Rose Champagne (made from Chardonnay grapes dominantly using the blend methods), the non vintage is called SHAMAN Rose wile the vintage is AMBONNAY Rose, both being particularly successful year after year.

But the wine Benoit is most excited about is a very special one: Champagne Sapience, the first prestige Champagne in the premium style to be certified organically, and vinified totally with natural methods. Sapience is collaboration between 4 great biodynamic Champagne growers: Benoit Marguet, Benoit Lahaye, Vincent Laval and David Leclapart. The concept is to craft Champagne using extreme biodynamic methods. The blend comprises Chardonnay from David Leclapart, Pinot Meunier from Vincent Laval and Pinot Noir from Benoit Lahaye. The wine is made in the cellar of Benoit Marguet. The base wine spends two years aging in very fine forest selection barrels before the second fermentation in bottle. Its being released 9 years after harvest. This wine when being tasted in blind tastings with other top cru Champagnes including Salon, Krug and others consistently gets the highest ranking. Sadly, this wine is being produced in minute quantity of under 3000 bottles per vintage.

Benoit Marguet is widely considered as the most important natural wine producer in Champagne today, following Lalou-Bize Leroy as his role model.

 

--------THE PRODUCER--------

Champagne Marguet

Benoit Marguet is one of Champagne's leading grower-producers. His winery and vineyards are located in the Ambonnay region, one of the top Grand Cru sites in all of Champagne. The Marguet property was founded in 1870 by the Bonnerave brothers and it is now in the 5th generation of the family under the enthusiastic rule of Benoît Marguet-Bonnerave. Interestingly, the vineyards on both of the Grand Cru sites, Ambonnay and Bouzy, are farmed bio-dynamically and have been since 2009 - a rarity in the region.

--------THE GRAPE--------

Champagne Blend

It might not be obvious looking at a Champagne or any other sparkling wine made by the Methode Traditionelle method, but Pinot Noir is one of the main grapes in these fizzy treats. Along with Chardonnay which is equally important and Pinot Meunier, to a lesser extent. Pinot Noir helps to give body and aromatics, Chardonnay gives acidity and finesse and Pinot Meunier can help to add some body or colour.

 

--------THE REGION--------

Champagne

Champagne is the famous region that makes the even more famous sparkling wines: Champagne. These wines are made via the Methode Tradtionelle process where the finished wines will undergo a secondary fermentation in bottle to create bubbles.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.