NV A. Margaine “Le Brut” 1er Cru, Champagne, France

ABOUT THIS WINE

From the vineyard site of Villers-Marmery, a rare little village in Montagne de Reims that has chalk soils thus grows mostly Chardonnay in a sea of Pinot Noir! Margaine uses a specific chardonnay clone that only grows in this sub region and his wines uniquely expressive for this region drinking almost like blanc de blancs. This wine assemblage from 40% 2017, 25% 2016, 8% 2014 and 26% 2012 and 2011. He uses 20% malo and elevage is in stainless steel with 16% neurtral French oak. Tirage is for 24+ months.

The NV A. Margaine "Cuvée Le Brut" Champagne from France pairs wonderfully with a variety of dishes. Its balanced acidity and rich flavors make it a versatile choice. For a classic pairing, enjoy it with freshly shucked oysters or other types of seafood like grilled shrimp or pan-seared scallops. It also complements creamy cheeses, such as Brie or Camembert, enhancing their richness. For a delightful contrast, pair it with crispy fried chicken or buttery popcorn. Finally, its effervescence and refreshing nature make it a delightful choice to accompany celebrations or as an apéritif on its own.

ABOUT THIS PRODUCER

This is a small, family owned estate in the Premier Cru village of Villers-Mamery. This is a unique village; though it is in the Montagne, exposition and very chalky soil make it ideal for growing Chardonnay. Over ninety percent of the village is planted to that variety. Arnaud Margaine, the current proprietor, took over in 1989 and is the fourth generation grower-producer in his f mily. His daughter, Mathilde has recently come back to the domaine to help with operations. Today, the family farms 6.5 hectares, all in Villers-Marmery. Margaine has been a member of the Spécial Club since 1977and his Club wine is always a Blanc de Blancs from his oldest parcels in the village. The average age of the vines are over 35 years, with Champs d’Enfer over 60. Vineyard work here is meticulous, and precludes any herbicides and pesticides with a focus on balance. Cover crops are used extensively and Arnaud has thought aboutcertifying organic, though he has not yet made this decision. Margaine continues to experiment, in- troducing a Solera Cuvée last year as well asan excellent Rosé de Saignée from a small amount of Pinot Noir co-macerated with- Chardonnay. Vinification is in both barrel and stainless steel, depending on the parceland the wine. “A maximum of 20 to 30 percent [of barrel-fermented wine] is a good complement for my blends,” says Arnaud. “I don’t want to go any higher.” Arnaud keeps a large proportion of reserve wine, some of which is held in tank, with a percentage held in magnum with a slight mousse a la Bollinger. “They are rich in flavor without being heavy, and over the last decade and a half that I have been drinking them I feel that they have progressively gained in finesse and complexity. Capable of an intensely pronounced expression of terroir, Margaine’s champagnes represent for me the reference point for the village of Villers-Marmery.” -Peter Liem\