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Champagne Marguet Père et Fils “Bouzy” Grand Cru 2014

R925.00 inc. VAT
"Disgorged in September 2019 without any dosage, the 2014 Bouzy Grand Cru exhibits aromas of lemon oil, honeycomb, mirabelle plum and nutmeg, framed by a deft touch of oak. Full-bodied, blocky and muscular, it's rich and dense, with lively acids, a pinpoint mousse and a long, saline finish. The Bouzy will really unwind with a little bottle age. As usual, this cuvée is a Pinot Noir-dominated blend. One of Champagne's most passionate advocates of biodynamic viticulture and aromatherapy since he undertook his family estate's biodynamic conversion in 2009, Benoît Marguet farms just over seven hectares in Ambonnay, as well as small holdings in Bouzy, which he complements with purchased organically farmed grapes from the Côte de Blancs. Working with indigenous yeasts and minimal sulfites—indeed, increasingly, with no sulfites whatsoever—Marguet's vins clairs are vinified in wood and see long élevage before tirage. These days, disgorgement is without dosage. Framed by a delicate patina from their time in oak, these are concentrated, intense and beautifully balanced Champagnes that are invariably precisely defined by site—and, moreover, revolutionary in their ambitions. I have followed Marguet's wines since my student days, and it is clear that Benoît is well on his way to realizing all his ambitions" - William Kelley, Robert Parker's Wine Advocate
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Champagne Marguet Père et Fils “Sapience” Brut Nature Premier Cru 2009

R2,460.00 inc. VAT
"This is the fourth vintage of Benoît Marguet's Sapience, Champagne's first organic prestige cuvée, which he began producing before he took over his family vineyards, using purchased grapes: Bouzy Pinot Noir from Benoît Lahaye, Cumières Pinot Meunier from Vincent Laval and Trépail Chardonnay from David Leclapart. Disgorged in June 2019 without dosage, the 2009 Brut Nature Premier Cru is showing brilliantly, wafting from the glass with a complex bouquet of citrus oil, dried orange peel, white flowers and subtle hints of praline. Full-bodied, layered and textural, it's seamless and complete, with a deep core, ripe but racy acids and a long, intense finish" - William Kelley