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We're happy to offer you our recipes and producer information for free as high quality printed card (in German language) - just put it into your shopping basket. Download winemaker information

100% Chardonnay Dosage: 0g/lSince its initial release in 2019, the house Marguet's base cuvée. An exquisite calling card made from 100 percent Chardonnay from Vrigny, fresh and lively.

76% Chardonnay24% Pinot Noir Dosage: 0 g/lExtremely tension-filled, firmly structured rosé from Ambonnay. A culinary Champagne, much more than just a simple aperitif!No added Sulphur

84% Pinot Noir16% Chardonnay Dosage: 0g/l Juicy, salty, mineral and complex! The cuvée of annually changing portions of Pinot Noir and Chardonnay from pure Grand Cru locations was fermented in barrels up to nine years old. The Benoît Marguet champagnes are filled without added sulfur and without dosage. Description of Sebastian Bordthäuser about 2016: Nose: The Shaman by Champagne Marguet from the 2016 vintage has been on the lees for around two years and entices with a richly filled display: yeast braid, brioche and pretzel biscuits as well as a generous piece of butter outline the notes of autolysis, which are enhanced by fine notes of apricot with increasing ventilation in the glass . Stoved apples follow, which are accompanied by herbal spices with aromas of sorrel and Giersch. Grounded through the obligatory ground oyster shell, the nose can look forward to the first sip. Mouth: With a creamy texture and small-sparkling Mousseux in the first taste, it is initially a bit quick-tempered, which can be attributed to the short time after the disgorgement and will soon go away. The bread notes of sourdough and pretzels of pretzels are aromatically reflected in the nose. On the palate it is precise but by no means leptosome, but with a good juice and joyful appearance. Its mouth-watering saline vein nestles around the slim acid nerve and, in combination with the fine phenolic, gives it its non-slip, non-slip feel that accelerates its drinking speed immensely. Fruity and tart with animating notes of red, ripe apple in a long, smoky finish. Food Pairing: - Ravioli with young spinach in nutmeg butter and crumbs - Mussels with french fries - Fried chicken wings with red fermented tofu

100% Chardonnay Dosage: 0g/lWinegrower: Laurent VauversinSustainable and precise, single-varietal Chardonnay from legendary terroirs. Aged in oak and of great length.

100% Chardonnay Dosage: 0g/lVinegrower: Laurnet Vauversin

100% Chardonnay Dosage: 0g/lStylish, fresh, and highly mineral Blanc de Blancs from old vines. Aged in oak.

100% Chardonnay Dosage: 0g/lVinegrower: Philippe LancelotStraightforward, compelling Chardonnay from old vines, matured in oak

53% Pinot Noir 47% Chardonnay Dosage: Not disgorged The grapes for the Ambonnay Grand Cru Brut Nature are grown on old vines with an average age of 42 years on lime, clay and sandy soils in the following Lieu-Dits: Les Saints Remys, Les Beurys, Les Crayères, La Grande Ruelle, Les Bermonts and Le Parc . The six lieu dits are all fermented individually in wood. The barrels vary from second to ninth occupancy. The plants have been plowed manually with the horse since 2010. Marguets champagne are generally neither enriched nor provided with shipping dosages. He works with minimal intervention, without pumps and with little to no added sulfur.   

100% Pinot Noir Dosage: 0g/lVinegrower: Hugues Godmé

100% ChardonnayFermentation and vinification in oak (19 months)Single vineyards "Les Beurys and Les Crayères"STILL WINE

100% Chardonnay Fermentation and aging in oak barrels for 19 months Single vineyards ""Les Beurys und Les Crayères" minimal use of SO2 1511 bottlesSTILL WINE  

100% Meunier - Blanc de Noirs Fermentation and aging in oak barrels for 19 months Single vineyards minimal use of SO2STILL WINE

100% Chardonnay Fermentation and aging in oak barrels for 19 months Single vineyards ""Les Beurys und Les Crayères" minimal use of SO2 1511 bottlesSTILL WINE  

100% Chardonnay Single Vineyard Dosage: 0g/l Wein-Plus M. Hofschuster SEP23 - 93 P.: Clear, cool, delicately vegetal and yeasty citrus nose with pome fruit notes, fine floral nuances and a hint of pepper. Firm, youthful, tart-juicy fruit, yeasty and delicate floral nuances, very fine mousse, some bite, sustained and polished on the palate, has depth and very fine, complex spice, hints of fresh butter in the background, a hint of citrus zest, nutty hints , chalky minerality, firm, cool, quite juicy finish with nutty tones, a hint of tobacco and very fine spice. James Suckling JUL23: Score 96: The haunting flinty nose pulls you into this beautifully eccentric chardonnay that some lovers of this grape will find revolutionary. We say, vive la revolution! With aeration the citrusy aromas and energy expand. Then comes the incredibly racy palate which extends and extends in ways that seems to bend space-time with its elegance. 100% Chardonnay planted in 1952. Disgorged on the 30th March. From biodynamically grown grapes with Demeter certification. Drink or hold. Stuart Pigott  

100% Chardonnay Dosage: 0g/lSingle vineyard Old Vines (planted 1982) Without added sulphur  

100% ChardonnayDosage: 0g/l

100% Pinot Noir Dosage: 0g/lSingle VineyardOld Vines James Suckling JUL23: Score 98 - Vintage 2018Flinty and fragrant with wild berry, smoke and Malabar pepper aromas. Breathtaking concentration and vitality on the tightly wound palate, this has the perfect balance of mineral energy with transparent substance. The last point might sounds like a contradiction in terms, but it exactly describes the sensation. Dazzling spicy aromas at the almost endless finish. 100% pinot noir planted in 1967 that grows in a hollow where there's danger of rot, but that was not the case in 2018! From biodynamically grown grapes with Demeter certification. Drink or hold. Stuart Pigott

100% Chardonnay Aging: 4 years on the lees Degorgement: March 2023 Dosage: 0g/l Age of vines: 1982 Without sulphur! Terroir: tuff stone Tasting APR22: By Chardonnay punchy, fresh, strong, complex!!!  

100% Pinot Noir Dosage: 0g/l Les Crayères was Benoit Marguet's first single-layer champagne and was first launched in 2008. Located one escalation level above the Ambonnay, it grew without exception in the Lieu dit of the same name in Ambonnay. Fermented in wood, like all Marguet's wines, it went through malolactic fermentation. This year a proportionally higher batch of newer barrels (two to five years) was used. Since 2010 the plants have been plowed manually with the horse. It works with minimal intervention, without pumps and with little to no use of sulfur. Sebastian Bordthäuser about Les Crayeres 2016 Nose: citrus oil, the whiteness of lemon, wet chalk and cold river pebbles, oyster shells and lime zest along with grapefruit and Passe Pierre algae. This initially unusual conglomerate outlines the peculiar and multi-layered nose of 2015 Les Crayères, which Benoit Marguet produces in a very small edition. It oscillates between citrus and saline aromas and, thanks to the long yeast storage, is blessed with the scent of fluffy yeast wake men and a gentle bass on tap. Mouth: In the initial taste with elegant, fine-pearly mousseux that literally lets the 2015 Les Crayères sparkle on the palate. The autolysis notes of yeast pastries and brioche are nutty underlaid with delicately salted hazelnuts and chalky minerality, which gives it its distinctive grip. With sublime depth and high internal tension, it builds up gentle pressure on the palate and shows its aristocratic side from the entire habitus. Perfectly shaped without small talk, instead with attitude and format. In the aftertaste with distinctive fruit and saline finish, it calls for appropriate cuisine at eye level. Food: - Flamed leek with gribiche sauce - Turbot tempura with yuzu butter - Baked rabbit with orange and fennel in saffron

87% Pinot Noir, 13% Chardonnay Dosage: 0g/l Juicy, salty, mineral and complex! The cuvée of annually changing portions of Pinot Noir and Chardonnay from pure Grand Cru locations was fermented in barrels up to nine years old. The Benoît Marguet champagnes are filled without added sulfur and without dosage. Description of Sebastian Bordthäuser about 2016: Nose: The Shaman by Champagne Marguet from the 2016 vintage has been on the lees for around two years and entices with a richly filled display: yeast braid, brioche and pretzel biscuits as well as a generous piece of butter outline the notes of autolysis, which are enhanced by fine notes of apricot with increasing ventilation in the glass . Stoved apples follow, which are accompanied by herbal spices with aromas of sorrel and Giersch. Grounded through the obligatory ground oyster shell, the nose can look forward to the first sip. Mouth: With a creamy texture and small-sparkling Mousseux in the first taste, it is initially a bit quick-tempered, which can be attributed to the short time after the disgorgement and will soon go away. The bread notes of sourdough and pretzels of pretzels are aromatically reflected in the nose. On the palate it is precise but by no means leptosome, but with a good juice and joyful appearance. Its mouth-watering saline vein nestles around the slim acid nerve and, in combination with the fine phenolic, gives it its non-slip, non-slip feel that accelerates its drinking speed immensely. Fruity and tart with animating notes of red, ripe apple in a long, smoky finish. Food Pairing: - Ravioli with young spinach in nutmeg butter and crumbs - Mussels with french fries - Fried chicken wings with red fermented tofu  

69% Pinot Noir31% Chardonnay Dosage: 0g/l The grapes for the Ambonnay Grand Cru Brut Nature are grown on old vines with an average age of 42 years on lime, clay and sandy soils in the following Lieu-Dits: Les Saints Remys, Les Beurys, Les Crayères, La Grande Ruelle, Les Bermonts and Le Parc . The six lieu dits are all fermented individually in wood. The barrels vary from second to ninth occupancy. The plants have been plowed manually with the horse since 2010. Marguets champagne are generally neither enriched nor provided with shipping dosages. He works with minimal intervention, without pumps and with little to no added sulfur.