Benoit Marguet Sapience 2013 - Bio

50% Chardonnay, 33% Pinot Meunier, 17% Pinot Noir

Since 2006, Marguet has been working with Hervé Jestin, the former chef de cave of Duval-Leroy who is now a consultant to many wine estates around Europe. Marguet has gradually integrated Jestin’s homeopathic and biodynamic practices into his own winemaking, and the two of them have collaborated to create a special, naturally grown champagne that encapsulates and expresses Jestin’s philosophies. The first vintage of this super-cuvée was 2006, released in 2013, and the production was divided: half of it was sold under the Jestin label, with the other half under the label Sapience, which Marguet has indicated is a separate brand from the Marguet label.

In 2010 it was very warm with high humidity just before the harvest and threatened to rain at any moment, which put enormous pressure on the ripe grapes. Nevertheless, the rain stayed out of us and healthy grapes could be brought in. Only the harvest of the Pinot Noir was less than usual at the top. Therefore, the usual composition of the cuvée has shifted slightly. Instead of 25% Pinot Noir and 25% Pinot Meunier, the Meunier share rose to 33% in 2010.

Tasting note from Sebastian Bordhäuser:

Nose: The 2010 Sapience, developed by Champagne Marguet, is a blend of 50% Chardonnay, 33% Pinot Meunier and 17% Pinot Noir. As the dominant variety, the Chardonnay plays the keyboard of pome and stone fruit, which it emulsifies with the finest lemon oil. Floral notes in the overtone area after chestnut blossoms set fragrant accents that are countered by sublime spice and salty Piedmont hazelnuts beyond the fruit. Sliced, slightly oxidized red apple, mace and shortbread unite fruit and phenol in joyful harmony and let your lips expectingly lead to the cup.

Mouth: In the first taste, the sapience is carried by the ultra-fine mousseux, which as an aromatic super spreader immediately completely lines the palate with this ambrosial nectar. Energetic and punchy, it has a neat boost on the palate with simultaneous noblesse and elegance. Pronounced, he combines the fine fruit with a classy contouring tannin and a melange of citrus, yellow stone fruit and dark berry fruits and a stylistically perfectly used oxidation note. Pure finesse, carried by a profound bass, which with its immense inner density unpacks on the palate like a win-zip file. An ambrosial equilibrium of the first cabin with an epic length and kilometers of cool reverberation. Hedonists drink it immediately, long-suffering experts in a few years.

Food Pairing:

- Chinese broccoli in ginger sauce with confined Shii Take

- Norway lobster in light soy sauce with rice wine, ginger, leek and sesame

- Veal cutlets with pea risotto and morels