Wine List

Nocturne: NV Shaman 22 Grand Cru Magnum, NV Shaman 22 Rosé Grand Cru Magnum

Grand Tasting : NV Shaman 22 Grand Cru, NV Shaman 22 Rosé Grand Cru, 2020 La Grande Ruelle Ambonnay Grand Cru Lieu-dit, 2020 Le Parc Ambonnay Grand Cru Lieu-dit

Gala Dinner : 2020 Ambonnay Grand Cru Village Magnum

BENOIT MARGUET looking for harmony.

As early as 1875, the Marguet family such like pioneer, has grafted its vineyards against phylloxera disease. The idea of grafting American rootstocks to Pinot Noir and Chardonnay was the solution, as still today.

Sadly, a few years later, the local prefect motivated by powerful big Champagne Houses, blind on the threats of Phylloxera, ordered Marguet to replant its vineyards again on French rootstocks.
This led Marguet to financial problems and the estate was sold around 1880.

It is finally 25 years later, that the whole Appellation went to use the same technic, as the only rescue one! The next Marguet generation rise up a new venture and the first vintage came out in 1905.

Well, this story still represents today MARGUET, as being pioneer and influential in Champagne region, with faith and light. Without reference, Benoit MARGUET leads Champagne to engaged new ways, well deserved for the now and future of the region. The unique expression of its wines reveals authenticity, presence, and energy.

After the studies at Avize, and Reims university, Benoit as 5th generation, continues to learn Farming and Winemaking in different Champagne Houses as well as in Washington State to work harvest under winemaker Paul Hobbs. He attends many organic and biodynamic workshops all over France, including at Claude Bourguignon or Anne Claude Leflaive ‘s school.
At same time, he became involved with the local Association of the Champagne Biologique, when total members where less than 15….

Benoit recounts: « I have always been close to nature and already at school I did an analysis on one of Nicolas Joly’s biodynamic grapes growing books, while very few knew him.
I realized that organic and biodynamic apply to Champagne where in full connection with my soul:

In a way, living my work, the same way I was living my life

So, in 2008 he applied on the family estate for certification with Demeter.

« Certification is a commitment, it shows we are in it for the long term. At a time where population is manipulated by all means, certification makes it clear for the consumer », explains Benoit.

The majority of vineyards are located in Ambonnay (7.3 hectares) and the remaining 0.7 hectares is in Bouzy a few kilometers away. For years now, Benoit uses herbal plants and essential oils to reduce the use of cooper and sulphur. « Infusions and decoctions are used to each treatment, we feel so well about preparing these, it’s very interesting and the whole team participate from picking the plants to spraying … »

in addition, grapes purchased from friends also certified, in mostly Grand Cru villages, allow to create a diversity of Champagne to reach about 100 000 bottles a year max.

Benoit’s Philosophy is to work as food is medicine. Using a global holistic approach, he says « it means each nature parts (mineral, vegetal and animal) are interconnected, in a much more complex way we can expect. They communicate each other through magnetite and silicium but not only.

My work Is to consider the divine is in every part and respect the harmonies, consciously.

In 2010 Benoit also invests in 2 horses to work the soil in the vineyards. He believes horses are spiritual animals whose presence inherently restores balance to the vineyards. Today all the ploughing is done by 3 horses named Urban, Jumper and Merlin, that is absolutely unique in the region. Off course, goose, chickens, sheep and bees…are part of the team as well.

A natural farming leads to a natural winemaking in the cellars. Before harvest Benoit informs the grapes in the vineyard as to what they are about to undergo. Once picked they are gently pressed in a 2000 and 4.000kg Coquard press, the juice is allowed to settle for 18-20 hours before to be transferred into barrels made of the finest French forest woods.

All transfers are gravity fed, to allow for the most natural flow and the conservation of energy. The fermentations (first and malolactic) happen spontaneously. The wines remain on their lees without racking until bottling.

Always in a very positive working attitude, Benoit informs the wine as to what the following steps will be and sulphur Is used in the most sparingly way if at all. Each bottling or disgorgement occurs in line with the cycles of the moon.

The non-vintage wines start with YUMAN and then SHAMAN.
Numerous single crus (single village) and single vineyards, all vintaged, are released in a profound respect of the terroir, a similar philosophy as burgundy. The Prestige SAPIENCE is more than Champagne, a gift from nature.

YUMAN (the human), SHAMAN (the healer) and SAPIENCE (the wise) present a trilogy of evolution towards the awakening and the enlightening.