Jean-Paul Hébrart took over the operations of Marc Hébrart Champagne in the Vallée de la Marne from his father Marc in 1997. This estate is not exactly new: Jean-Paul’s father has been producing champagne under the Marc Hébrart name since 1964 and has been a member of the Special Club since 1985. Hébrart farms 14 hectares of vines on 65 different sites in 6 villages: the 1er cru vineyards of Mareuil-sur-Aÿ, Avenay, Val d’Or and Bisseuil and the grand crus villages of Aÿ as well as Chouilly and Oiry in the Côte des Blancs. Each parcel is always vinified separately in glass lined stainless steel and ceramic tanks. He is slowly phasing out the ceramic as it is more difficult to control the temperature. Hébrart is also experimenting barrel fermentation and indigenous yeast fermentation for some of his older vine parcels.

Using these new techniques Jean-Paul has made an alternative Téte de Cuvee (2004 vintage dated) called Rive Gauche-Rive Droite, named for the sites on both sides of the Marne that comprise of the blend. These old vine parcels are fermented and aged in 205 liter four year old barrique (without battonage) before being bottled sur latté. Jean-Paul hand selects grapes, uses a Bucher press, and is experimenting with fermentation in petite cuvee. Hébrart doesn’t block malolactic fermentation and does all remuage by hand.

Peter Liem writes of Champagne Hébrart on Champgneguide.net: “Hébrart’s wines have a broad appeal: if you like to think about your wines, they’re intellectually engaging enough to satisfy you; on the other hand, if you’re just looking to drink, they’re simply delicious. The wines are full and generous without being weighty, complex and soil-driven without being demanding. Overall, the entire range is of consistently high quality, and represents excellent value for the money.”

On Dizy an exceptional plot of 81.06 ares planted with Chardonnay. Vinified in barrels, without malolactic fermentation, aged on lees for 7 months and aged on laths for 6 years. Due to its location in the terroir, its exposure, the early maturity, the outcropping chalk, the quality of the grapes and the wines, this Clos is the flagship wine of Domaine Hebrart.

Blend – 100% Chardonnay

Villages – Dizy 1er Cru; Clos de Léon — Chalk

Malolatic fermentation – Yes

élevage – 7 months in oak barrique

Aging 72+ months

Due to its location in the terroir, its exposition, its early maturity, it chalky terroir, the quality of the grapes, and the wines issued from this plot, I consider Clos le Leon as the future emblematic cuvee of the Hebrart’s domain (Jean-Paul Hebrart)

Robert Parker Wine Advocate – 94 points (2014 Vintage)

Disgorged April 2021, Hébrart’s 2014 Extra-Brut Blanc de Blancs Clos Léon wafts from the glass with aromas of pear, frangipane, freshly baked bread, nectarine and white flowers. Medium to full-bodied, deep and fleshy, it’s vinous and enveloping, with racy acids and a pretty pinpoint mousse, concluding with a long, expansive finish. It’s typical of Hébrart’s charming style

Wine Spectator – 94 points (2014 Vintage)

This round, rich Champagne has a plush creaminess, which is well met by a backbone of racy acidity that drives finely meshed flavors of baked nectarine and apricot fruit, candied lemon peel and ginger, pastry cream and toasted hazelnut as they expand on the palate and through to the zesty finish. A lush version, with a sense of restraint. Disgorged April 2021. Drink now through 2029.