Champagne "Mes Favorites", Marc Hébrart, Premier Cru

Mono-village Champagne Vintage 2013, 100% Chardonnay Grand Cru. Even more complexity in the glass. Aged in the cellar for a minimum of 72 months.
Aging:
Pairing: Caviar, Foie gras, Smoked salmon, Lobster, Cheese, Hard cheese, Dessert

Aromatic and expressive on the nose, reminiscent of red fruit, mushrooms, fresh cream, and candied raspberries. It is serious and structured on the palate with a very long, vinous finish and tons of umami. A creamy mousse and food-friendly acidity are complemented by light tannins on the finish.

Pairing: Poached langoustines with peppers, pumpkin emulsion, pan-fried chanterelles. Scallops from Erquy prepared in carpaccio.

On the nose, this wine reveals pretty floral notes, a touch of wood, and on the second nose, notes of caramel. On the palate, a frank attack, evolving on a pulpy and airy sensation. In the middle of the mouth, the wine is melting, supported by a beautiful tension. The finish is based on salinity and chalk.

Pairing: oysters, langoustines, crayfish.

Premier Cru Brut offers an expressive nose of dried fruits, honey and almonds, which produces flavors of apples and pears, candied fruits and brioche.

Pairing: aperitif, Iberian ham or risotto.

Its expressive bouquet is composed of red apples, smoke, spices and iodine, all framed by a deft touch of vanillin and oak. Full-bodied, vinous and concentrated. It's textured and muscular with a racy spine of acidity.

On the nose: the nose is intense and complex, notes of white fruit mingle with very elegant yeasty notes, in the form of brioche and toast, which give way to fine, noble notes of undergrowth and mushrooms.
In the mouth: in the mouth, the whole is harmonious, very fine bubbles support this structure which is both light and fine and has a long persistence, the fruity and brioche flavours bring roundness and velvet.

Pairing: It will be the perfect accompaniment to your aperitifs as well as exceptional dishes, such as a roasted filet of Saint-Pierre, lobster or poached turbot accompanied by butter.

This zesty and textured rosé Champagne is loaded with flavors of tart cranberries, strawberries, crushed rocks, white pepper, and chalk.
Pairing: Ideal with white meat or a fruit dessert.

The nose is open and deep, with notes of pastry and cooked fruit, almond, biscuit, plum, ash and black tea. On the palate, the attack is powerful, the vinosity reveals itself on a dense, lively and well structured matter. The effervescence melts into the body of the wine and the dosage is imperceptible. The whole, very harmonious, produces a warm, velvety texture with aromas of cooked fruit and brandy. The finish is very long, elegant, salivating, saline, slightly fiery and adorned with the scent of plums.