The 2018 Clos Léon cuvée from Domaine Marc Hébrart is an exceptional champagne produced from a rare 0.81-hectare vineyard in Dizy, a Premier Cru in the Marne Valley. Made entirely from Chardonnay grapes, this single-vineyard wine is distinguished by its mineral intensity, purity, and remarkable energy.
The production of the 2018 Clos Léon champagne from Domaine Marc Hébrart
Clos Léon is considered to be the future flagship cuvée of Domaine Marc Hébrart. Each stage of its production is designed to preserve the uniqueness of this terroir and reveal the potential of Chardonnay in the Marne Valley.
The terroir
Located in Dizy, a historic Premier Cru in Champagne, Clos Léon covers only 81 ares planted in 2008 at high density (8,300 vines/ha). This clos benefits from ideal exposure and outcropping chalk, which gives the wine its vibrant minerality. The soil is a mixture of chalk and fine clay, offering a subtle balance between power and finesse. Cultivation is based on careful practices: organic fertilizers, Chablis pruning, fruitful debudding, and strictly controlled yields.
Vinification
Only the juices from the heart of the cuvée are selected, a guarantee of purity and elegance. Fermentation takes place in small 228-liter barrels with indigenous yeasts for 2 to 3 months at a low temperature (12°C). A notable feature is that no malolactic fermentation is carried out, which gives the wine remarkable tension and freshness. The wine is aged for 7 months on fine lees in barrels, then the champagne rests for 72 months on slats before disgorging. The extra brut dosage of 3 g/L enhances the natural balance of the vintage and the terroir.
The 2018 vintage
2018 was one of the most generous and high-quality years in Champagne in recent decades. After a rainy winter and a wet spring, the hot, dry summer allowed for exceptional ripeness. The harvest yielded perfectly healthy, rich and balanced grapes. For Chardonnay, 2018 produced dense, fleshy wines with beautiful acidity, ideal for long aging. Clos Léon 2018 thus expresses solar power and mineral tension in a rare harmony.
Tasting notes
Color
The color reveals a sparkling light gold with luminous highlights. The fine, regular effervescence underscores the wine's elegance and long maturation.
Nose
The nose reveals great complexity: aromas of white flowers and fresh citrus intertwine with notes of hazelnut, brioche, and flint. Barrel aging and long rest in the cellar bring subtle nuances of vanilla and fine spices.
Palate
The palate is distinguished by a pure and energetic attack. The full-bodied, crystalline texture reveals flavors of white-fleshed fruits, ripe citrus and almonds. The saline and mineral finish stretches out with great precision, leaving a persistent and vibrant impression.
Food pairing suggestions
- Fine oysters
- Sea bass carpaccio with citrus fruits
- Scallops pan-fried in brown butter
- Roasted turbot with champagne sauce
- Bresse chicken with morel mushrooms
- Creamy asparagus risotto
- Lemon meringue pie
- Pavlova with exotic fruits
- Roasted almond financier
Storage and serving tips
Storing this champagne
Le Clos Léon 2018 should be stored in a dark, temperate cellar at a constant temperature of 10-12°C, with the bottles laid down to maintain the humidity of the cork. The absence of light and vibrations is essential to preserve its aromatic finesse and aging potential.
Aging potential
Thanks to the absence of malolactic fermentation and its long maturation, this champagne has an aging potential of at least 20 years. Over time, it will develop aromas of honey, dried fruit, and truffle, while retaining a mineral structure and impressive tension.
Serving suggestions
Serve Clos Léon 2018 between 46 and 50°F, in a slender white wine glass. This shape promotes aromatic expression and mineral precision. A short decanting can be considered to release the richness of the bouquet in the early years.
