WINEMAKER NOTES-"Our 2016 Club Special is a Champagne that represents the fresh and elegantly chiseled year. Its fine bubbles and sharp nose will seduce you from the first tasting. On the palate, this Champagne is slender and dynamic, with a beautiful lemony acidity on the finish. -Mathilde Margaine
Margaine is a small, family-owned estate located in the 1er Cru village of Villers-Marmery. This is a unique village: though it is in the Montagne, its eastern exposition and very chalky soil make it ideal for growing Chardonnay, with over 90% percent of the village planted to that variety. Mathilde Margaine is the current proprietor and fifth-generation grower-producer in her family. Today, the family farms 16 acres of vines, almost all situated in Villers- Marmery. Margaine has been a member of the Special Club since 1977 and the Club wine is always a Blanc de Blancs from their oldest parcels in the village, namely the lieux-dits "Alouette", "Ruelle", "Montmedy" all of which boast 50+ year old vines. This cuvée was fermented and aged in 70% stainless steel and 30% older barrels with no malolactic. This 2016 was the aged for 72 months on the lees before being disgorged with a dosage of 8g/L.
Margaine is a small, family-owned estate located in the 1er Cru village of Villers-Marmery. This is a unique village: though it is in the Montagne, its eastern exposition and very chalky soil make it ideal for growing Chardonnay, with over 90% percent of the village planted to that variety. Mathilde Margaine is the current proprietor and fifth-generation grower-producer in her family. Today, the family farms 16 acres of vines, almost all situated in Villers- Marmery. Margaine has been a member of the Special Club since 1977 and the Club wine is always a Blanc de Blancs from their oldest parcels in the village, namely the lieux-dits "Alouette", "Ruelle", "Montmedy" all of which boast 50+ year old vines. This cuvée was fermented and aged in 70% stainless steel and 30% older barrels with no malolactic. This 2016 was the aged for 72 months on the lees before being disgorged with a dosage of 8g/L.
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