Fermented with indigenous yeasts after aging in oak barrels. Aged for a minimum of 4 years in the bottle before disgorgement. No sulfur added.

Benoit Marguet

The domaine was founded in 1875 and Benoit Marguet, representing the 5th generation, took over in 2005 at the age of 26.

In 2009 he began working some of the vineyards organically and by 2011 the entire domaine was in organic viticulture. All the soils are worked with horses, Benoit applies biodynamic principles as much as possible, and the wines fermented in barrel from 6 different tonneliers.

Benoit was born into a winegrowing family who had some incredible holdings, principally in Ambonnay. In fact, their vineyards provided the backbone for Krug's Grande Cuvee for a great many years. It was in 2005 that Benoit started to seize the reins of the estate, and by 2008 had ended the leases of his family's land, and started to produce under the Marguet name.What made the land so special - including a family parcel that was the original Clos d'Ambonnay - was not only placement, but also the fact that no chemicals were ever used, and never were any mechanical devices used for plowing or harvesting. To this day, Benoit uses his two horses, Belle and Urban, to plow the vines. When Benoit took over, he made the choice to convert to biodynamics; honestly, you can tell he is not dogmatic, but is very spiritual, in that he is full of spirit and can sense that of others, extending to his vines. To this end, when as he shares vineyard boundaries with other producers, he will sell off even multiple rows of his own fruit so as not to blend anyone else's spirit (or methods) into his wines.

In the winery, juice flows solely by gravity - from the press, which is at an incredible 15' height, into tank, then into barrels. The barrels are from carefully selected staves, and as is his eye for detail, the staves will all align so that the root ends are on one side of the barrel, the leaf ends at another. Truly, nothing in this winery is without thought.