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A Margaine Cuvee Le Brut NV (750ML)

$39.97
SKU:
MARCLBRTNVB
 ?  Estimated Time of Arrival:
In Stock
Available Inventory:
5
Quantity:

Other Details

Vintage:
NV
Format:
750ML
Appellation:
Champagne
Stock Status:
In Stock

Critic Scores, Reviews & Descriptions

93+ WI / 92 WS / 91 VM / 91 WE / 16.5 JR

Exuberant and youthful, the L’Extra Brut Blanc de Blancs NV opens with enticing aromas of lemon confit, hints of chalk and white flowers. A vibrant, racy line of acid lights up ripe citrus flavors on the light to medium-bodied palate before finishing long with refreshing minerality. The blend is from three Villers-Marmery 1er Cru parcels; Les Allouettes, Grands Arbres and Chemin de Verzey. 40% of the blend completes malolactic fermentation, 33% is fermented in oak barrels, with an Extra Brut 3.5 grams per liter dosage. The bottle tasted was disgorged January 2023. Lot: L200123 D19 - SM, Wine Independent

Refined, with aromatic anise, almond and raisin notes that are finely layered with berry, cassis, candied lemon peel and smoke flavors. Lip-smacking acidity keeps this fresh and lively through to the mineral-tinged finish. Drink now through 2018. - Allison Napjus, Wine Spectator

92% Chardonnay and 8% Pinot Noir.  Bright straw. Vibrant lemon and lime scents, along with suggestions of chamomile, tarragon and chalky minerals. Dry and spicy on the palate, offering bitter lemon pith and green apple flavors and a deeper suggestion of sweet butter. The spicy quality builds on the finish, which hangs on with very good tenacity and suave florality. - Josh Raynolds, Vinous Media

This is a seriously dry wine. Arnaud Margaine works each harvest to create freshness and a totally crisp texture, generally dismissing malolactic fermentation. It is balanced, allowing the fruitiness to shine through the tight, mineral texture from the predominant Chardonnay in the blend that comes from a mere 16-acre Montaigne de Reims vineyard surrounded by Pinot Noir.-Wine Enthusiast

Dense, lots of perfume. Substantial, and the weight and interest seem to be coming from bottle age rather than from residual sugar. Interesting though not the zestiest. -Jancis Robinson

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