Founded in 1962 by Marc Hébrart with just three barrels of Champagne, the estate has evolved into one of the most respected grower Champagne houses in the Vallée de la Marne. Today, Jean-Claude Hébrart leads the domaine with a steady hand and sharp vision, building on his father’s legacy through a focus on precise viticulture, parcel expression, and minimalist winemaking.
Marc Hébrart now cultivates 17 hectares across 80 individual parcels in 11 villages, with the majority of vineyards located in the Grand Cru village of Aÿ. Jean-Claude sources grapes for approximately 25% of production to supplement his holdings, ensuring consistency and character in the cuvées. He employs the Chablis pruning method, particularly beneficial for Chardonnay, and avoids cover crops in favor of full soil tillage and mechanical cultivation to deepen root systems and enhance microbial life. Synthetic treatments are avoided as much as possible. The result is Champagne that is at once vinous, incisive, and saline, with lifted aromatics and a mineral-driven backbone.
Jean-Claude Hébrart vinifies all parcels separately to preserve identity. Fermentation takes place in a mix of stainless steel and neutral oak barrels, depending on the cuvée. Malolactic fermentation is allowed, and dosage is kept low across the board, resulting in Champagnes that combine structural precision with expressive fruit and site transparency.
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