Champagne Marguet is one of the names that defines grower Champagne, wines farmed and made by the same family rather than blended on a large scale. Benoît Marguet runs the estate from Ambonnay, a Grand Cru village in the Montagne de Reims, and bottles fizz that is precise, vinous and unmistakably tied to its own vineyards.
A biodynamic grower rooted in Ambonnay
The family has farmed vines around Ambonnay since 1870, and Benoît took the reins in the mid-2000s. He works every parcel organically and biodynamically, certified by Demeter, and has ploughed the soils with horses rather than tractors since 2010. The vines average around forty years old, split between the Grand Cru villages of Ambonnay and Bouzy, both strongholds of Pinot Noir. In the cellar the approach is gentle: wild fermentations, ageing in oak, long time on the lees and very low dosage, so the wines arrive as Extra Brut or Brut Nature with little sugar to hide behind.
The wines, from Shaman to single villages
The heart of the range is Shaman, Benoît's non-vintage Champagne in both a Pinot-led white and a rosé, drawn entirely from Grand Cru fruit around Ambonnay and Bouzy. Above it sit vintage and single-village cuvées that let each terroir speak on its own terms, alongside the flagship Sapience. Expect taut citrus, red-berry depth and a chalky, saline finish, the vinous and food-friendly style that has made growers so sought after. If you are exploring the wider category, browse our full sparkling wine range or the rest of France.
Champagne Marguet FAQ
What makes Marguet a grower Champagne?
Benoît Marguet farms his own vineyards in Ambonnay and Bouzy and makes the wine himself, rather than buying in grapes to blend at volume. That is the essence of grower Champagne: a single estate showing its own terroir.
Are Marguet Champagnes dry?
Yes. Most are bottled as Extra Brut or Brut Nature, with very little or no added sugar, so they taste fresh, precise and led by the fruit rather than dosage.
What food suits them?
Oysters and shellfish are natural with the leaner cuvées, while the richer, Pinot-driven wines handle roast chicken, mushrooms and aged cheese with ease.