Shaman 17 Grand Cru Brut Nature NV


Incl. VAT.
(68,03  / 1000 ml)

Out of stock

SKU: 9920400077 Kategorien: , Weingut:

Contains sulfur







Alcohol content

12.5% Vol.

Residual sweetness



6,5 g/l

Drinking temperature


Parker points



Champagne Marguet Père et Fils, 1 Place Barancourt, 51150 Ambonnay / France, Organic certificate: FR-BIO-01

Tasting note from from 05.08.2020, Copyright Sebastian Bordthäuser

The Shaman is the entry ticket into the world of champagnes from Benoit Marguet. The cuvée consists of annually varying proportions of Chardonnay and Pinot Noir, which, like all wines at Marguet, are always fermented in wood, with the age of the barrels being up to nine years. Marguet's wines are bottled without shipping dosage and additional sulfur.

The Shaman 17 is made from 31% Chardonnay and 69% Pinot Noir and was given the tirage on 17/07/2018 and disgorged in April 2020 after almost two years on the lees. The grapes for this cuvée come exclusively from Grand Cru vineyards and were adjusted Extra Brut with 0 grams of residual sugar.


Strong straw yellow with old golden reflexes and constant perlage.


The nose gives itself generously with clear autolysis notes after yeast plait as well as spicy notes after fresh rye sourdough crust. The whole thing is spread with plenty of salty butter before a spoonful of apricot jam or optionally apple or quince jelly refine the Stulle. Rounded off by distinctive spicy aromas of kitchen herbs, the Shaman 17 statten Champagne offers pleasure for every occasion.


Due to the short time after degorgement, the mousseux is still a little youngishly impetuous, which does not detract from its small bubbliness. The nose of the 2017 Shaman from Benoit Marguet initially reflects the aroma of baked goods, which is contoured by the spicy phenolic of the wine. On the palate, as on the nose, it shows its generous and expansive side, indulges in bacchic opulence and is orchestrated by the fine acidic nerve as well as the ripe fruit in the finish.

Food recommendations from Sebastian Bordthäuser

  • Pumpkin gnocchi in nutmeg butter with sage and amarettini
  • Loup de mer in mace beurre blanc with fermented chicory
  • Pork belly Hong Kong style with Pak Choy


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