# Marie Weiss Champagne Brut (NV)

- **Producer:** Champagne Ployez-Jacquemart
- **Colour:** white
- **Type:** sparkling
- **Grapes:** Pinot Noir, Chardonnay, Pinot Meunier
- **Region:** Champagne, France
- **Style:** Classic
- **Alcohol:** 12.0%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, peach, cherry, lemon, rose, bread, toast, brioche, pastry, butter, honey, nutmeg, almond

## About this wine

Marie Weiss is the highly regarded second label of Champagne Ployez-Jacquemart, an elite, family-run house established in 1930 by Marcel Ployez and Yvonne Jacquemart in the Premier Cru village of Ludes. Today, third-generation winemaker Laurence Ployez leads the estate with a commitment to 'haute couture' winemaking. Sourced from premier slopes in the Montagne de Reims and Côte des Blancs, this artisanal Champagne represents exceptional value and craftsmanship from one of the region's respected boutique producers. While the house's flagship cuvées are designed for long-term cellaring, Marie Weiss was envisioned as an accessible, 'drink-now' counterpoint, offering wine lovers the pristine quality and structural precision of Ployez-Jacquemart without requiring years of bottle age.

## Interesting facts

- Marie Weiss is aged 'sur pointe' (neck-down) rather than on its side to limit heavy yeast contact while preserving freshness.
- The winery uses only the first-press juice, known as 'la cuvée', discarding coarser subsequent pressings.
- Malolactic fermentation is strictly blocked to maintain the wine's signature vibrant, electric acidity.

## Food pairing

The high natural acidity and fine, persistent mousse of this Champagne act as a palate cleanser, cutting effortlessly through rich, fatty, or fried foods. Its delicate fruit profile and mineral core harmonize beautifully with fresh seafood and shellfish, while the subtle autolytic complexity from lees aging complements earthy mushrooms and creamy cheeses without overpowering them.

## Wine making process

Crafted with meticulous care, Marie Weiss utilizes only the first-press juice (la cuvée) to ensure maximum purity and finesse. The grape must undergoes a double settling process (débourbage) before fermenting in temperature-controlled stainless steel vats. Malolactic fermentation is strictly blocked to preserve the grapes' natural, vibrant acidity and long-term freshness. Following secondary fermentation, the bottles are aged for 2.5 to 3 years in deep, cold chalk cellars. Uniquely, they are matured 'sur pointe' (neck-down) to limit excessive yeast contact while retaining anti-oxidative benefits. The wine is finished with a low dosage of approximately 6 grams per liter.