Champagne Margaine Special Club 2015

Champagne Margaine Special Club 2015 is a premier cru Blanc de Blancs from Villers-Marmery in the Montagne de Reims, Champagne, France. Composed solely of Chardonnay from the excellent 2015 vintage, it presents alluring aromas of citrus zest, white peach, and nuanced floral notes, all backed by a refined minerality. On the palate, expect a delicate mousse, lively acidity, and a long, precise finish that underscores its notable vintage quality.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific batch or disgorgement date, please contact us prior to ordering.

Type: Sparkling Wine (Champagne)
Style: Vintage Brut Blanc de Blancs
Grape Varietal: 100% Chardonnay
Tastes Like: Lemon zest, white peach, subtle floral hints, chalky minerality
Alcohol Percentage: ~12%
Closure: Cork
Size: 750mL
Appellation: AOC Champagne
Region: Villers-Marmery, Champagne, France
Terroir: Chalk-rich soils characteristic of the Montagne de Reims
Aging: Extended lees aging for enhanced complexity and finesse
Serving Temperature: 6–8°C – Best served well-chilled

Champagne A. Margaine is a family-run estate in the premier cru village of Villers-Marmery, specialising in Chardonnay-driven Champagnes. As part of the esteemed "Special Club" group, this cuvée represents the pinnacle of the house's craftsmanship, reflecting both the unique terroir of Villers-Marmery and the exceptional quality of the 2015 harvest.

Seafood: Poached lobster, seared scallops, or fresh oysters with a mignonette sauce.
Poultry: Roasted chicken seasoned with lemon and thyme, or turkey medallions in a light cream sauce.
Vegetarian: Asparagus risotto, white truffle pasta, or grilled vegetable terrine.
Meat: Lean pork dishes, such as pork tenderloin with herbs, allowing the Champagne's brightness to shine.

Fresh Goat's Cheese: Tangy and bright, mirroring the wine's citrus-driven acidity.
Brie: Mild and creamy, complementing the subtle brioche undertones from lees aging.
Camembert: Soft and slightly earthy, balancing the cuvée's refined minerality.
Comté: Semi-hard and nutty, providing a savoury contrast to the Champagne's crisp finish.

Pan-Roasted Chicken with Lemon-Herb Butter

Ingredients:

• 4 chicken breasts (skin-on, boneless)
• 2 tbsp butter
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Zest of 1 lemon
• 1 tbsp chopped fresh thyme (or your preferred herb mix)
• Salt and pepper, to taste
• Optional: a splash of chicken stock or white wine for deglazing

Instructions:

1. Preheat the oven to 190°C. Season the chicken breasts with salt and pepper.
2. In a small bowl, mix softened butter with minced garlic, lemon zest, and chopped thyme.
3. Heat the olive oil in an ovenproof skillet over medium-high heat. Place chicken breasts skin-side down and sear until golden, about 3–4 minutes. Flip and sear the other side briefly.
4. Spread or spoon the lemon-herb butter over the chicken, then transfer the skillet to the oven. Roast for 10–12 minutes, or until the chicken is cooked through (internal temperature of 75°C).
5. If desired, remove the chicken and deglaze the skillet with a splash of chicken stock or white wine to create a quick pan sauce.
6. Serve the chicken with the pan juices or sauce drizzled on top, and pair with a chilled glass of Champagne Margaine Special Club 2015 to elevate the dish's flavours.