Champagne Margaine W131 Les Grands Arbres NV

Champagne Margaine W131 Les Grands Arbres NV is a distinctive Blanc de Blancs from Villers-Marmery in the Montagne de Reims, Champagne, France. Crafted exclusively from Chardonnay grapes, this cuvée exhibits aromas of lemon zest, white peach, and delicate floral nuances, underpinned by a subtle, chalky minerality. On the palate, expect a fine mousse, fresh acidity, and a clean, lingering finish that highlights the precision of its single-vineyard origin.

*Every effort is made to ensure the current cuvée 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: Blanc de Blancs Brut
Grape Varietal: 100% Chardonnay
Tastes Like: Citrus zest, white peach, subtle floral notes, chalky minerality
Alcohol Percentage: ~12%
Closure: Cork
Size: 750mL
Appellation: AOC Champagne
Region: Villers-Marmery, Champagne, France
Terroir: Premier cru chalky soils characteristic of Montagne de Reims
Aging: Extended lees contact for depth and complexity
Serving Temperature: 6–8°C – Best served well-chilled

Based in the premier cru village of Villers-Marmery, Champagne A. Margaine is a family estate renowned for showcasing the finesse and elegance of Chardonnay. This special cuvée, W131 Les Grands Arbres, highlights the domaine's meticulous approach to both vineyard management and cellar craftsmanship, resulting in a Champagne that captures the purity and nuanced expression of its terroir.

Seafood: Pan-seared scallops, poached lobster, or oysters with a mignonette sauce.
Poultry: Roast chicken with a citrus-herb rub or turkey breast in a light cream sauce.
Vegetarian: Asparagus risotto, creamy mushroom pasta, or a grilled vegetable tart.
Meat: Lean pork dishes, such as herb-crusted pork loin, letting the Champagne's brightness shine.

Fresh Goat's Cheese: Tangy and bright, mirroring the wine's citrusy acidity.
Brie: Mild and creamy, enhancing the Champagne's soft brioche notes.
Camembert: Slightly earthy, pairing well with the wine's subtle minerality.
Younger Comté: Semi-hard and nutty, adding a savoury element to the wine's crisp finish.

Seared Scallops with Lemon-Butter Sauce

Ingredients:

• 12 large scallops, patted dry
• 2 tbsp butter
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 1 tbsp lemon juice
• ¼ cup fish or chicken stock
• Salt and pepper, to taste
• Fresh chives or microgreens, for garnish

Instructions:

1. Warm the olive oil and 1 tbsp butter in a pan over medium-high heat. Season the scallops with salt and pepper, then sear for 1–2 minutes per side until golden. Remove and set aside.
2. Reduce the heat to medium. Add the chopped shallot, cooking until translucent. Deglaze the pan with lemon juice and stock, scraping up any browned bits.
3. Whisk in the remaining 1 tbsp butter, stirring until the sauce is emulsified. Adjust seasoning with salt and pepper.
4. Return the scallops to the pan briefly to warm through, coating them in the sauce.
5. Plate the scallops, garnish with chives or microgreens, and serve immediately.
6. Enjoy alongside a chilled glass of Champagne Margaine W131 Les Grands Arbres NV for a beautifully balanced pairing.