Marc Hébrart started making Champagne in 1964 when he founded his eponymous estate in the Vallée de la Marne, and became a member of The Special Club in 1985. In 1997 his son, Jean-Paul Hébrart took over the operations. Jean-Paul farms 14 hectares of vines on 65 different sites in 6 villages: the 1er cru vineyards of Mareuil-sur-Aÿ, Avenay, Val d’Or and Bisseuil and the grand crus villages of Aÿ, and Chouilly and Oiry in the Côte des Blancs. The vines are farmed sustainably, avoiding synthetic treatments as much as possible, and parcels are vinified separately to preserve their distinct identities in glass lined stainless steel and ceramic tanks, although he is slowly phasing out the ceramic as it is more difficult to control the temperature. Hébrart is also experimenting with barrel fermentation and indigenous yeast fermentation for some of his older vine parcels.

Marc Hébrart's Special Club Brut is made from 100% Chardonnay; 50% Grand Cru fruit from Oiry, Chouilly and Avize, and 50% from the Premier Cru Dizy. The wine is aged in stainless steel tanks where it undergoes full malolactic conversion, then aged sur latte for 36 months before being disgorged.