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- Iconic grower champagne with 7 different vineyards
- 100% Biodynamic produced wine
- Pair with a fresh seafood platter
7 Crus - referring to its origins in the seven villages of Avize, Cramant, Oger, Oiry, Avenay Val d’Or, Bergères-les-Vertus and Mardeuil. It’s typically blended from two different years, with half of the older vintage aged in oak barrels, and it consistently represents excellent value.
Made of 90 percent chardonnay and 10 percent pinot noir, this is ripe and generous, though its rich depth of fruit is also tethered by fresh, zesty acidity.
It’s notably fine in texture and sophisticated in tone, and it’s strongly marked by a stony, saline minerality that increases in intensity on the finish.
"It’s an excellent non-vintage champagne, and should become even more satisfying as it settles down with more post-disgorgement age." Peter Liem
Founded in 1894 by Arthur Agrapart, this outstanding estate in Avize acquired much of its present vineyard land during the 1950s and ’60s, thanks to Arthur’s grandson Pierre. Since 1984 it has been run by Pascal Agrapart (pictured), who has taken the domaine to ever-greater heights, emphasizing natural viticulture and the expression of terroir.
Agrapart's vineyards are spread over 70 parcels, the majority of which lie in the grand cru villages of Avize, Cramant, Oiry and Oger. Average vine age is about 35 years, with the oldest vines in Avize over 60 years. Pascal Agrapart is uninterested in being labeled as either organic or biodynamic, but he does feel that it’s important to work according to natural rhythms and sensibilities, and both the vineyard work and the work in the cellar follow this philosophy. No chemical pesticides or weedkillers are ever used, and all of the vineyards are worked manually, encouraging the roots to descend deeper. Agrapart places great importance on the proper technique and timing of pruning to control vineyard maladies, and some homeopathic treatments are also used in the vines to control parasites.
As expected for a Champagne estate that places a strong emphasis on viticulture, the average potential alcohol at harvest is very high here, normally around 11 degrees, and Agrapart virtually never chaptalizes any of his wines. The grapes are pressed with a traditional Coquard vertical press, and fermentation is carried out with natural yeasts, which Agrapart feels is crucial to the expression of terroir. Malolactic fermentation is completed for all the wines, and a portion of the best wines of the harvest are aged in old, 600-liter demi-muids: “the older the better,” says Agrapart, as he hates the flavors of new barrels. The wines are typically bottled around the full moon of May, with no fining, no filtration and no cold stabilization. Peter Liem.
Technical Details: 90% Chardonnay, 10% Pinot Noir. Full malolactic fermentation. Aged 3 years on lees. Dosage: 5g/L.
As this champagne is very fresh and fine, it can be enjoyed easily by itself as an aperitif or be paired with a fresh seafood platter.