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Agrapart & Fils

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  • 308. Champagne AC NV Brut, Les 7 Crus

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    Agrapart & Fils

    90% Chardonnay, 10% Pinot Noir (12% alc.)

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    This comes from vines in seven villages, including the grands crus of Avize and Cramant. Blended from the 2013 and 2012 vintages and given over two years sur lattes, the dosage of 7g/l is well judged, helping to emphasize its driving fruitiness and minerality. It is a perfect example of how a good non-vintage balances character and authenticity with sheer, delicious drinkability. For drinking now to 2019.

  • 309. Champagne Grand Cru AC NV Extra-Brut, Terroirs

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    Agrapart & Fils

    100% Chardonnay BdeB (12% alc.)

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    A blend of the 2011 and 2012 vintages, made exclusively from 25-40 year old vines in the grands crus of Avize (50%), Cramant, Oger and Oiry. Fabulous colour with more depth than Les 7 Crus. It is a much finer, more structured champagne aged for 35 months sur lattes. There are buttery and brioche notes on the palate with hints of menthol and liquorice too. It has a 5g/l dosage. For drinking now to 2019.

  • 310. Champagne Grand Cru AC NV Extra-Brut Complantée

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    Agrapart & Fils

    25% Chardonnay, 15% Pinot Noir, 15% Pinot Meunier, 15% Pinot Blanc, 15% Petit Meslier, 15% Arbanne (12% alc.)

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    Pascal complanted 0.30h of vines in 2003 in the lieu-dit of Fosse à Bull in Avize, and one of his aims was to show that the terroir dominates the grape varieties. A blend of 80% 2013 and 20% 2012 aged in demi-muids and then given a couple of years in bottle, it received a 5 g/l dosage. Slightly peppery on the nose, with citrus fruits and nuts on the palate, with a subtle chalkiness that adds to the intrigue of a long finish. As of today Pascal doesn’t think that tasting clearly indicates the specific character of any of the varieties; it's all about terroir. For drinking now to 2019.

  • 311. Champagne Grand Cru AC 2010 Extra-Brut, Minéral

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    Agrapart & Fils

    100% Chardonnay BdeB (12% alc.)

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    Made from two different parcels, Le Champ Bouton in Avize and Les Bionnes in Cramant, where the vines are very close to the chalky subsoil, Minéral has a beautiful pale gold colour and is taut and reticent on the nose with a pronounced chalky minerality cosseting the fruit. On the palate it is slightly salty with a hint of iodine (and becomes truffley with ageing), racy and stylish with a poise and fruit reminiscent of grand cru Chablis. It has a 5g/l dosage. For drinking now to 2021+.

  • 312. Champagne Grand Cru AC 2010 Extra-Brut, l’Avizoise

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    Agrapart & Fils

    100% Chardonnay BdeB (12% alc.)

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    This outstanding champagne comes from 50 year old vines in the lieux-dits of Les Robarts and La Voie d’Epernay on the Avize hillside, where there is a thin layer of clay over the chalk. The fermentation in bottle is carried out under cork rather than capsule, with a minimum of five years on the lees. There is a notable step up in quality with Avizoise which has a dense, rich style and complex flavours. On the nose you can smell mangoes and exotic fruits, which follow through on the palate, where ripe peaches show, with toasty, grilled notes (typical of a champagne aged under cork) and hint of truffle and mushroom too. Dosage of 5g/l. Very limited quantity. For drinking now to 2021+. 

  • 313. Champagne Grand Cru AC 2010 Brut Nature, Vénus

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    Agrapart & Fils

    100% Chardonnay BdeB (12% alc.)

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    The vines used for Vénus are planted on a lower slope in Avize called la Fosse. The soil here is light and airy, not compacted at all (no machines are used in this vineyard, just work by foot and by a horse for ploughing), close to the chalk for the upper two thirds and then clay over chalk at the bottom. Like the Avizoise, this has been aged under cork for five years. By comparison, it is a tauter, purer style, with a crystalline precision. On the nose there are brioche and truffle notes, tethered by a chalky, iodine mineral quality. It is finely hued and harmonious on the palate with a silky texture and long finish. 3 stars Peter Liem. Very limited quantity. For drinking now to 2020+.