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

    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+.

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Further details
Winemaker
Pascal Agrapart, Agrapart & Fils
Location
Based in Avize.
Size of domaine
Domaine comprises 62 parcels of vines totalling 9.75 hectares. Majority of wines in grand cru villages of Avize, Cramant, Oger and Oiry.
Grape
100% Chardonnay – 45 year old from the vineyard of La Fosse in Avize.
Terroir
Just one third of a hectare. Selection massale on 41B rootstock. Lower slope of the La Fosse vineyard that lies on a chalkier portion of the slope.
Viticulture
Pascal not interested in being tagged ‘organic’ or ‘biodynamic’ but does feel that it is important to work according to natural rhythms and sensibilities. No chemical pesticides or weed killers ever used. This vineyard is cultivated using no mechanical means, and ploughing is carried out by a Boulonnais mare the first of whom was called Venus. Horse ploughing means that the soil is better aerated and less compacted. Pascal attaches great importance to the proper technique and timing of pruning to control vineyard maladies. Manual leaf thinning, manual harvest. Yields around 50hh. This cuvee has been produced since 2001.
Vinification
Usually produce 11% natural alcohol; never chaptalises. Grapes pressed with a traditional coquard vertical press and ferments with natural yeasts only. Malolactics completed 100%. The wine is aged 100% from a single year in demi-muids (5-10 years old). The wine is traditionally bottled around the full moon of May with no fining, filtration or cold stabilisation. 24g of sugar for secondary fermentation carried out under cork for extra complexity. Minimum period of 4½ years sur latte. 50mg/litre S02. No dosage. Produces 2,500 bts a year.
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