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

    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+. 

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Further details
Pascal Agrapart, Agrapart & Fils
Size of domaine
Domaine comprises 62 parcels of vines totalling 9.75 hectares. Majority of wines in grand cru villages of Avize, Cramant,Oger & Oiry.
100% Chardonnay. 40 to 50 year old vines in the vineyards of Les Robarts and La Voie d’Epernay in Avize. Selection massale on 41B rootstock.
The vineyards lie adjacent to each other on the Avize hillside north of the village itself. There is a deeper layer of chalky-clay soils here overlying the chalks and these vineyards have been selected to offer a contrast to the chalkier style of Venus.
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. All of the vineyards are ploughed. Pascal attaches great importance to the proper technique and timing of pruning to control vineyard maladies. Some homeopathic treatments also used in the vines to control pests. Manual leaf thinning, manual harvest. Yields around 50hh. The cuvée has been produced since 1995.
Usually produces 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 only in 5-10 year old demi-muids. The wines are traditionally bottled around the full moon of May with no finishing, filtration and no cold stabilisation. 24g of sugar for secondary fermentation under cork for extra complexity. Minimum period of 4½ year sur latte. Pascal makes his own liqueur from a blend of wine and cane sugar. Dosage of 4g/l. S02 50mg/litre. Rich, dense champagne that benefits from oxygen after opening and can be carafed. Produces 4,000bts a year.
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