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Champagne Grand Cru AC 2012 Extra-Brut, Minéral
  • 324. Champagne Grand Cru AC 2012 Extra-Brut, Minéral

    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 2023+.

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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 year old vines in the vineyards of Le Champ Bouton in Avize and Bionnes in Cramant. Selection massale on 41B rootstock.
30cm of topsoil overlie a hard white chalk of the same geological profile in the 2 villages – the 2 vineyards are located closed to each other. The terroirs are selected to produce a champagne that expresses a chalky style as opposed to the limestone-clay side of Avizoise.
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 60hh.
Usually produce 11% natural alcohol; never chaptalises. Vintage wine only. The wine is aged 50% (Avize) in cuve and 50% (Cramant) in 5-10 year old demi-muids. Grapes pressed with a traditional coquard vertical press and ferments with natural yeasts only. Malolactics completed 100%. The wines are traditionally bottled around the full moon of May with no finishing, filtration or cold stabilisation, 24g of sugar for secondary fermentation under capsule. Minimum period of 4½ year sur latte to give exceptional depth of flavour. S02 50mg/litre. Pascal makes his own liqueur for the dosage from a blend of wine and cane sugar. Dosage of 4g/l, so extra brut. Produces 10,000bts a year.
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