Terroirs is produced from only great sites and is 100% Grand Cru. The fruit comes from four villages in the Côte des Blancs: Avize, Cramant, Oger and Oiry, the vines, on average, 40 years of age. After a natural fermentation, half of the wine was matured in large format, neutral oak and spent up to 48 months on lees. Dosage usually is limited around five grams per litre.
These winemaking standards, like the viticulture, are far higher than any Grande Marque prestige cuvée we know of, making this wine an undeniable bargain. Emblematic of the lacy depth and purity that Pascal Agrapart channels into all his wines, it is a wonderfully textured, pulpy and vibrant study of Côte des Blancs greatness. It is also utterly delicious and one of Champagne's most compelling wines. - Importer Note
In the heart of the Côte des Blancs, in the village of Avize, Pascal Agrapart carefully tends his vines in one of the 70 (!) micro plots that he grows. His 10 or so hectares of vines are scattered mostly throughout Avize, but with small holdings in Cramant, Oiry and Oger as well - all classified Grand Cru.
Pascal is a proud grower-producer, relying on his own natural viticulture and grapes, rather than buying in fruit from elsewhere. In this way he controls every step of the process, choosing to farm organically with no pesticides or herbicides used, and the rows ploughed by horse. The grapes are, of course, all harvested by hand. His vines are some of the oldest in the Côte des Blancs with the majority over 40 years of age and naturally low-yielding.
Originally established in 1894 by Pascal's grandfather, the estate was managed by Pascal's father from the 1950s, until 1984 when Pascal himself took over. The wines have never been better, and Agrapart was recently awarded the coveted Trois Etoiles (three stars) by La Revue du Vin de France. To put this in perspective, there are only 9 Champagne houses that hold this honour, and Pascal is among the esteemed company of houses such as Selosse, Krug, and Egly-Ouriet.
The wines of Agrapart are typified by an intensity and precision that sets them apart from some of the houses making richer, fuller styles. Pascal picks earlier, uses larger, older wood and bottles earlier, resulting in wines that are less influenced by oxygen. In the winery, Pascal vinifies using natural yeasts, emphasising the truest expression of his terroir. Dosage, which is done with a traditional liqueur d'expédition of cane sugar, varies from wine to wine, although it is usually around 3 or 4 g/L, showcasing the exceptional precision and linear focus of his Champagnes.
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