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Champagne Agrapart  Grand Cru Venus

Champagne Agrapart

Champagne Agrapart Grand Cru Venus

฿12,400

SKU:WSP1248DHIn stock
WA95

Vénus is Agrapart's most uncompromising statement: zero dosage (Brut Nature), sourced exclusively from La Fosse aux Pourceaux, a single parcel of 0.3–0.6 hectares in Avize planted in 1959 on mixed chalk-and-clay soils — the geological middle ground between the pure belemnite chalk of Minéral and the heavier clay-over-limestone of Avizoise, just metres apart on the same east-facing Côte des Blancs slope. That chalk-clay mix delivers both the saline tension of the Côte's bedrock and a textural density that makes zero dosage viable where pure-chalk parcels would feel austere. 100% Chardonnay, hand-harvested and vinified parcel-by-parcel in old 600 L demi-muids with indigenous yeasts; full malolactic fermentation; no new oak at any stage. Crucially, Vénus undergoes second fermentation under cork (agrafé) rather than crown cap — a deliberate choice that introduces micro-oxidation during the secondary fermentation itself, adding complexity unavailable to most Champagnes. Unfined and unfiltered, with a minimum of 4+ years on lees in chalk cellars at constant 10 °C. The 2009 vintage — a warm, generous year in Champagne — brings ripe stone-fruit density to the cuvée's structural frame, softening the zero-dosage austerity while the old-vine concentration sustains the finish. Drink 2024–2038.

Details

Country
France
Region
Champagne
Subregion
Côte des Blancs
Variety
Chardonnay, Pinot Noir, Pinot Meunier
Vintage
2009
Bottle size
750 ml
Body
Medium-Full
Acidity
Full
Tannin
Light

Taste profile

BodyMedium-Full
LightMediumMedium-FullFull
AcidityHigh
LowMediumMedium-HighHigh
TanninLow
LowMediumMedium-HighHigh
SweetnessDry
DryOff-DryMedium-SweetSweet

Pairs well with

  • Shellfish & crustaceans
  • Hard & aged cheese
  • Caviar & luxury seafood
  • Grilled & roasted fish
  • Creamy pasta & risotto
  • Roast poultry & chicken

Sommelier’s pick: Grilled langoustine with brown butter and sea herbs · Aged Comté with walnut bread · Seared scallop with cauliflower purée and caviar

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