Pascal Agrapart, fourth generation custodian, now runs the estate. His oldest son, Ambroise Agrapart, recently joined the domaine. Together, they manage 10 hectares of predominantly Chardonnay vineyards, the vast majority of which are Grands Crus and primarily in the villages of Avize, Oger, Cramant and Oiry. Some of their vines are more than 70 years old, among the oldest in the Côte des Blancs.
Ever since his arrival at the Domaine in the late 1980s, Pascal was very aware of how precious their plots of vines were. He knew how to ardently work his vines to push the boundaries of champagne production. Every decision at the Domaine follows a committed guideline, that of extracting the purest expression from the chalky soils through the cultivation of healthy and vibrant grapes. The winemaker believes it is necessary to work the vines like a garden. The land is grassed and plowed when necessary to limit plant competition. Nothing is left to chance, whether it's the optimal grape ripeness to reduce dosage, respect for living organisms and soil plowing, land protection with natural composts, or very minimal intervention in the winemaking process.
The wines are never fined or filtered, and bottle riddling is done by hand. Among the various cuvées produced at the Domaine, it is appropriate to start with the iconic Terroirs to understand the Maison's aesthetics. The wine is a blend of three plots from the Grand Cru Avize. It is aged in barrels and aged on lees for four years, achieving a noble and textured balance.
Avizoise is a tribute to the Grand Cru Avize, with the gathering of four dense, clay-rich plots and resulting in a complex champagne of power and linearity.
Minéral aptly bears its name on the label: the grapes from Cramant and Avize take root in more calcareous and poor soils. Precision and length are what define this cuvée.
The jewel of the Domaine is undoubtedly the cuvée Vénus, named after the horse that works this 0.6-hectare parcel. The grapes come from the locality called "La Fosse," very the soil is chalky at the top of the hill and clayey at the bottom, with a ditch at this point that collects and drains rainwater. Vinification takes place in demi-muids, and the wine undergoes no dosage after four years of aging on the fine lees. Lastly, there is the cuvée Expérience, which is a champagne Brut Nature Grand Cru Blanc de Blancs and represents the ultimate challenge of natural champagne. This cuvée is produced from old vines in Avize and is crafted without any exogenous additives. Bottling is done by hand with cork stoppers and wire cages. Disgorgement takes place two months before sale, with no dosage added.
The "Agrapart style" is unique: tension, energy, and texture on the palate.
