David Leclapart
Champagne 1er Cru L'Aphrodisiaque Pas Dosè
| Denomination | AOC Champagne Premier Crus |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 80% Chardonnay, 20% Pinot Nero |
- Champagne Premier Cru non-dosé: dry, with no added sugars
- Biodynamic in Trépail: managed without chemicals, sheep used for grass cutting and fertilisation
- Blend of 80% Chardonnay, 20% Pinot Noir: elegant and bright character
- Aromas of mint, spices, almond and flowers; creamy taste with yeasty notes
- Fine and persistent perlage: ideal at 6-8°C with shellfish and fish
Description
What kind of wine it is
Champagne 1er Cru L’Aphrodisiaque Pas Dosé by David Leclapart is an elegant Traditional Method sparkling wine, crafted from a skilful blend of Chardonnay and Pinot Noir. With no added sugar dosage, it offers a pleasantly dry profile, enriched by a fine and persistent perlage. On the nose, it reveals hints of mint, spices, almonds and pressed flowers, leading to a taut and complex palate. The taste is enveloped by creamy and yeasty notes, guiding the sip towards a long and deeply expressive finish.
Where it comes from
This Premier Cru originates in Trépail, in the prestigious Champagne region. Winemaker David Leclapart cultivates his vineyards according to the principles of biodynamic viticulture, aiming to reflect the authenticity of the terroir. The agricultural management excludes the use of synthetic chemicals, encouraging natural grass cover and the use of natural preparations. To maintain soil fertility, the estate employs rare Scottish sheep, which are regularly moved between plots to manage mowing and provide natural fertilisation. From this vibrant ecosystem comes an annual production of around 15,000 bottles, a sincere and unspoilt expression of the terroir.
How it is produced
Production begins with grapes grown in full respect of the environment. In the cellar, the process follows the rules of the Traditional Method, with secondary fermentation in the bottle defining the wine’s elegance. The choice of the pas dosé style, with no added sugars, shapes a bold and luminous character, enhanced by a brilliant golden yellow hue. This artisanal philosophy consolidates a dry and vibrant flavour profile, ideal for the most refined occasions. Recommended serving temperature is 6-8 °C, and the Champagne pairs harmoniously with starters and shellfish, naturally enhancing prawn skewers and fish-based dishes with its lively character.
History and Curiosities
In Trépail, the independent winegrower David Leclapart enhances the Champagne terroir through rigorous biodynamic viticulture. On his three hectares, cultivated without the use of synthetic chemicals, rare Scottish sheep take care of mowing and natural fertilisation. From this deep ecological connection comes L’Aphrodisiaque, an exceptional Premier Cru pas dosé produced according to the traditional method. The annual production of around 15,000 bottles offers a vibrant sip, balancing artisanal expertise and vital energy.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
15 - 25 years
- Start up year: 1988
- Oenologist: David Leclapart
- Bottles produced: 15.000
- Hectares: 3
In 2000, three years have passed since the beginning of biodynamic conversion, the amount of time that experts consider essential for first tangible results. Another radical choice - not ever dose sparkling wines - adds further difficulties, because it highlights the unevenness of enforcement, and the smallest uncertainty of health or maturity of the grapes. The rain-soaked 2001 is one of the worst years for Champagne, in the meantime, his '99 and 2000 began to get noticed by consumers and by some observer. First successes of David and the state of perfect health of the grapes - in a region with a so difficult climate - reassure the family and intrigue villagers.
The exclusion of any synthetic chemical products, the total and spontaneous revegetation of the soil, the use of biodynamic preparations, not satisfie the desire for naturalness of this winemaker. Since 2002, Léclapart realizes an old project: the sheep in the vineyard. These animals have a double advantage: fleecing of course the grass without threatening the vines and fertilized the soil by returning the native plant material in an elaborate form.
"The sheep - says David -is an animal of light, we have always needed in a region so Nordic. There is a complicity between the animal and the plant, which "feels" the presence. I also like the idea of returning to the landscape a variety that the monoculture of the vine has almost erased. I know my neighbors to take me crazy and that's why I tell them that sheep are only used to mow and fertilize"
Belonging to a Scottish rare breed , these animals can remain outdoors during the day and the night in all weathers. Léclapart borrowed them from a shepard of the Ardennes, which will take them back in spring.
Sheeps are moved from one plot of land to another every 15/20 days, but obviously each vineyard should be fenced from time to time. Read more
| Name | David Leclapart Champagne 1er Cru L'Aphrodisiaque Pas Dose |
|---|---|
| Type | White organic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 80% Chardonnay, 20% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | David Leclapart |
| Story | History and Curiosities In Trépail, the independent winegrower David Leclapart enhances the Champagne terroir through rigorous biodynamic viticulture. On his three hectares, cultivated without the use of synthetic chemicals, rare Scottish sheep take care of mowing and natural fertilisation. From this deep ecological connection comes L’Aphrodisiaque, an exceptional Premier Cru pas dosé produced according to the traditional method. The annual production of around 15,000 bottles offers a vibrant sip, balancing artisanal expertise and vital energy. |
| Origin | Trépail (France) |
| Production technique | Traditional method (bottle fermentation) |
| Wine making | Traditional method (bottle fermentation), pas dosé/zero dosage; grapes from biodynamic viticulture without synthetic chemicals, using biodynamic preparations and sheep for mowing and fertilising the vineyards. |
| Year production | 15000 bottles |
| Allergens | Contains sulphites |