Agrapart & Fils Vénus Blanc de Blancs 2015

Agrapart & Fils is a revered Champagne house founded in 1894 by Arthur Agrapart. Located in the village of Avize in the heart of the Côte des Blancs, the house is renowned for producing high-quality, terroir-driven Champagnes. Today, the estate is managed by Pascal Agrapart, who has continued the family tradition of crafting exceptional wines with a focus on sustainability and biodynamics. Vénus is one of their flagship wines, named after the horse that works the vineyards, and it is a tribute to the dedication to preserving traditional viticulture methods. The 2015 vintage was notable for its warmth and ripeness, yielding grapes of remarkable concentration and character.

The terroir of the Côte des Blancs is characterized by its chalky soils, which contribute to the minerality and elegance of Agrapart’s wines. The Vénus Blanc de Blancs is produced from a single vineyard, La Fosse, located in Avize. This vineyard is farmed biodynamically, and the wine is made from 100% Chardonnay grapes. Agrapart employs a minimalist approach in the cellar, with natural fermentation and minimal dosage, allowing the true expression of the terroir to shine through. The wine undergoes extended lees aging, enhancing its complexity and depth.

Appearance: The 2015 Vénus Blanc de Blancs presents a brilliant pale gold colour with fine, persistent bubbles that create a delicate mousse in the glass.

Aroma: The nose is enchanting, offering a bouquet of fresh citrus blossoms, green apple, and pear, layered with subtle notes of toasted almond, brioche, and a hint of chalky minerality.

Taste: On the palate, this Champagne is precise and vibrant, with flavours of lemon zest, crisp green apple, and white peach. There is a pronounced minerality, reflective of its chalky origins, alongside hints of hazelnut and a touch of creaminess from the lees aging. The wine’s acidity is lively yet perfectly balanced, providing structure and elegance.

Finish: The finish is long and refined, leaving a lingering impression of citrus and minerals, with a touch of salinity that invites another sip.

Food pairing: This Champagne would pair exquisitely with freshly shucked oysters, where its minerality and acidity will enhance the briny, oceanic flavours, and tempura batted duck eggs with spinach, olive soil, provolone, pecorino, Manchego, chive, and truffle emulsion; the wine's complexity and finesse will harmonize with the richness and earthy flavours of the dish, creating a luxurious and balanced pairing.