David Léclapart : L'Aphrodisiaque 2016

Characteristics and tasting tips for L'Aphrodisiaque 2016 by David Léclapart

Tasting

Appearance
The appearance is a pale gold with golden highlights, enlivened by a fine and regular effervescence.

Nose
The bouquet reveals a delicate aromatic palette, dominated by white fruits, particularly ripe pear and apple. Notes of candied lemon, marzipan, and white flowers are added, accompanied by nuances of candied fruits that enrich the whole.

Palate
The attack reveals a silky texture, carried by invigorating bubbles. The palate expresses a beautiful richness with aromas of candied fruits, while maintaining a remarkable mineral freshness. The finish is characterized by its aromatic persistence and a delicate acidity, imparting liveliness and elegance.

Food and Wine Pairings

This Champagne pairs perfectly with seafood, grilled fish, or poultry dishes. It is also a refined accompaniment to a fine aperitif or a selection of various cheeses.

Service and Storage

L'Aphrodisiaque 2016 can be tasted now to enjoy its freshness and aromatic expression.

Other specifics

This Premier Cru Brut Nature Champagne thus has a dosage of 0 g/L and an alcohol content of 12.5%.

A biodynamic Champagne from Trépail, a pure expression of the Montagne de Reims

The Estate

Founded between 1996 and 1997, when David Léclapart took over the family estate after the death of his father, this rare Champagne from Trépail has established itself as a reference for biodynamics in Champagne. Demeter certified since 1998, David Léclapart cultivates 3 hectares, planted mainly with Chardonnay, according to biodynamic principles. The estate produces 15,000 bottles annually, vinified without chemical additives and with minimal sulfur. As the spiritual heir of Anselme Selosse, David Léclapart creates cuvées starting with the letter A, characterized by their purity and energy.

The Vineyard

The vines grow on the Premier Cru terroir of Trépail, located on the Grande Montagne de Reims in the Marne department. The clay-limestone soil of the upper Campanian gives the wine its characteristic minerality. The planting density is 10,000 vines per hectare, with Chablis pruning and an average yield of one kilogram per vine. The harvest is carried out manually to preserve the integrity of the grapes.

Winemaking and Aging

L'Aphrodisiaque 2016 is vinified pure from a blend of 'tailles'. After direct pressing on a traditional vertical press, spontaneous alcoholic fermentation with indigenous yeasts takes place over a period of three weeks to two months. No enzymes, filtration, or fining are used. Malolactic fermentation also occurs spontaneously. The Champagne then benefits from aging on lees for at least 44 months before disgorging.

Grape Varieties

Chardonnay (80%), Pinot Noir (20%).