David Leclapart
Champagne 1er Cru Blanc de Noirs Pas Dose L'Astre
| Denomination | AOC Champagne Blanc de Noirs |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Champagne region (France) |
| Grape varieties | 100% Pinot Nero |
- Blanc de Noirs Premier Cru: Made from Pinot Noir from Trépail, Champagne appellation
- Pas Dosé (Zero Dosage): No added sugar, dry taste and clean finish
- Aromatic profile: Straw yellow colour, fine perlage, pronounced notes of red fruits
- Biodynamic viticulture: Use of natural preparations and grazing of Scottish sheep among the vines
- Pairings and serving: Ideal with raw dishes, sushi, fish and cheese; serve at 8–10 °C
Description
What kind of wine it is
Champagne L’Astre by David Leclapart is a zero dosage Blanc de Noirs that expresses the character of Pinot Noir with remarkable purity. Crafted using the Traditional Method, it stands out for its bright straw-yellow hue, enhanced by a fine and persistent perlage. On the nose, it releases clear notes of red fruits, while on the palate it is taut and elegant, with a very clean finish ensured by the absence of added sugars. Its vertical and rigorous profile makes it ideal for pairing with raw fish, seafood starters and cheeses, served at an optimal temperature between 8 and 10°C.
Where it comes from
This wine originates from Trépail, in the heart of the Premier Cru classified area. David Leclapart’s philosophy fully embraces biodynamic viticulture, foregoing synthetic chemicals in favour of natural preparations. To preserve the ecosystem’s balance, the rows of vines benefit from the growth of wild herbs and the estate uses a breed of Scottish sheep for mowing and natural fertilisation, moving them regularly between different plots. This deep connection with the land and respect for natural cycles give the Champagne a unique authenticity and freshness.
How it is produced
The vinification of the Pinot Noir grapes follows a minimal intervention approach, aimed at protecting the integrity of the raw material. The secondary fermentation takes place in the bottle according to the Traditional Method, followed by disgorgement. The producer chooses not to add any dosage: this pas dosé version preserves the natural character of the wine, offering a vibrant experience free from residual sugars. Thanks to meticulous care at every stage of production, this sparkling wine boasts excellent ageing potential, capable of evolving elegantly for several years.
History and Curiosities
Founded in 1988 in Trépail, the David Léclapart winery manages 3 hectares in Champagne, producing 15,000 bottles annually. The company adopts strict biodynamic cultivation, employing a rare breed of Scottish sheep to naturally graze and fertilise the rows. The pursuit of purity is reflected in minimal intervention in the cellar, creating zero dosage sparkling wines acclaimed with 96 points from James Suckling and 90 points from Robert Parker.
Awards
-
96/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
90/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
08 - 10 °C
Longevity:
05 - 10 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 Blanc de Noirs Pas Dose L'Astre |
|---|---|
| Type | White organic classic method sparkling wine pas dosé |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | France |
| Region | Champagne region |
| Vendor | David Leclapart |
| Story | History and Curiosities Founded in 1988 in Trépail, the David Léclapart winery manages 3 hectares in Champagne, producing 15,000 bottles annually. The company adopts strict biodynamic cultivation, employing a rare breed of Scottish sheep to naturally graze and fertilise the rows. The pursuit of purity is reflected in minimal intervention in the cellar, creating zero dosage sparkling wines acclaimed with 96 points from James Suckling and 90 points from Robert Parker. |
| Origin | Trépail, Champagne, France |
| Production technique | Traditional method for sparkling wine (classic method) |
| Wine making | Traditional method for sparkling wine (classic method), zero dosage (pas dosé). |
| Allergens | Contains sulphites |