Champagne Offering.pdf - Tenzing Wine and Spirits
Champagne Offering.pdf - Tenzing Wine and Spirits Champagne Offering.pdf - Tenzing Wine and Spirits
Blanc de Blancs 2007Alfred Gratien Blanc de Blancs is produced exclusively from grand cru and premier cru vineyards in the Côte des Blancs, the ancientchalk ridge of the Paris Basin, in the villages of Vertus, Le Mesnil sur-Oger, and Cramant. Primary fermentation occurs in 228 L barrelsand the wine is kept in barrels through March. Malolactic fermentation is prevented to preserve the characteristics of the Chardonnayand the terroir of the Côte des Blancs as well as to achieve optimal freshness, acidity, and longevity. Dosage = 8 g/LCuvée Paradis Brut 2005 (available in 1.5L)Alfred Gratien’s flagship prestige cuvée is exclusively produced from premier and grand cru vineyards in the Côte des Blancs (Chardonnay)and the Montagne de Reims (Pinot Noir). Primary fermentation occurs in 228 L barrels and the wine and malolactic fermentationis prevented. Following second fermentation, the wine is closed with a wired natural cork and aged for 6 years sur lie. Riddling,disgorgement, and bottling is all done by hand. Dosage = 8 g/LCuvée Paradis Brut Rosé 2006This blend is accentuated by the richness of the Pinot Noir (42%) and the lively, citrus bouquet of the Chardonnay (58%). The winespends 6 years sur lie in wired natural cork. Riddling, disgorgement and bottling is all done by hand. Dosage = 8g/LCuvée Passation 2002 (1.5L)Limited edition, extra special cuvée made in the outstanding year of 2002, which experts describe as one of the best climatic years inthat decade. Nicolas and Jean-Pierre Jaeger reserved 450 magnums of this prestige blend from Grand Crus Chardonnay and Pinot Noirrespectively from Mesnil and Bouzy areas. Dosage = 8 g/LBrut Millésimé 2000A powerful reflection of the outstanding millennial harvest with intense buttery and toasted aromas coupled with a rich mouthfeel anda bracing acidity that lends freshness and elegance. 64% Chardonnay, 25% Pinot noir, 11% Pinot Meunier vinified in small oak casksfor 6 months followed by sue lie ageing for seven years. Dosage = 8.5 g/LBrut Millésimé 1999“With a texture that caresses the palate, this is all about finesse. Finely arranged layers of dried black cherry and currant, quincepaste, fleur de sel, vanilla, smoke and toasted coconut find lovely balance with subtle, mouthwatering acidity. The finish is long andfocused,” says Alison Napjus for Wine Spectator. 63% Chardonnay, 17% Pinot Noir and 20% Pinot Meunier that rested in bottlefor at least 7 years. Dosage = 8 g/LAlfred Gratien Library CollectionA special release 6 pack containing 2 bottles each of late release Millésimé 1998, Millésimé 1997, and Millésimé 1996 that have beenaged in Champagne Alfred Gratien’s impeccable chalk cellars in Épernay. For all vintage Champagnes, Alfred Gratien has alwayschosen a wired, natural cork for sealing the bottle during the second fermentation because its permeability and flexibility allows thesmall amounts of oxygen necessary for evolution to permeate. Once bottled, vintage Champagnes are aged in their cellars for 7 yearsminimum prior to release. There are very few 1996s still on the market so this is a rare opportunity to be able to offer one, as part of avertical lineup (that can also be coupled with the remarkable 1999 vintage that we also have available)2Brut Millésimé 1998The growing season in 1998 was characterized by extremes, with wild fluctuations between hot and cold weather in spite of which thegrapes managed to thrive. The harvest began on the 12th of September under heavy rain, but the sun miraculously returned by the14th, drying out the grapes and rapidly increasing the sugar levels over the following two weeks. There is much variation in richness butin general Champagnes from 1998 are firmly structured. 60% Chardonnay, 20% Pinot Meunier, 20% Pinot Noir“1998 was a generous vintage of superb quality.”Brut Millésimé 1997-Nicolas Jaeger, cellar masterThe winter was extremely cold, and there were periods of frost that lasted into the spring. Despite that, the flowering was relatively earlyfollowing a sudden burst of warm weather. A period of cool weather followed, and the rest of June was particularly wet. The weathercleared up in July, and August was very hot, leading up to a sunny and dry harvest in mid-September. Following such a highly acclaimedvintage as 1996, 1997 has often been overlooked but great forward, succulently fruity champagnes that thrive on their rich depth andhigh ripeness, yet are balanced with above average acidity levels were produced. 66% Chardonnay, 24% Pinot Noir, 10% Pinot Meunier“ This intense full bodied Champagne reflects the exquisite ripeness and balance typical of the exception 1997 vintage.”-Nicolas Jaeger, cellar masterBrut Millésimé 19961996 has been described as the greatest Champagne vintage of the nineties, the greatest Champagne vintages of the twentieth century, and eventhe greatest vintage ever in Champagne due to its combination of high ripeness and high acidity. The year began with a dry, cold winter followedby dramatic weather fluctuations. The summer was mostly hot and dry up until the latter part of August, and a northerly wind continued to blowthroughout the season. Cold September nights in the weeks leading up to the harvest preserved a now famous acidity—the harvest began as earlyas September 14 in some areas, and continued until mid-October under sunny skies. 65% Chardonnay, 18% Pinot Noir, 17% Pinot Meunier“The 1996 Millésimé offers a palate which masterfully combines exceptional power, finesse, and intensity”-Nicolas Jaeger, cellar master
CHAMPAGNE DAVID LÉCLAPARTMontagne de Reims- TrépailHistory & PhilosophyDavid Léclapart is a fourth generation Champagne house located in the Premier Cru village of Trépail in the Montagne de Reims.When his father passed away in 1996 and his mother asked him to take over the estate, he agreed to do so only on the conditionthat he would be able to farm them biodynamically. Since the 2000 vintage the estate has been certified biodynamic by bothEcocert and Demeter. David, himself, biodynamically farms his three hectares of land divided among 20 parcels, guided by theprinciples of purity, energy, pleasure and ecology. He believes the creative forces behind biodynamics (water, earth, wind, and fire)works in perfect accordance with his four principles to show how nature expresses itself through Champagne. These practices aretranslated in the cellar, where there is minimal intervention. David does not use any reserve wines, dedicated to transmitting theindividual characteristics of each vintage into his wines.Village:TrépailRegion:Montagne de ReimsFounded: 1988Proprietor & Winemaker: David LéclapartCultivated AreaTopography:Soil Type:Annual Production:Viticulture & VinificationDavid’s three hectares of vineyards sit east-south-east facing in the village of Trépail.Montagne de Reims is primarily known for Pinot Noir; but, in the village of Trépail, the soilof chalky marl with pockets of sandstone is ideal for growing Chardonnay. 90% of David’sproduction is Chardonnay with the remaining 10% of Pinot Noir used to make his rosé. Hisbiodynamic practices in the vineyard translate into minimal intervention in the cellar; no fining,filtration, cold stabilizing or induced malolactic fermentation. All his wines are fermentedin enameled vats or used oak barrels (purchased once from LeFlaive) or a combination of both.Malolactic fermentation is not induced but allowed to complete with indigenous yeast for allof the cuvées, in order to stabilize the wines and to minimize the use of sulfur. The wines areleft on their fine lees until August or September, just before the next year’s harvest, and they arebottled without dosage. While his wines are picked from single vintages, David keeps them onthe lees for less than three years, which is why he cannot vintage date. The cuvées have poeticnames that all begin with the letter ‘A’ to denote the new start David made in 1998; Amateur(Connoisseur), Artiste (Artist), Apôtre (Apostle) and Alchimiste (Alchemist).3 hectaresRolling hillsChalky marl15,000 bottles“The objective is to respect that which is born in the vines and to enable that to be transmitted to the winedrinker without modifying. Just accompanying it, following it and preparing it so that the drinker canunderstand, enjoy and get those elements from the wine they’re drinking.” -David LéclapartL’Amateur Blanc de Blancs Extra Brut 2009L’Amateur serves as an introduction to the personality of David’s wines. It is made from 100% Chardonnay, blended fromfive different parcels in Trépail, and is vinified only in enameled vat with no dosage. L’Amateur has a distinctive clarity andenergy that comes from a core of acidity combined with crisp citrus and apple fruit.L’Artiste Blanc de Blancs Extra Brut 2007L’Artiste offers “a discovery of terroir” through the vinification of Chardonnay from different parcels. The vines arebetween 30 and 50 years old, vinified half in enameled vats and half in used pièces. Richer and creamier in style then theAmateur, it retains a pronounced and linear acidity from start to finish.L’Apôtre Blanc de Blancs Extra Brut 2007L’Apôtre is the ultimate expression of the terroir of Trépail made 100% from Chardonnay and vinified soley in oak barrels.The fruit is sourced from Léclapart’s oldest vines from the parcel of La Pierre-St Martin planted by David’s grandfather in1946. Apôtre offers tremendous aromatic depth, complexity and flavor intensity while maintaining a distinctive eleganceand pristine chalky minerality.L’Alchimiste Rose 2009L’Alchimiste recognizes the magic of transforming red grapes into white juice and again into pink wine. This 100% PinotNoir wine is made by macerating the destemmed grapes for 24 to 72 hours in large wooden casks and tredding on them,by foot, three to four times a day. Fermentation takes place in old barriques. The resulting wine offers powerful cherryand strawberry aromas with the structure and intensity of a red wine coupled with pronounced chalky minerality andfinesse of fine Champagne.3
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CHAMPAGNE DAVID LÉCLAPARTMontagne de Reims- TrépailHistory & PhilosophyDavid Léclapart is a fourth generation <strong>Champagne</strong> house located in the Premier Cru village of Trépail in the Montagne de Reims.When his father passed away in 1996 <strong>and</strong> his mother asked him to take over the estate, he agreed to do so only on the conditionthat he would be able to farm them biodynamically. Since the 2000 vintage the estate has been certified biodynamic by bothEcocert <strong>and</strong> Demeter. David, himself, biodynamically farms his three hectares of l<strong>and</strong> divided among 20 parcels, guided by theprinciples of purity, energy, pleasure <strong>and</strong> ecology. He believes the creative forces behind biodynamics (water, earth, wind, <strong>and</strong> fire)works in perfect accordance with his four principles to show how nature expresses itself through <strong>Champagne</strong>. These practices aretranslated in the cellar, where there is minimal intervention. David does not use any reserve wines, dedicated to transmitting theindividual characteristics of each vintage into his wines.Village:TrépailRegion:Montagne de ReimsFounded: 1988Proprietor & <strong>Wine</strong>maker: David LéclapartCultivated AreaTopography:Soil Type:Annual Production:Viticulture & VinificationDavid’s three hectares of vineyards sit east-south-east facing in the village of Trépail.Montagne de Reims is primarily known for Pinot Noir; but, in the village of Trépail, the soilof chalky marl with pockets of s<strong>and</strong>stone is ideal for growing Chardonnay. 90% of David’sproduction is Chardonnay with the remaining 10% of Pinot Noir used to make his rosé. Hisbiodynamic practices in the vineyard translate into minimal intervention in the cellar; no fining,filtration, cold stabilizing or induced malolactic fermentation. All his wines are fermentedin enameled vats or used oak barrels (purchased once from LeFlaive) or a combination of both.Malolactic fermentation is not induced but allowed to complete with indigenous yeast for allof the cuvées, in order to stabilize the wines <strong>and</strong> to minimize the use of sulfur. The wines areleft on their fine lees until August or September, just before the next year’s harvest, <strong>and</strong> they arebottled without dosage. While his wines are picked from single vintages, David keeps them onthe lees for less than three years, which is why he cannot vintage date. The cuvées have poeticnames that all begin with the letter ‘A’ to denote the new start David made in 1998; Amateur(Connoisseur), Artiste (Artist), Apôtre (Apostle) <strong>and</strong> Alchimiste (Alchemist).3 hectaresRolling hillsChalky marl15,000 bottles“The objective is to respect that which is born in the vines <strong>and</strong> to enable that to be transmitted to the winedrinker without modifying. Just accompanying it, following it <strong>and</strong> preparing it so that the drinker canunderst<strong>and</strong>, enjoy <strong>and</strong> get those elements from the wine they’re drinking.” -David LéclapartL’Amateur Blanc de Blancs Extra Brut 2009L’Amateur serves as an introduction to the personality of David’s wines. It is made from 100% Chardonnay, blended fromfive different parcels in Trépail, <strong>and</strong> is vinified only in enameled vat with no dosage. L’Amateur has a distinctive clarity <strong>and</strong>energy that comes from a core of acidity combined with crisp citrus <strong>and</strong> apple fruit.L’Artiste Blanc de Blancs Extra Brut 2007L’Artiste offers “a discovery of terroir” through the vinification of Chardonnay from different parcels. The vines arebetween 30 <strong>and</strong> 50 years old, vinified half in enameled vats <strong>and</strong> half in used pièces. Richer <strong>and</strong> creamier in style then theAmateur, it retains a pronounced <strong>and</strong> linear acidity from start to finish.L’Apôtre Blanc de Blancs Extra Brut 2007L’Apôtre is the ultimate expression of the terroir of Trépail made 100% from Chardonnay <strong>and</strong> vinified soley in oak barrels.The fruit is sourced from Léclapart’s oldest vines from the parcel of La Pierre-St Martin planted by David’s gr<strong>and</strong>father in1946. Apôtre offers tremendous aromatic depth, complexity <strong>and</strong> flavor intensity while maintaining a distinctive elegance<strong>and</strong> pristine chalky minerality.L’Alchimiste Rose 2009L’Alchimiste recognizes the magic of transforming red grapes into white juice <strong>and</strong> again into pink wine. This 100% PinotNoir wine is made by macerating the destemmed grapes for 24 to 72 hours in large wooden casks <strong>and</strong> tredding on them,by foot, three to four times a day. Fermentation takes place in old barriques. The resulting wine offers powerful cherry<strong>and</strong> strawberry aromas with the structure <strong>and</strong> intensity of a red wine coupled with pronounced chalky minerality <strong>and</strong>finesse of fine <strong>Champagne</strong>.3
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