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  • Country ranking ?

    1 292
  • Producer ranking ?

    13
  • Decanting time

    15min
  • When to drink

    2020-2035
  • Food Pairing

    Seafood, Salads & Consommes

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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The Story

L’Apôtre is the estate's top cuvée — a single-vineyard champagne from the La Pierre St-Martin vineyard, with vines planted in 1946 by Léclapart's own grandfather. The wines are barrel matured in order to match the concentration and intensity of grapes from these old vines. In each vintage, L’Apôtre is known for presenting the greatest complexity and expressiveness of any of the cuvées.

 

Léclapart uses no reserve wines, instead producing each champagne from a specific vintage that appears on the label. Chaptalization was only performed in 2001 and 2007, and the initial fermentation uses only wild yeast. Amateur and half of Artiste are aged in enameled steel tanks, while the rest are matured in oak casks. To stabilize the wines and avoid the use of sulfur, all cuvées undergo malolactic fermentation. The wines remain "sur lie" until shortly before the next vintage's harvest and are filled without fining, filtration or cold stabilization. All champagnes are zero dosage.

Leclapart's wines are notable both for their extremely high quality, yet also an uncompromisingly distinctive nature. They are remarkably pure and nuanced, and express the essence of Trépail. The wines are released relatively young, as Léclapart lacks warehouse space. Ideally the champagnes will be allowed to mature for several years in the cellar before being enjoyed. Decanting is recommended should the champagnes be opened young, as they can be otherwise inaccessible in their youth.

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Vintage 2007

An unusually warm spring led to early flowering and initial optimism, which soon gave way to disappointment following one of the murkiest summers on record. Overall, 2007 was a difficult vintage saved by last-minute sunshine in late-August. Mildew and rot were the main culprits of the harvest, and the level of gluconic acid rocketed. The harvest began early, on August 24th, and was abundant in volume averaging 14,242 kg/ha. Pinot Meunier posed the biggest problems and Chardonnay clearly outperformed the rest. Many of the iconic prestige cuvée blanc de blancs were successfully produced, such as Taittinger Comtes de Champagne, Ruinart Dom Ruinart, Billecart-Salmon Cuvée Louis and Salon Le Mesnil. Some blended prestige cuvées such as Louis Roederer Cristal and Philipponnat Clos des Goisses were also made. Champagnes from 2007 are typically high in acidity and restrainedly classic in style, but lack the spine and strength of the greatest harvest years. Even if the vintage only receives three stars, its best Chardonnays are well worth seeking and storing.

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Information

Origin

Trépail, Champagne

Grapes

100% Chardonnay
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