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David Léclapart l’Astre is an exceptional champagne, made from 100% PInot Noir and crafted through biodynamic farming. This non-dosage cuvée embodies the purity and intensity of the Champagne terroir. . This rare champagne, a reflection of David Léclapart’s craftsmanship and avant-garde vision, promises a unique and memorable tasting experience.
2013 Léclapart ‘l’Astre’
94(94) p
100 pn
TASTING NOTE ‘I love this wine regardless of the vintage. Significantly more even in both style and quality than the grower’s other wines. So juicy and concentrated and at the same time so fresh. Rare and different, but it must be tasted to fully appreciate the grandeur and character. A nice unique item in the world of wine.’
2014 Léclapart ‘l’Astre’
92(93)p
100 pn
‘TASTING NOTE ‘Perhaps there is another gear here. A little less ripe and a little lighter than 2013. The same juicy and beautiful fruit cannonade. Huge softness and peach marmalade in the high seat together with the red gooseberries and several layers of rhubarb pie. ‘TASTING NOTE ‘Perhaps there is another gear here. A little less ripe and a little lighter than 2013. The same juicy and beautiful fruit cannonade. Huge softness and peach marmalade in the high seat together with the red gooseberries and several layers of rhubarb pie.
‘L’Astre is really a nice unique in the world of wine.’
Champagne Club by Richard Juhlin
David Léclapart
★★★★
David Léclapart is an autodidact, a biodynamic artist who works according to the Selosse Method and the teachings of Steiner. His conviction that loving handling always pays is hard to object to when one sees what masterpieces he creates in harmony with nature. His tinder-dry, refreshing wines have a bite and sting like few others while at the same time they are crystal clear, pure and silkily mellow. He hates sulphur and therefore he allows malolactic fermentation to occur naturally. Dosage is something he would absolutely never use. The wines, from three hectares at Trépail, are stored in oak barrels for fifteen months, with the exception of the Amateur, and are never filtered. The Amateur is a blend from 6 situations in the village. The Artiste is a blend of Billy and Côte des Prés and the prestige wine Apôtre comes from La Pierre St Martin, a vineyard that was planted by David’s grandfather in 1946. The wines are always from one vintage (1999 the first), but to discover which one has to look at the figures on the back of the bottle. The grape varieties are never mixed but the grape is given all the space as it needs to shine brilliantly on its own. The wines can be fantastic but there is a huge question mark for their lack of aging potential. Probably some sulfur would do the trick.
‘It is a loving pleasure to follow David’s journey to the top.’
Champagne Club by Richard Juhlin
