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Agrapart 7 Crus Brut

Retail: $54.99


per bottle

92 Pts David Schildknecht - Robert Parker's Wine Advocate


750 mL


Closure Type










apple, pear, peach, apricot, lemon, lime, orange, pineapple, kiwi, butter, cream and vanilla


apple, pear, peach, apricot, lemon, lime, orange, pineapple, kiwi, butter, cream and vanilla


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David Schildknecht - Robert Parker's Wine Advocate:

"Based half-each on vintages 2010 and 2009, and with 10% Pinot Noir 'smuggled in,' Agrapart’s NV Brut Blanc De Blancs 7 Crus E13 - named for the seven Côte des Blancs villages from which it is sourced, and in this instance disgorged in May, 2013 - displays uncommon delicacy, buoyancy, tension and nuance for an 'intro-level' cuvée, and that uncannily combined with a sense of richness and purity to its white peach and grapefruit. Almond and pistachio cream lend allure; chalk and salt along with piquancy of peach kernel and toasted pumpkin seed impart interest, invigoration and saliva-inducement to an effusively juicy, succulent and refreshingly sustained finish. Seven grams of residual sugar, incidentally, is fairly high by estate standards but perfectly complements this wine’s forward fruit without engendering any sense of outright sweetness. This exceptional value in Champagne should remain irresistible for at least the next couple of years, and I shall be anxious to experience what happens further down the pike as I revisit the bottles I recently purchased (because older 'intro-level' bottles are not usually something that growers - or, for that matter, most self-styled wine collectors - can lay their hands on to pour for you)." (12/13)


"This is the entry level, Chardonnay-based cuvée from this very talented grower family. As the name suggests, the grapes come from seven different villages around the Champagne house in Avize. It may be the entry level but it offers so much more depth and energy than any other Champagne in its price category. The nose is so elegant, with aromas of white flowers and a hint of honey. Very pure with an amazing mouthfeel combined with nectarine, apple and a herbaceous character, with a very fine minerality. A real beauty."

Antonio Galloni - Vinous:

"Agrapart's NV Brut Blanc de Blancs [sic] Premier Cru 7 Crus is quite powerful and intense in this release. The addition of 10% Pinot Noir now gives the 7 Crus a baritone depth this wine has previously not had, in a sense moving it away slightly from the trademark Agrapart style. This release is equal parts 2010 and 2009, from Avize, Oger, Oiry, Cramant, Avenay Val d'Or, Bergères les Vertus and Mardeuil, which equates to roughly 70% Grand Cru and 30% Premier Cru. Dosage was 7 grams per liter. This bottle was disgorged on July 2013." (11/13)

Product Description:

"Founded in 1894 by Arthur Agrapart, this outstanding estate in Avize acquired much of its present vineyard land during the 1950s and ’60s, thanks to Arthur’s grandson Pierre. Since 1984 it has been run by Pascal Agrapart and his brother Fabrice, who have taken the domaine to ever-greater heights, emphasizing natural viticulture and the expression of terroir. The Agraparts’ vineyards are spread over 62 parcels, the majority of which lie in the grand cru villages of Avize, Cramant, Oiry and Oger. Average vine age is about 35 years, with the oldest vines in Avize over 60 years. Pascal Agrapart (pictured) is uninterested in being labeled as either organic or biodynamic, but he does feel that it’s important to work according to natural rhythms and sensibilities, and both the vineyard work and the work in the cellar follow this philosophy. No chemical pesticides or weedkillers are ever used, and all of the vineyards are worked manually, encouraging the roots to descend deeper. The Agraparts place great importance on the proper technique and timing of pruning to control vineyard maladies, and some homeopathic treatments are also used in the vines to control parasites. As expected for a Champagne estate that places a strong emphasis on viticulture, the average potential alcohol at harvest is very high here, normally around 11 degrees, and Agrapart virtually never chaptalizes any of his wines. The grapes are pressed with a traditional Coquard vertical press, and fermentation is carried out with natural yeasts, which Agrapart feels is crucial to the expression of terroir. Malolactic fermentation is completed for all the wines, and a portion of the best wines of the harvest are aged in old, 600-liter demi-muids: “the older the better,” says Agrapart, as he hates the flavors of new barrels. The wines are typically bottled around the full moon of May, with no fining, no filtration and no cold stabilization." -Peter Liem,




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