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*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
At Chambers Street Wines we are blessed to work with an array of dedicated and talented growers. Careful work in the vines (mostly organic or biodynamic) and cellar (mostly non-interventionist) produce wines that, in addition to being delicious, seem to offer deeper dimensions of terroir expression than other wines of their appellation. That they are able to do this regularly, often transcending vagaries of vintage, is more inspiring still. One such grower is Pascal Agrapart from Avize in the Côte des Blancs, whose Champagnes are inspiring for their harmoniousness, clarity, and consistency.
With 62 parcels mostly spread across the grand cru villages of Avize, Cramant, Oiry, and Oger (per Peter Liem on his excellent website ChampagneGuide.net) Pascal Agrapart farms his vines conscientiously, avoiding herbicides, pesticides, and choosing to till the soils to encourage the roots to go deeper. In the cellar he ferments in a combination of tank and wood, with the vintage wines seeing significant time on the lees. The resulting Champagnes are deeply mineral and display great distinction between individual cuvées. All are nervy, balancing power with precision, with great expression of soils and subsoils, be they chalk, clay, or a combination thereof. This transparency shows across the entire lineup, from the generous non-vintage 7 Crus which is made up of Grand Cru Chardonnay from parcels located across the seven Côte des Blancs villages where Agrapart has vines, to Experience, a vintage-dated cuvée For lovers of terroir and Champagne, Agrapart produces Champagnes that are immensely compelling. -John McIlwain
Please note wines arrive 11/3 and will be available for pick up or delivery on the
A non-vintage blend from parcels in Avize, Cramant, Oger, and Oiry Sourced from Chardonnay vines between 20 and 50 years in age. Comprised of two vintages, the older of the two aged in wood, while the newer vintage is aged in tank. Above all Terroirs is a testament to the expression of chalk.
Comprised of grapes from all seven villages in the Côte des Blancs, where Agrapart has vines, 7 Crus is a blend of two vintages, aged partially in barrel, partially in tank. The wine is fermented with native yeasts and aged on the lees for three years before release. The palate balances orchard fruit flavors with racy acidity, sapid minerality, and a richness derived from its élevage. And while this is produced in greater volume, 7 Crus is a Champagne that ages beautifully and is worthy of space in one's cellar. John McIlwain
A non-vintage blend from parcels in Avize, Cramant, Oger, and Oiry Sourced from Chardonnay vines between 20 and 50 years in age. Comprised of two vintages (2016 and 2017 in this release), the older of the two aged in wood, while the newer vintage is aged in tank. Above all Terroirs is a testament to the expression of chalk.
This wine is based on the three classic Champagne varieties with the addition of Arbanne, Pinot Blanc, and Petit Meslier. Sourced from the La Fosse lieu-dit. The wine is something of an experiment to see if terroir will trump cépages. And in Agrapart's able hands this does indeed express Avize as much as the varieties that make up the blend.
Mineral is a vintage-dated blend of Chardonnay from two particularly chalky lieux dits within the grand cru villages of Cramant and Avize, with the grapes from Bionnes (Cramant) vinified in demi-muid and Le Champ Bouton (Avize) vinified in tank and blended in equal parts.
From clay and limestone soils of grand cru parcels of Les Robarts and Les Gros Yeux, at the top of the hill in the village of Avize. 50+ year-old vines. The clay-dominant soils lend depth and breadth to the wine vs. the chalkier Minéral bottling.
While Champagne is on occasion dismissed as a wine without terroir due to its history of blends, the multiple stages of fermentation, and a prise de mousse that relies on the addition of sugar or MCR, Pascal Agrapart's Expérience is solely comprised of grape juice with just a modicum of sulfur. The vin clair is a barrel selection of 2015 Minéral and Avizoise fermented with native yeasts, and the secondary fermentation begun with grape must from the 2016 vintage and cellar yeasts. The wine is aged under cork and bottled without dosage. This cuvée is a particularly vinous expression of Champagne, where terroir and grape have an articulate dialogue in the glass.