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White - Sparkling

2002 Agrapart Champagne Grand Cru Avizoise Blanc de Blancs Extra Brut

Chardonnay

  • France
  • Champagne
  • Champagne Grand Cru
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CT90.7 15 reviews
2002
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Community Tasting Notes 9

  • Proletaren Likes this wine: 91 points

    November 13, 2015 - Growing and coming of age in an elegant crisp way. Showing developed flavors of baked nuts and yellow apples, but holding the badge of origin in the front. I belive it will manage two more years, but really good at present.

  • Li Likes this wine:

    June 27, 2013 - Dette var bedre! Fine gjær og autolysetoner med sitron og gule epler på duft. Frisk Champagne som følger opp på smak. Herlig syre. Også denne med en lett bitter avslutning. Flasket i 2003 og gogget i 2007.

  • Li wrote:

    June 7, 2013 - Fin mousse, men forhåpentligvis en dårlig flaske. Lett sjerryaroma på duft. På smak citrus, gule epler med en bitter avslutning. Ikke spesielt bra dette. Krysser fingrene for at de andre flaskene er bedre!!!

  • Tree512 wrote: 93 points

    November 4, 2012 - Solid, fruity, yeasty and long. Very much sparkling white Burgundy, full but with enough acidity to balance, fully mature.

  • AN wrote: 85 points

    December 28, 2011 - The first (but not the best) Champagne of the 2011 Christmas dinner with the family. Did not live up to expectations. Muted. Quite closed, lacking complexity of the vintage. Maybe not the best bottle. Cheers!

1 - 5 of 9 More notes

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ChampagneGuide.net

  • By Peter Liem
    (link)

    (Agrapart & Fils L’Avizoise Extra Brut Blanc de Blancs Grand Cru) Subscribe to see review text.

Wine Definition

  • Vintage 2002
  • Type White - Sparkling
  • Producer Agrapart
  • Varietal Chardonnay
  • Designation Avizoise Blanc de Blancs Extra Brut
  • Vineyard n/a
  • Country France
  • Region Champagne
  • SubRegion n/a
  • Appellation Champagne Grand Cru

Community Holdings

  • Pending Delivery 0 (0%)
  • In Cellars 13 (27%)
  • Consumed 36 (73%)

Food Pairing

No food pairings available.

Who Likes This Wine

100% Like It  3 votes

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