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The village of Trépail is unusual in the Montagne de Reims in that it is planted almost entirely with Chardonnay. Since establishing his 3ha domaine in 1998, David Léclapart has been making the finest contemporary examples of this terroir.

Grower Champagne: 10 estates to know - David Léclapart is one of Champagne’s most vocal advocates of biodynamic farming, having been certified biodynamic since 2000, and with an approach in the cellar governed by the same principles. His entry-level wine, L’Amateur, is vinified with indigenous yeasts in enamelled-steel tanks, as he believes that stainless steel imparts a negative energy into his wines. In contrast, the rest of his cuvées are wholly or partially fermented in second-hand barrels purchased from Domaine Leflaive in Burgundy. All of his Champagnes are released without dosage, and all are typically low in sulphur. These are highly individual Champagnes, marked by a striking purity and elegance, as well as a racy tension and savoury complexity derived from Trépail’s chalky soils. (Decanter.com)

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B431 HERVE JESTIN CHAMPAGNE EXTRA BRUT 2009 750m

5069 HERVE JESTIN CHAMPAGNE EXTRA BRUT 2006 750m

: HK$1,380.00

Available

: HK$2,200.00

Available

Several years after the release of the 2006 and 2007 vintages, the 2009 vintage was released. As for the 2008 vintage, it is planned to be released after even longer aging. The difference in vintage or the addition of Pinot Noir from Benoît Lahaye to the blend has certainly resulted in a distinct impression compared to the 2006. The refined and precise flavors, which could be considered the epitome of sophistication, are an experience that can only be found here.

Chardonnay 50% (Trépail, David Léclapart) / Pinot Meunier 25% (Cumières, Vincent Laval) / Pinot Noir 25% (Bouzy, Benoît Lahaye). Production : 6,652 bottles. Dégorgement : 19th December 2023. Dosage : 0g / litre Hervé Jestin partnered with Benoit Marguet to create this wine, the first ever certified organic prestige Champagne blended from across the region. They released the same wine with two different labels: one is Champagne Jestin, and the other is Sapience/Marguet. The grapes are sourced from the colleagues of Hervé Jestin, Vincent Laval (Cumières, PN&PM, Biologic) and David Leclappart (Trépail, CH, Biodynamie). The wines were vinified in the cellar of Marguet. Production : 2,610 bottles. Dégorgement : September 2013. Dosage : 0g / litre


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Hervé Jestin and Chamapgne Jestin.

Hervé Jestin is the key-person in Champagne, leading many producers to natural wine-making, and he produces "Champagne Jestin". This monumental works "Champagne Jestin" is made from Trépail Chardonnay from David Léclapart and Cumières Pinot Noir from Vincent Laval.