NV Agrapart Blanc de Blancs Experience Brut Nature 17

First made it privately in 2003–2006 inclusive. Uses grape juice (not sugar) for second fermentation, and native yeast even for the second fermentation – unlike his other cuv é es. Then he showed it to the CIVC, customers and the INAO. Of them, only the INAO approved of its naturalness. Partly grapes from the Min é ral and Avizois cuv é es in barrel. Also made in 2007, 2011, 2014, 2015, 2016 and 2017. Just 2,000 bottles. This blend is based on 2014. Recently disgorged. No added sugar or water to multiply the yeast. Very interesting departure. Pascal Agrapart knows of other producers in Loire and Jura using the same technique. The usual six atmospheres of pressure. Zesty and very frank. More approachable than the 2013s. Really interesting. ‘A technical not terroir idea.’ (JR)