Notice: Function register_sidebar was called incorrectly. No id was set in the arguments array for the "Primary - Index" sidebar. Defaulting to "sidebar-1". Manually set the id to "sidebar-1" to silence this notice and keep existing sidebar content. Please see Debugging in WordPress for more information. (This message was added in version 4.2.0.) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php on line 5835 Notice: Function register_sidebar was called incorrectly. No id was set in the arguments array for the "Primary - Post" sidebar. Defaulting to "sidebar-2". Manually set the id to "sidebar-2" to silence this notice and keep existing sidebar content. Please see Debugging in WordPress for more information. (This message was added in version 4.2.0.) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php on line 5835 Notice: Function register_sidebar was called incorrectly. No id was set in the arguments array for the "Secondary - Shared" sidebar. Defaulting to "sidebar-3". Manually set the id to "sidebar-3" to silence this notice and keep existing sidebar content. Please see Debugging in WordPress for more information. (This message was added in version 4.2.0.) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php on line 5835 Warning: Cannot modify header information - headers already sent by (output started at /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php:5835) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/rest-api/class-wp-rest-server.php on line 1758 Warning: Cannot modify header information - headers already sent by (output started at /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php:5835) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/rest-api/class-wp-rest-server.php on line 1758 Warning: Cannot modify header information - headers already sent by (output started at /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php:5835) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/rest-api/class-wp-rest-server.php on line 1758 Warning: Cannot modify header information - headers already sent by (output started at /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php:5835) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/rest-api/class-wp-rest-server.php on line 1758 Warning: Cannot modify header information - headers already sent by (output started at /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php:5835) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/rest-api/class-wp-rest-server.php on line 1758 Warning: Cannot modify header information - headers already sent by (output started at /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php:5835) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/rest-api/class-wp-rest-server.php on line 1758 Warning: Cannot modify header information - headers already sent by (output started at /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php:5835) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/rest-api/class-wp-rest-server.php on line 1758 Warning: Cannot modify header information - headers already sent by (output started at /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/functions.php:5835) in /customers/d/f/6/vinosseur.com/httpd.www/wp-includes/rest-api/class-wp-rest-server.php on line 1758 {"id":693,"date":"2009-03-29T01:43:40","date_gmt":"2009-03-29T00:43:40","guid":{"rendered":"http:\/\/vinosseur.com\/?p=693"},"modified":"2009-03-29T01:43:40","modified_gmt":"2009-03-29T00:43:40","slug":"a-tasting-note-2002-david-leclapart-lamateur","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/a-tasting-note-2002-david-leclapart-lamateur\/","title":{"rendered":"A tasting note: 2002 David L\u00e9clapart L'Amateur Blanc de Blancs Extra-Brut"},"content":{"rendered":"

$\"2009-03-25_320091181\"$ <\/p>\n

Date tasted: March 25th, 2009 (also on at least 4 other occasions over the last two years.)<\/p>\n

David L\u00e9clapart is a biodynamic<\/a> Champagne house located in Tr\u00e9pail in the Montagne de Reims. Montagne de Reims is the home of the Pinot Noir grape, but Tr\u00e9pail is an exception to this rule.\u00a0 Tr\u00e9pail is a Premier Cru village that grows Chardonnay in the heart of Pinot Noir land.<\/p>\n

David has farmed his 2.75ha of vines biodynamically since 1998, producing a measly 7000 bottles per year in total,\u00a0 spread across 4 different wines.\u00a0 He uses minimal sulfur and doesn’t filter.<\/p>\n

This cuv\u00e9e is called L’Amateur and from what I gather, it’s his “entry-level” Champagne. It’s a blend of Chardonnay grapes from within Tr\u00e9pail.\u00a0 Although the vintage is not clearly marked on the front label, this IS a vintage Champagne. On the back label in small writting you will find “L.V02”. I don’t know how long the wine has been on the lees, but I would estimate based on purchase date that it spends around 4 years on the lees.\u00a0 This is an Extra Brut (less than 6 grams of sugar per liter).<\/p>\n

Appearance<\/strong>: Some development showing. Good bubble structure and fine mousse.<\/p>\n

Nose<\/strong>: I have had this cuv\u00e9e and vintage on at least 4 other ocassions and this Champagne has really developed in the last few years. Intoxicating flinty minerality dominates with\u00a0 pure green and yellow apples with some citrus overtones. Some honey notes and mushrooms in the background as you might expect to find on a developed Chardonnay.<\/p>\n

Palate<\/strong>: The best way I have come to describe this Champagne when I have tasted it in the past has been to describe it as a very well made, unoaked Chablis with bubbles. Think Louis Michel or Daniel Dampt and you’ll get it. Ton’s of fresh minerals, yellow apples and hints of flint on the palate.\u00a0 Fine and elegant bubble structure.<\/p>\n

This is what I call a transparent wine. Everything is as it should be and easily understood. The fruit and structure are clean. It’s like cooking that fresh meal using the freshest of ingredients and being able to taste every single one of those ingredients. This is why I like naturally made wines. You can taste what should be in the bottle. David respects four principles:\u00a0 purity, energy, pleasure and ecology. And, this is evident.<\/p>\n

Some say that Champagne doesn’t develop well when it’s given a low dosage (of sugar in the form of grape must) after d\u00e9gorgement, but this Champagne with it’s very low dosage has developed marvelously and is simply put,\u00a0 is impressive. I have always loved this Champagne and this experience was no exception. I did feel however, that it was at or very near it’s peak, so if you find a bottle of the 2002, buy it, drink it, enjoy it!<\/p>\n

$\"2009-03-25_320091179\"$ <\/p>\n","protected":false},"excerpt":{"rendered":"