Dosage: 0 g/l
It’s Friday – it’s even the start of small vacation and 2006 David Léclapart “L’Amateur” is on the menu - I am already smiling before the bubbles are rising from the glass.
I even had pretty high expectations as I sense there is something good about vintage 2006, despite my reference sheet is not that big yet.
This can’t go wrong….
A vivid crystal clear nose of divine purity and the first note, which crossed my mind, was; butter. But – butter…seriously?? “L’Amateur” is not made in wood, but in enameled steel tanks. Clearly it had to be something else and as I gave it some thought it wasn’t butter, but surely something providing an inner smoothness – even sweetness, with slightly subtle and nutty flavours. But it’s vital to tell you how mineral affected this Champagne is. You have all kinds of minerals – the ones providing clarity with associations to frozen steel and the ones providing a more raw side, which set’s their traces on the back palate with a lot of warmth and character on the finish line. The nose also consist of corn, apples, citrus and some grassy/straw flavours – which again is linked to the mineral touch. On one side, this Champagne is remarkable easy to drink, yet the mineral side is taking it one step further - but it’s best feature is it’s electricity, which tickles all the flavours into a balanced wonderland.
The 2006 L’Amateur might very well be the finest Vintage I have tasted so far – and despite it’s youthful, it’s singing with confidence and providing authentic and zippy fresh drinking pleasure from glass one.
If this is Léclapart entry level in 2006 – I have even higher expectations towards “L’Apôtre”
Glass: Zalto White Wine and Speigelau Adina “Red wine”