David Leclapart Coteaux Champenois Fun N’Rose 2022

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SKU
WRS0299DH

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ประเทศ (Country) France
ขนาดบรรจุ (bottle size) 750 ml
ประเภทไวน์ (Wine Type) Rose Wine
แคว้น (Wine Region) Champagne
พันธุ์องุ่น (Grape Variety) Pinot Noir
ปี (vintage) NV
characteristics
บอดี้ (Body)
Light Light Light
แอซิดิตี้ (Acidity)
High High High
แทนนิน (Tannin)
Low Low Low
NV
รายละเอียดสินค้า
A rare biodynamic still rosé from Champagne—wild strawberry, raspberry, redcurrant, rose petals, orange zest, delicate spice, and chalk, with vibrant acidity, a silky texture, and a fresh, lightly saline finish.
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พันธุ์องุ่นผสม (Grape Blended)

100% Pinot Noir

รสสัมผัส (Palate)

Dry and lively, with bright acidity Juicy red fruit, subtle grip, and a mineral edge Light-bodied, fresh, and slightly textured (natural style)

สี (Colour)

Pale to medium pink with natural, slightly hazy tones

กลิ่น (Aroma)

Strawberry, raspberry, rose petals, herbs, and a touch of earth

รสสัมผัส (Palate)

Dry and lively, with bright acidity Juicy red fruit, subtle grip, and a mineral edge Light-bodied, fresh, and slightly textured (natural style)
จับคู่อาหาร (Wine Pairing)
:Chicken
:Fish
:Vegetarian
เนื้อหาสินค้า

David Léclapart Coteaux Champenois Fun N’Rose 2022 is a still rosé wine, not a sparkling Champagne, made entirely from Pinot Noir grown around Trépail in the Montagne de Reims. The fruit comes from biodynamically cultivated clay-limestone and chalk-influenced vineyards, giving the wine both ripe red-fruit character and the tense mineral freshness associated with Champagne’s cool northern terroir.

The cuvée was developed by David Léclapart together with his son Martin, reflecting the family’s growing interest in the lesser-known still wines of the Coteaux Champenois appellation. It offers a contemporary and highly limited interpretation of Pinot Noir from Trépail, focusing on delicacy, energy, and transparent fruit rather than extraction or weight.

For the 2022 release, the Pinot Noir received only a gentle infusion to extract its pale colour and delicate aromatics. The wine was fermented with indigenous yeasts and matured for approximately 14 months in barrel, without fining or filtration, preserving its natural texture and individual expression.

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