David Léclapart Champagne l'Aphrodisiaque V16

David Léclapart Champagne l'Aphrodisiaque V16 is a rare and captivating grower Champagne that channels the soul of Trépail’s Premier Cru vineyards into a single, seductive cuvée. Crafted from the excellent 2016 vintage, it marries power and finesse in a way that feels both hedonistic and precise. This is not just another bottle of Champagne, but a vivid expression of biodynamic farming, minimal intervention and a winemaker obsessed with purity and energy. The unique selling proposition of l’Aphrodisiaque lies in its bold blend of 80% Pinot Noir and 20% Chardonnay from a village better known for its Chardonnay, all farmed biodynamically and vinified with a light hand. Spontaneous fermentations, old barrels, low dosage and minimal sulfites allow the calcareous terroir of Montagne de Reims to speak clearly in the glass. Within Léclapart’s lineup of cult cuvées, l’Aphrodisiaque stands out as one of his most sensual and daring wines, a Champagne that reflects both the history of his family domaine and the modern grower revolution in the region.

Tasting Notes
In the glass, l’Aphrodisiaque V16 shows a luminous, pale golden color with delicate copper or salmon glints—an echo of its high proportion of Pinot Noir—crowned by a fine, persistent mousse. The nose is immediately expressive and seductive: wild red berries, blood orange zest and ripe orchard fruit layered with notes of chalk dust, white flowers, subtle spice, and a gentle whisper of brioche from its time on lees. On the palate, this Champagne is both vibrant and enveloping, with Pinot Noir providing structure, depth and a vinous texture, while Chardonnay brings linearity and lifted acidity. Expect ripe redcurrant, citrus peel and crunchy pear wrapped around a core of pure, chalky minerality, with hints of almond, hazelnut and a saline, almost mouthwatering finish. The dosage is kept low, so the wine feels dry, precise and energetic without ever becoming austere. L’Aphrodisiaque V16 drinks beautifully now for its tension and aromatic complexity, but it has the structure and acidity to evolve gracefully for at least 7–10 years from the vintage, gaining more tertiary notes of honey, toast and truffle with time in the cellar.

Production
The grapes for l’Aphrodisiaque V16 come exclusively from Premier Cru vineyards in Trépail, a hillside village on the eastern side of the Montagne de Reims known for its chalk-rich soils and cool exposition. This calcareous terroir gives the wines their hallmark tension, precision and saline backbone. Farmed according to strict biodynamic principles, the vineyards are worked by hand, with careful attention to soil life, lunar cycles and natural preparations instead of synthetic chemicals. At harvest, the fruit is picked manually at optimal ripeness to balance richness and freshness. In the cellar, David Léclapart favors a minimalist, artisan approach. The musts ferment, at least in part, spontaneously with indigenous yeasts, and the base wines are aged in used oak barrels that add texture and complexity without overt woodiness. Malolactic fermentation is allowed, helping to integrate the acidity and contribute to the wine’s creamy, layered mouthfeel. Sulfur is added only in very small quantities to preserve the wine’s integrity, and dosage is kept low to respect the character of the vintage and terroir. The result is a Champagne that feels alive, precise and profoundly site-driven.

Food & Serving
L’Aphrodisiaque V16 is a gastronomic Champagne that shines at the table. Its combination of Pinot Noir structure and Chardonnay finesse makes it a natural partner for refined dishes such as turbot or halibut with beurre blanc, scallops with brown butter and lemon, roasted guinea fowl, veal tartare, or sashimi-grade tuna and salmon. It also pairs beautifully with richer poultry, mushroom-based dishes and creamy cheeses like Brillat-Savarin, aged Comté or mild washed-rind cheeses, where its acidity and minerality cut through the richness. Serve at 9–11°C (48–52°F) to allow both the aromatics and texture to fully emerge—slightly warmer than aperitif Champagne temperatures. For maximum expression, especially if the bottle is young, decant gently into a chilled carafe for 20–30 minutes, or open in advance and let it evolve in the glass. Use a white wine or large tulip-shaped Champagne glass rather than a narrow flute to showcase its depth and complexity.

Producer
David Léclapart runs a tiny, three-hectare domaine in the Premier Cru village of Trépail, in the Montagne de Reims, where his family has grown vines for generations. When he took over the estate in 1996, he charted an uncompromising course toward biodynamic viticulture at a time when such practices were still unusual in Champagne. His aim has always been to bottle the life of the soil and the rhythm of nature, rather than to follow the conventions of large houses or heavily manipulated winemaking. Over the years, Léclapart has become one of the reference names in the grower Champagne movement, producing highly sought-after, limited cuvées such as L’Amateur, L’Artiste, L’Apôtre, L’Alchimiste and L’Aphrodisiaque. Each wine is conceived as a distinct expression of site, vine age and élevage, and together they have helped redefine what Champagne can be: not just a celebratory beverage, but a transparent, terroir-driven fine wine. His rigorous biodynamic work in the vineyards, minimal intervention in the cellar and unwavering focus on quality have cemented his reputation as one of the most distinctive and respected voices in the region.

We deliver within 2 - 6 business days. You can choose whether it should be to a parcel shop or home delivery. Free delivery to both parcel shops and your front door. Our store partners primarily use GLS, DPD, UPS and DHL for deliveries. We cover deliveries to the majority of countries in Europe.