“Geological survey of the tiny Champagne villages of Oger, Avize and Cramant would confirm they all share what makes them the finest sources for making Blanc de Blancs (100% Chardonnay) Champagne. Belemnite chalk is the subsoil (Terroir) which seems to be Champagne magic and dates to the Cretaceous period some 70 million years ago. Each village too is a source for the Chardonnay found in ’Terroirs”. Based in Avize, (2002 Agrapart Blanc de Blancs is 100% Avize chardonnay 59.99) the young and most serious Pascal Agrapart is making exceptional Champagne. The style, with barrel fermentation, is a heavier and richer yet very clean and bright with the complexity rarely found at this price. Artisanal, honest and pure, this wine surpasses in quality a number of champagne names we all know - at triple the price. Bigger bottles? Agrapart has um: magnum 89.99 and double mag 239.99” Bob Sprentall, 94 POINTS!
"Mineral and vinous, quite sophisticated, authentic and beautifully balanced with "drive"-- very long and persistent. (6-7g per liter)., the wine is comprised of 2002 and 2003 vintages, 50% apiece. From Avize, Oger and Cramant." 93 Points, Rhett Beiletti, B-21
"The NV Brut Blanc de Blancs Grand Cru Terroirs is creamy-textured Champagne that shows tons of energy and finesse in its ripe apricots, flowers, smoke and minerals. The aromatics emerge with time, rounding out this compelling effort. The style is more generous than in the Mineral, which follows. The Blanc de Blancs Grand Cru Terroirs is 100% 2002 juice from 50-year old vines in the Robarts and Voie d’Epernay vineyards, both of which are in Avize. The wine was fermented and aged in a combination of stainless steel and neutral oak, aged 4 years on its lees and bottled with 5 grams of sugar. I can’t think of too many wines on the market that give readers the opportunity to drink grand cru juice from an important vintage at this price point. Simply put, this Champagne is not to be missed. This bottle was disgorged in August 2008. Anticipated maturity: 2008-2018." 92 points - Robert Parker's The Wine Advocate, Issue 180 | 
