Agrapart Avize Ameunia Champagne Brut Nature 750ml VME23

Agrapart Avize "Ameunia" Brut Nature

The "Hidden Gem" of the Marne Valley – Fabrice Agrapart’s First Meunier

In May 2026, the Agrapart Avize "Ameunia" Brut Nature is making waves as the most unexpected release from Fabrice Agrapart's new independent project. While the Agrapart name is synonymous with the Chardonnay-heavy Côte des Blancs, Ameunia is a groundbreaking departure: it is a 100% Meunier Champagne.

Sourced from the Marne Valley (specifically from the villages of Mareuil-le-Port and Festigny), this wine represents Fabrice's desire to explore the "other" side of Champagne's soul, moving away from the family's traditional focus on Avize Chardonnay.

🍷 Tasting Notes (2026 Perspective)

Critics at Wine Paris 2026 described Ameunia as a "vibrant shock to the system," offering a wilder, more savory profile than the polished "Atoma" cuvée.

• The Nose: Expressive and Fruity. It is immediately more approachable than a Blanc de Blancs. Expect a rush of wild red berries, stone fruits (plum and apricot), and a distinct floral note of peony. As it sits, it reveals the earthy complexity typical of Marne Meunier—damp forest floor and a hint of white pepper.

• The Palate: Taut and Energetic. Despite the fruit-forward nose, the Brut Nature (zero dosage) style keeps it razor-sharp. You’ll find a complex, taut mouthfeel with a "restrained mousse." The mid-palate shows citrus and almonds, but with a "solar" ripeness from the warm 2018 base vintage.

• The Finish: Salty and Precise. It concludes with a signature saline, mineral snap that ensures the "wilder" Meunier fruit stays sophisticated and long.

📋 Technical Snapshot

Pro Tip

Ameunia is an outlier in the Agrapart portfolio. It is designed to show that Meunier, when grown on quality sites and handled with Grand Cru precision, can achieve the same "stony" focus as great Chardonnay.

The Serving Tip: Serve at 10°C. Because it is a Brut Nature, too much chill will make the acidity feel aggressive. A slightly warmer temperature allows the "plum and apricot" fruit to broaden out and balance the bone-dry finish.

The Pairing:

• The "Terroir" Match: Excellent with Pork Belly or Roasted Quail. The savory, "meaty" nature of Meunier stands up to richer fats.

• The Contrast Match: Pair with Cured Meats (Bresaola or Prosciutto) where the saltiness of the food tames the high tension of the wine.

• Finnish Twist: A spectacular partner for Smoked Whitefish (Savusiika) or Reindeer Tartare. The smokiness of the fish or the gamey intensity of the reindeer is mirrored perfectly by the forest-floor notes of the Meunier.