Agrapart Avize Rose Anthocya Champagne Brut Nature 750ml

The "Chameleon" of Avize – A Scientific Exploration of Color and Fruit

In May 2026, the Agrapart Avize "Anthocya" Rosé is one of the most intellectually stimulating additions to Fabrice Agrapart's solo portfolio. Following the split of the historic family estate, Fabrice has leaned into a style that is more experimental and texturally rich than the traditional family range.

The name Anthocya is derived from Anthocyanins—the natural pigments found in red grape skins that provide the color and antioxidant structure to rosé and red wines. This reflects Fabrice's "Atomic" approach: breaking wine down to its chemical and biological essence to rebuild it as a masterpiece of Avize terroir.

🍷 Tasting Notes (2026 Perspective)

This is not your typical "aperitif" rosé. It is a vinous, structured wine that critics are comparing to high-end Coteaux Champenois Rouge blended with the crystalline precision of Avize Chardonnay.

• The Nose: Exotic and Pungent. It opens with a sophisticated "red-meets-white" bouquet of blood orange, pomegranate, and wild alpine strawberries. As it breathes, the signature Fabrice Agrapart "Atomic" notes emerge: toasted brioche, wood smoke, and a unique hint of pink peppercorn.

• The Palate: Structural and Velvety. The entry is "broad and solar." Unlike the previous family rosé (Les Demoiselles), Anthocya has a noticeable phenolic grip—a direct result of Fabrice's focus on those anthocyanins. You’ll find layers of sour cherry and nectarine, balanced by a salty, chalky tension that reminds you this is still pure Avize at its core.

• The Finish: Persistent and Savory. It concludes with a long, shimmering finish of red currant and crushed stones, with a faint "umami" quality that makes it incredibly food-friendly.

📋 Technical Snapshot

Pro Tip

Anthocya is noted for its "Gourmand" character. While many rosés are made to be light and floral, this is a "darker," more serious expression that values texture and weight over simple fruitiness.

The Serving Tip: Serve at 11°C–13°C. Avoid serving this ice-cold, as the cold will harden the delicate tannins from the Pinot Noir. Use a large white wine glass (or even a Pinot Noir glass) to allow the "smoke and spice" aromatics to fully unfurl.

The Pairing:

• The "Grand Cru" Match: Spectacular with Pigeon with a cherry reduction or Milk-fed Veal.

• The Sea Match: Its structural power makes it a rare champagne that can stand up to Grilled Tuna Steak or Salmon with a Pinot Noir jus.

• Finnish Twist: An absolute "home run" with Reindeer Tartare (Porotartar) or Cold-Smoked Elk. The wine's red berry notes and mineral tension act as a perfect bridge to the lean, gamey intensity of the meat.