Indirectly. As the sugar ferments to alcohol and CO2, the pressure inside the bottle will be directly proportional to the amount of sugar put in.
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This is right:
Most champagne producers bottle at around 24 grams of sugar per liter which will give an internal pressure of around 6 kg/cm2 (depending on temperature mostly) or about the same amount of bars.
Sorry to get back to you late on this one Adam. I’ve only had Léclapart wines while in France so I can’t speak to his wines overseas. Seems like the ones @Frank_Murray_III had in the US were showing well. Maybe @melvinyeo can chime in for East Asia?
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No issues regarding variation in Asia for Leclapart (but the importers of his wines are solid), but they are just not to my personal preference
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Got offer today on 18 Leclapart Aphrodisiaque for $185. No Limit Fine Wines here in CA.
Fyi.
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I am a fan of L’Aphrodisiaque since the first release in 2012, was just offered 2019 last week and a bit surprised since your post mention 2018 was disgorged in Nov 23. A little suspicious about the retailer who claims it is 2019 base, do you know if they are making L’Aphrodisiaque In 2019?
They are but I don’t think it’s disgorged yet. Maybe the retailer is offering pre-arrival?
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Not a bad price looking at what it retails for around here 
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I purchased a number of bottle of L’Eclepart from a California retailer as a “pre-arrival” item. Unfortunately, the retailer declared bankruptcy before they arrived.