2018 Technical Specifications
Grape Varieties 70% Pinot Noir; 30% Chardonnay
Region Champagne
Soil Jurassic kimmeridgian limestone soil from urville
Pressing Method Plate Press At Very Low Pressure; Exclusively First Pressing
Maceration 3 days
Oak Types Oak
Dosage 4.0 g/L
Contains Added Sulfites Yes
Unfiltered Yes
Serving Temperature 8°C · 46°F
Production Details Organically cultivated, destemmed grapes received cold pre-fermentation maceration, followed by gravity-fed vinification and natural settling. Ninety percent of the wines were aged in large oak vats; sulfite content was very low; bottle aging lasted 6 years; and the dosage liqueur had matured for 15 years in wood. The producer's wine page additionally states that the cuvée is riddled entirely by hand.
Tasting Notes Strawberry, pomegranate, violet, toasted nuances, red fruits and candied orange; round and supple with a taut backbone, freshness, complexity, power and elegance
Food Pairing Aperitif; veal loin; potato and crab rösti
2010 Technical Specifications
Grape Varieties 92% Pinot Noir; 8% Chardonnay
Region Champagne
Soil Jurassic kimmeridgian limestone
Pressing Method Mechanical Low-Pressure Presses; First Press Only
Maceration 2 days
Dosage 5.0 g/L
Contains Added Sulfites Yes
Unfiltered Yes
Serving Temperature 8°C · 46°F
Production Details The vineyards were in organic conversion. The saignée wine was vinified using gravity and natural settling; 35% of the wines matured in barrels, and sulfites were very low.
Tasting Notes Strawberry, gooseberry and liquorice; pure and elegant, with roundness, liveliness and a complex finish
Food Pairing Aperitif; baby mackerel with green lemon; saffron-flavoured langoustine mousseline; sea bass with gooseberries; oeufs en meurette; Tête de Moine; vintage Parmesan
Sources: www.champagne-drappier.com ↗ · Compare this vintage
2006 Technical Specifications
Region Champagne
Pressing Method Mechanical Presses At Low Pressure; First Pressing Only
Maceration 3 days
Oak Types Tronçais oak
Dosage 6.0 g/L
Contains Added Sulfites Yes
Unfiltered Yes
Serving Temperature 8°C · 46°F
Production Details Gravity handling was used to avoid transfers and oxidation, followed by natural settling. Alcoholic fermentation lasted around two weeks at low temperature, and the subsequent malolactic fermentation was natural and complete. Thirty-five percent of the wines matured for 9 months in Tronçais oak foudres. After bottling, the cuvée matured for more than 6 years sur lattes. Sulfur use was minimal.
Tasting Notes Strawberry, raspberry, violet, toasted nuances and red fruits; round, supple, fresh and complex, with richness and persistence
Food Pairing Aperitif; saffron mussel cream; shrimp salad; roasted leg of lamb
Sources: www.champagne-drappier.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1221987 | — | — | wine-searcher.com ↗ |