2007 Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 60% Pinot Noir, 40% Chardonnay
Region Champagne
Pressing Method First-Pressing Cuvée Juice Pressed At Low Pressure In A Membrane Press
Disgorgement Date Jun 2023
Dosage 4.0 g/L
Unfiltered Yes
Production Details Juice was transferred from press to tank by gravity without pumping, naturally settled and naturally fined in winter. After immediate racking and malolactic fermentation at 18°C, low-temperature winter fining took place at 5–8°C; there was no centrifugation or filtration. The wine spent more than 14 years on the lees. The official importer’s vintage sheet specifies that the dosage liqueur matured in oak barrels for 25 years and reports total acidity of 4.4 g/L expressed as H2SO4 equivalent; that acidity is not proposed as unqualified total_acidity_gl.
Tasting Notes Delicate white fruit, orange blossom and limestone-derived minerality; fresh, light and persistent finish
2006 Technical Specifications
Region Champagne
Production Details The producer’s live Oenothèque page identifies the 2006 release specifically as a magnum. No vintage-specific technical sheet or analytical specification for this format was exposed during the bounded check.
Sources: www.champagne-drappier.com ↗ · Compare this vintage
2005 Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 60% Pinot Noir, 40% Chardonnay
Region Champagne
Pressing Method First-Pressing Cuvée Juice Pressed At Low Pressure In A Membrane Press
Disgorgement Date Jun 2023
Dosage 4.0 g/L
Unfiltered Yes
Production Details Juice was transferred from press to tank by gravity without pumping, naturally settled and naturally fined in winter. After immediate racking and malolactic fermentation at 18°C, low-temperature winter fining took place at 5–8°C; there was no centrifugation or filtration. The wine spent more than 16 years on the lees. The dosage liqueur matured in oak barrels for 25 years. The official importer sheet reports total acidity of 4.5 g/L expressed as H2SO4 equivalent, which is not proposed as unqualified total_acidity_gl.
Tasting Notes Candied fruit and dried flowers; dried fruit, linden and quince jelly; mineral structure; light, persistent finish
2004 Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 70% Pinot Noir, 30% Chardonnay
Region Champagne
Pressing Method First-Pressing Cuvée Juice Pressed At Low Pressure In A Membrane Press
Disgorgement Date Jun 2023
Dosage 4.0 g/L
Unfiltered Yes
Production Details Juice was transferred from press to tank by gravity without pumping, naturally settled and naturally fined in winter. After immediate racking and malolactic fermentation at 18°C, low-temperature winter fining took place at 5–8°C; there was no centrifugation or filtration. The wine spent 17 years on the lees. The dosage liqueur was matured in oak barrels, with the vintage description specifying 25 years of liqueur maturation.
Tasting Notes Straw yellow with slightly orange highlights; yellow fruit, peach, nectarine and spices; orange peel, spice and toasted notes; fresh, persistent finish
Sources: www.champagne-drappier.com ↗ · Compare this vintage
2003 Technical Specifications
Alcohol 12.0%
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties 70% Pinot Noir, 30% Chardonnay
Region Champagne
Pressing Method First-Pressing Cuvée Juice Pressed At Low Pressure In A Membrane Press
Disgorgement Date Jun 2023
Dosage 4.0 g/L
Unfiltered Yes
Production Details Juice was transferred from press to tank by gravity without pumping, naturally settled and naturally fined in winter. After immediate racking and malolactic fermentation at 18°C, low-temperature winter fining took place at 5–8°C; there was no centrifugation or filtration. The dosage liqueur matured in oak barrels. The producer’s June 2023 release sheet reports 9 years on the lees, while the official US importer’s vintage sheet reports over 18 years; these release-specific durations conflict and are retained without reconciliation. The importer sheet also reports total acidity of 4.4 g/L expressed as H2SO4 equivalent, which is not proposed as unqualified total_acidity_gl.
Tasting Notes Sunny yellow; wild flowers, quince and hay; fresh stone fruit and liquorice
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1791815 | — | — | wine-searcher.com ↗ |