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What To Expect
About The House
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- One of the oldest and most prominent houses in Champagne with little to no sulphur across the range
- Made using 100% pinot noir with Zero Dosage (sugar)
- Pair with seared Pork cutlets, celeriac purèe and spiced carrot
The Drappier house have always been at the forefront of winemaking and it is our great pleasure to present this unique and excellent cuvée. Made with 100% pinot noir with Zero dosage, this will dazzle you tastebuds and show you a whole new side to champagne.
The nose is very fresh with notes of Nashi pear, lemon juice and hazelnuts. Uber dry on the tongue with a stony-mineral energy bursting with life. It will awaken enthusiasts and purists on the lookout for new a new sensation.
If you ever get that friend that have low tolerance to sulphur then we recommended this wine. This has <30 mg/L of Sulphur which is around 4-5 less than permitted in Champagne.
Since 1808 the Drappier family has used its skill to select parcels of land, which are particularly well exposed and extremely rich in limestone. They are located in the small village of Urville in the Côte des Bar where Pinot Noir, the predominant grape variety, finds its purest expression and allows the production of very elegant, aromatic wines. With an annual production of some 1.5 million bottles, they are considerably larger than a small grower, but not quite of the size of the Grande Marques in and around Reims and Epernay. Drappier is one of the foremost producers in the region which is highly respected amongst its peers like Cédric Bouchard, Marie-Courtin, Vouette et Sorbée, and Jacques Lassaigne. They own 55 hectares of vineyards and use another 50 hectares under contract with other growers. A an interesting historical fact is that Charles de Gaulle (the Former Minister of the Armed Forces in France) was very fond of their Champagne and they named a cuvée after him. Amongst their range of excellent cuvée’s, they have a range including a ‘Sulfur free’, ‘Zero dosage’, and a ‘blanc de blancs’ that contains a forgotten grape called Blanc Vrai.
Only the juices from first pressing – the cuvées - are used with mechanical low-pressure presses and use of gravity to avoid pumping, which avoids oxidisation. Minimal use of sulphur; Natural settling; Alcoholic fermentation for roughly 2 weeks at low temperature; followed by total and natural malolactic fermentation; No filtering.
Assemblage – 100% of the wines are made in stainless steel vats in order to preserve as much freshness as possible. After bottling, the cuvée is aged for at least 2-3 years on lees.
Smoked salmon on a french stick or Baguette with cucumber