With its origins dating back to the 1600's, Drappier is one of the greatest names in Champagne. It was Saint-Bernard, founder of the Abbey of Clairvaux, who first commissioned the construction of the cellars in 1152. Still the pride of the estate, these vaulted Cistercian cellars now house the greatest vintages and bottles of Champagne Drappier. But the story of Drappier Champagne really begins in 1808, when the family estate was created. The family manages a vast vineyard in Urville, a large part of which is cultivated by organic farming. The family aims, year after year, to produce a wine that authentically expresses the many facets of the terroir. The signature Champagne Drappier is characterized by a very low dosage and minimal use of sulfur. In addition to a unique style, the Champagne House Drappier is the only one to do a “prise de mousse” or secondary fermentation in all of its bottle formats, riddling and disgorging individually in the original bottles. This respect for tradition serves as a guarantee of exceptional wine, with outstanding freshness and finesse.
The brainchild of Hugo Drappier, project "Trop m'en Faut!" is the first of its kind in the Champagne region. Its aim is to express the character of a single terroir through two different styles: a still wine and a sparkling. These two wines are both made with 100% Fromenteau, the local name for Pinot Gris, which was once widely grown in Champagne. A precocious grape variety usually picked quite early in the season, Fromenteau reveals a sunny character, while also maintaining a certain freshness. And the name? "Trop m'en Faut!" translates roughly to "I will never get enough!" and is a spoonerism for Fromenteau. "Fro-Muhn-Toe" becomes "Tro-Muhn-Foe" through this clever play on words.
The grapes for the Drappier Trop m'En Faut Champagne are harvested from the organically farmed and Ecocert certified Les Truchots parcel. This soils is composed of Superior Jurassic Kimmeridgian limestone and the vineyard planted with southern exposure. The parcel is partially tilled by a mare named Aster.
Winemaking and aging
The vinification of this wine was carried out with no sugar added, no filtration and no clarification. Malolactic fermentation was allowed to take place naturally and the wine contains low sulfur. The wine was aged for 24 months The dosage is 0g/L, making this a Brut Nature champagne.
100% Pinot Gris (locally known as Fromenteau). 50% came from the 2017 and 50% from the 2018 vintage
The Drappier Trop m'En Faut Champagne displays a golden yellow color in the glass.
The bouquet reveals aromas of ripe Mirabelle plums and ripe stone fruits, along with hints of white pepper.
On the palate, the effervescence of this Brut Nature champagne is softened by flavors of acacia honey.
Food and wine pairings
The Drappier Trop m'En Faut! Champagne will pair beautifully with spaghetti alla bottarga, a delicately seasoned chicken pot pie or vegetable tian.
For an optimal tasting, serve at 7°C.