History of Champagne Drappier

Since 1808, when François, an ancestor of Michel Drappier, settled in Urville, the estate has been in the hands of the Drappier family. Today, patriarch André Drappier is still present every day, while the eighth generation, represented by Charline, Hugo and Antoine, have joined the house which remains proud of its independence.

The family stretches back to the draper Rémy Drappier, who was born in 1604, but it was not until 1808 that François settled in Urville, in the south of Champagne, where Cistercian monks had settled in the 12th century. When Georges Collot, the maternal grandfather of Michel Drappier, planted his first Pinot vines in the 1930s, the neighboring winegrowers laughed at him, calling him “Father Pinot”. André and Micheline carried forward the style established by “Father Pinot” and created the prestige cuvée Carte d’Or in 1952.

Since 1979 Michel Drappier has controlled the wine-making process, while André, his father, with a lifetime’s experience of harvests behind him, keeps a watchful eye over the vineyards. The vineyards are the pride of the family, which covers 60 hectares of land owned by the family and 55 hectares in contractual association with other growers. In 1988 deep cellars dug out of the Reims limestone in the reign of Napoleon III become part of the family ownership to house the prestigious cuvées.

An area in which Pinot Noir thrives, a grape variety which “runs through our veins”, Urville lies where their vineyard was first planted and is now cultivated according to organic and natural principles. 70% is planted with Pinot Noir. Just like the “archives” plotting the long history of the Drappier house, they also continue to cultivate forgotten and nevertheless unforgettable grape varieties: Arbane, Petit Meslier and Blanc Vrai. Drappier can boast that they grow all 7 authorized grape varietals in Champagne. Today, rather than sophisticated, sometimes overdone excellence, Drappier prefers authenticity and a natural approach. Thanks mainly to very low quantities of dosage and extremely limited use of sulphites, of which the Brut Nature Sans Seuf (Without Sulphur) cuvée is the culmination, they are able to highlight the multifaceted aspects of their terroirs and their wine-making. Three generations of the Is Champagne Drappier organic? Yes, part of it! Drappier family 15 hectares are accredited organic since the harvest 2014. Michel Drappier and his team have been cultivating the estate sustainably for years, and worked on the accreditation for 7 years.

It is one of the largest accredited organic estates in Champagne. Starting from the end of 2006, it will show the “AB logo” (Agriculture biologique) on: • Brut Nature • Brut Nature Sans Soufre • Brut Nature Rose • Quattuor • Grande Sendree

What about the rest? It is farmed with sustainable methods? The rest ofthe estate, composed of 42 hectares, is cultivated with sustainable methods: no preventive treatments, soil management (grass, compost), use of horses for plowing. In winemaking, our philosophy translates into the lowest intervention possible It means that all (low temperature fermentation, indigeneous yeast…) the grapes sourced for these cuvees Organic wines and non-sulfite wines are two separate things. However, Champagne are estate. Drappier is also known for having very low levels of SO2, which guarantees the quality It is like having a of the grapes. grower Champagne! Drappier Non-Vintage Champagnes

Carte d’Or - 75% Pinot Noir, 15% Chardonnay, 10% Meunier Vinification of the Carte d’Or cuvée ~ Only the juices from first pressing – the cuvées - are used ~ Use of gravity to avoid pumping, thus avoiding oxidation ~ Alcoholic fermentation for roughly 2 weeks at low temperature ~ Then total and natural malolactic fermentation ~ Minimal use of sulphur ~ No filtering ~ Dosage: 7 g/l ~ 5% of the wines are matured in barrels for 1 year to enrich the cuvée.

Tasting notes: The Carte d’Or cuvée is the very expression of the Drappier style. With its very high proportion of Pinot Noir, one is almost tasting a Blanc de Noirs. Champagne with a fine aromatic richness, it opens with aromas of stone fruits such Carte d’Or - Large formats produced as white vineyard peach. A spicy hint announces a powerful and complex palate. A vinous by Drappier Champagne of lovely complexity with a characteristic note of quince jelly. • Magnum Serving suggestions: Ideal as an aperitif. At the table it goes with white meats, rolled fish fil- (1.5 litres) 2 standard bottles lets, Chaource cheese. Serve at: 45°F. • Jeroboam (3 litres) 4 standard bottles • Methuselem 100% Pinot Noir Brut Rosé - (6 litres) 8 standard bottles Vinification of the Brut Rosé cuvée • Balthazar ~ Rosé made using the saignée method with maceration in vats lasting 3 days (12 litres) 16 standard bottles ~ Use of gravity to avoid pumping, thus avoiding oxidation • Nebuchadnesor (15 litres) 20 standard bottles ~ Alcoholic fermentation for roughly 2 weeks at low temperature • Solomon ~ Then total and natural malolactic fermentation (18 litres) 24 standard bottles ~ No filtering • Primat ~ Minimal use of sulphur ~ Dosage: 7.5 g/l (27 litres) 36 standard bottles • Melchisédech ~ Assemblage – 100% of the wines are made in vats in order to preserve as much (30 litres) 40 standard bottles freshness as possible ~ After bottling the cuvée is aged for 2 to 3 years sur lattes (on laths) Tasting notes: Very well structured, with exemplary purity of red fruits. A striking Champagne on the nose offering similar sensations on the palate. Warm and satiny, lightly spiced with balanced hints of stone fruits thanks to a lovely freshness in the finish.Serving suggestions: Ideal as an aperitif. Perfect with antipasti, salmon en papillotte, grilled pink lamb, strawberry salad. Serve at: 45°F.

Brut Nature Zero Dosage - 100% Pinot Noir Zero Dosage means that this Champagne contains only the wine’s natural residual sugar at less than 2g per bottle. The use of an absolute minimum of sulphur gives the wine the freedom to express itself totally. Vinification of the Brut Nature cuvée ~ Only the juices from first pressing – the cuvées - are used ~ No filtering ~ Use of gravity to avoid oxidation ~ Minimal use of sulphur ~ Zero dosage ~ Alcoholic fermentation for roughly 2 weeks at low temperature ~ Then total and natural malolactic fermentation ~ All the wines are made in vats to preserve freshness Tasting notes: Nose of freshly pressed black grapes, of red, white and citrus fruits. Ample palate with flesh of vineyard peach and bouquet of aromatic herbs. Small spicy notes in the finish. A fine, tightly knit Champagne of great purity. Serving suggestions: Ideal as an aperitif. The perfect accompaniment for seafood, sashimi or even soft goat’s cheese.Serve at: 45°F. Brut Nature Rosé - 100% Pinot Noir Vinification of the Brut Nature Rosé cuvée ~ Rosé made using the saignée method with maceration in vats lasting 3 days ~ Only the juices from first pressing are used ~ Minimal use of sulphur ~ No filtering ~ Use of gravity to avoid pumping, thus avoiding oxidation ~ Alcoholic fermentation for roughly 2 weeks at low temperature ~ Then total and natural malolactic fermentation ~ Zero dosage ~ 100% of the wines are made in vats to preserve freshness ~ After bottling the cuvée is aged for 2 to 3 years sur lattes (on laths) Tasting notes: On the nose, very evocative of strawberry and raspberry with a floral note of rose petals. The palate recalls red fruits and is augmented by hints of citrus fruit, mandarin orange and a small, very refined touch of white pepper. Serving suggestions: Ideal as an aperitif. Goes perfectly with salmon carpaccio or scallops, sushi, grilled meats. Serve at: 45°F.

Charles de Gaulle - 80% Pinot Noir, 20% Chardonnay Charles de Gaulle and Champagne Drappier: In the 1960s, when he was not at the Elysée Palace or on official business elsewhere, General de Gaulle would reside at his property, the Boiserie in Colombey-les-Deux-Églises, situated a few miles from Urville. There he discovered Champagne Drappier and chose a cuvée rich in Pinot Noir (80%) which was renamed in homage to him. Vinification of the Charles de Gaulle cuvée ~ Only the juices from first pressing are used ~ Dosage: 7.5 g/l ~ Use of gravity to avoid oxidation ~ No filtering ~ Minimal use of sulphur ~ Total ML for 2 weeks ~ 100% of the wines are made in vats to preserve freshness. ~ Bottled and aged for at least 3 years Tasting notes: Very fine nose of citrus fruits, apple, almond or perhaps nutmeg. When it reaches the palate the Charles de Gaulle Cuvée exhibits a remarkable complexity, with an airy mousse and lightly candied notes. Serving suggestions: Ideal as an aperitif. Pheasant stuffed with foie gras, mixed green salad with strips of guinea fowl, Brie de Meaux. Serve at: 45°F.

Blanc de Blancs - 95% Chardonnay, 5% Blanc Vrai Vinification of the Blanc de Blancs ~ Only the juices from first pressing are used ~ Dosage: 8 g/l ~ Use of gravity to avoid oxidation ~ Minimal use of sulphur ~ 100% of the wines are made in vats in order to preserve freshness. ~ After bottling, the cuvée is aged for 2 to 3 years sur lattes (on laths). ~ No filtering Tasting notes: The nose brings to mind white peach and pear but also more floral notes such as peony. On the palate a mineral Champagne, lightly biscuity, creamy, supple, seductive. Serving suggestions: Ideal as an aperitif. At the table it goes superbly with white meats, chilled smoked salmon with citrus fruits, tagliatelle with scallops. Serve at: 45°F.

Also Available from the winery... QUATTUOR Blanc de Quatre Blancs 25% Arbanne, 25% Petit Meslier, 25% Blanc Vrai, 25% Chardonnay Quattuor in a nutshell… ~ Produced from 4 white grape varieties! ~ Very low sulphur content ~ Very rare Arbanne ~ Non-filtered Tasting notes: Aromas of very fresh grapes and citrus fruits evolving towards notes of honeyed apples and fig jam, borne by a bouquet of white flowers. On the palate, a Champagne with great freshness, mineral and chiselled, and a very persistent finish.

Brut Nature Sans Soufre - 100% Pinot Noir Zero Dosage, Zero Sulphur, Nature at its Finest! Here everything is purity. In the culmination of a process which over the years has led us to reduce the quantity of sulphites in our Champagnes, no sulphur is added to this cuvée during the different stages of vinification, allowing the Pinot Noir to express itself in perfect freedom. Tasting notes:: Very fresh nose evoking pear, lemon and hazelnuts. On the palate, a very dry, mineral Champagne bursting with life. It will delight enthusiasts and purists on the lookout for new tastebud sensations. Recommended for those allergic to sulphur. Drappier Vintage Champagnes

TheGrande Sendrée takes its name from a parcel of land covered in cinders (cendrée) after the fire which ravaged Urville in 1838. A spelling error having slipped into a new version of the land register, today Sendrée is written with “s”, not “c”. On very light soils made up of “crayot”, the Chardonnay displays a very fine elegance while the Pinot Noir, with its slight predominance, brings power and great vinosity.

Grande Sendrée Vinification ofthe Grande Sendrée cuvée • Only the juices from first pressing are used • Mechanical low-pressure presses • Use of gravity to avoid oxidation • Minimal use of sulphur • Alcoholic fermentation - 2 weeks at low temp. • Natural ML • No filtering • Assemblage – 32% of the wines are matured in oak barrels for 9 months • After bottling, the cuvée is aged for more than 6 years sur lattes. • Dosage: 5 g/l Tasting notes: Golden in color with amber nuances. The Grande Sendrée reveals subtle aromas of dried fruits, some touches of toast and wax, the whole unfolding into fruity notes of citrus fruits, fruits with white flesh, stone fruits. The palate accentuates the vinosity, the depth and the structure. Serving suggestions: Ideal as an aperitif. Superb accompaniment for broth of crayfish with grapefruit, carpaccio Saint Jacques, poultry from Bresse with truffles à la crème. Serve at: 45°F.

Grande Sendrée Rosé Vinification of the Grande Sendrée Rosé cuvée • Rosé made by means of the saignée method with maceration lasting 3 days • Only the juices from first pressing – the cuvées - are used • Mechanical low-pressure presses • Use of gravity to avoid pumping, thus avoiding oxidation • Minimal use of sulphur • Natural settling • Alcoholic fermentation for roughly 2 weeks at low temperature • Then total and natural malolactic fermentation • No filtering • Assemblage – 35% of the wines are matured in oak barrels from the Tronçais forest for 9 months • After bottling, the cuvée is aged for more than 6 years sur lattes (on laths). • Dosage: 6 g/l Tasting notes: Complex nose opening onto notes of strawberry, raspberry and violets with toasted nuances. Round, supple, with a rather lively spinal column tightening the entity, the palate recalls red fruits; it is fresh and complex at the same time. A rich Champagne with great persistence.