Celebrating Bastille Day: Champagne Drappier

They say a picture call tell a thousand words. This might be true, but I’d say a glass of wine could tell even more.

Earlier this year I was invited by my friends at The Corkscrew Wine Merchants to attend a tasting of Champagne Drappier at Saison Restaurant in Dublin.  My account of the event is in the new Issue 7 of Glass of Bubbly Magazine:

Glass of Bubbly Magazine Issue 7 (front cover)
Glass of Bubbly Magazine Issue 7 (front cover)

Here’s a sneak peek at the Drappier article:

Drappier Article in Glass of Bubbly Magazine
Drappier Article in Glass of Bubbly Magazine

Whilst tasting through some of Drappier’s fabulous range, it struck me that some of their choices are actually commercially quite risky.  Producing the Brut Zero Sans Souffre (neither dosage nor SO2 added) depends upon a fastidious approach to quality, including an almost draconian approach to hygiene.

The grapes have to be perfectly ripe, but not overripe, so that fruit flavours can shine without the addition of sugar.

The grapes have to be perfectly healthy so that there is minimal chance of spoilage which sulphur would normally prevent. Only own estate fruit is used for this Cuvée

Malolactic Fermentation (MLF) is allowed to proceed so that the acidity is softened and has less need of sugar for balance.

Extended lees ageing gives the Champagne character, but also helps to preserve it for longer and also lessens the impact of no dosage.

All of these factors have to be in perfect tension. Here is my first attempt at an infographic capturing this relationship.

Drappier Brut Zero Sans Souffre
Drappier Brut Zero Sans Souffre
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