Champagne Drappier Coteaux Champenois “Trop m’en Faut!” NV

Winery Background and History

Champagne Drappier, established in 1808 in Urville, Côte des Bar, France, is a family-owned house renowned for its commitment to traditional winemaking and sustainability. While primarily celebrated for its sparkling wines, Drappier also produces still wines under the Coteaux Champenois appellation, reflecting the region’s historical winemaking traditions. The “Trop m’en Faut!” cuvée exemplifies Drappier’s dedication to reviving rare grape varieties and showcasing the unique terroir of the Champagne region.

Producer and Winemaker

Currently managed by Michel Drappier, representing the seventh generation of the Drappier family, the estate emphasizes minimal intervention and organic practices. Michel’s approach includes the use of indigenous yeasts, no filtration or clarification, and minimal sulfur, ensuring that each wine authentically reflects its origin.

Vineyards and Microclimate

The “Trop m’en Faut!” cuvée is produced entirely from organically farmed Fromenteau (Pinot Gris) grapes sourced from the Truchots parcel near Urville in the Côte des Bar region. This area is characterized by calcareous soils and a favorable microclimate, contributing to the wine’s distinctive minerality and complexity.

Grape Varietals & Percentage Used

• 100% Fromenteau (Pinot Gris)

Vinification & Aging Methods

The vinification process for “Trop m’en Faut!” includes natural malolactic fermentation without filtration or clarification. The wine is aged on laths for 24 months and is bottled under cork. No sugar is added (zero dosage), resulting in a Brut Nature Champagne. Disgorgement typically occurs after this aging period.

ABV (Alcohol by Volume)

Specific ABV information is not readily available.

Tasting Notes

“Trop m’en Faut!” presents a pale golden-yellow hue. The nose offers delicate notes of fresh fruits, including pear and exotic hints of guava, complemented by gentle spices such as vanilla. On the palate, it is juicy and fleshy with a round, soft, and slightly waxy mouthfeel. The pronounced taste of spices is balanced by underlying structure and racy acidity, leading to a long, elegant, and refreshing finish with a touch of beguiling bitterness.

Food & Wine Pairing

This Champagne pairs well with a variety of dishes, including spaghetti alla bottarga, summer vegetable tian, and lightly spiced chicken stew. Its acidity and depth complement rich flavors, making it versatile for both appetizers and main courses.

Service Methods and Temperatures

To fully appreciate its complexity, serve “Trop m’en Faut!” at 44°F (7°C). Use a tulip-shaped glass to concentrate its aromas, and consider allowing the Champagne to breathe for a few moments after pouring to enhance its expressive profile.

Storage and Aging Potential

Stored under optimal conditions—cool, dark, and humid—“Trop m’en Faut!” can continue to develop for several more years. Its robust structure and acidity suggest potential for further aging, leading to increased complexity and depth over time.

Scores

• Decanter: 93 points