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Features
Producer
Champagne Drappier
Vintage
NV
Size
75cl
Ingredients
75% Pinot Noir, 15% Chardonnay, 10% Pinot Meunier
Region
Champagne
Country
France
Production
Vegetarian & Vegan
Alcohol
12%
Type of drink
Sparkling Wine

Champagne Drappier Carte d’Or Brut

£34.26

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A Pinot Noir-based champagne of style and finesse, Carte d’Or offers delicate aromas of white peach, quince and a touch of spice. The dry, elegant palate shows an impressive degree of concentration, along with fine bubbles and a long, crisp finish.

Features
Producer
Champagne Drappier
Vintage
NV
Size
75cl
Ingredients
75% Pinot Noir, 15% Chardonnay, 10% Pinot Meunier
Region
Champagne
Country
France
Production
Vegetarian & Vegan
Alcohol
12%
Type of drink
Sparkling Wine
Alcohol is not for sale to people under the age of 18. For the facts about alcohol visit drinkaware.co.uk. A signature will be required on delivery. See Details
Producer

For one of Champagne’s most forward-thinking producers, Drappier has no shortage of historic roots. An eighth-generation family business, the house was founded in 1808, and occupies magnificent twelfth-century cellars built by Cistercian monks. Having spearheaded the revival of Pinot Noir in the region, in the 1930s, Drappier continued to innovate. Rosé in a clear bottle was introduced in 1968; extremely low levels of sulphur are used, and there is even a no-added-sulphur cuvée made; the liqueur d’expédition is matured for over fifteen years in oak and demi-johns; and Drappier is the only house to ferment every format, from half-bottles up to the gigantic 30-litre Melchisédech, in the bottle in which it is sold.

Vineyard

Over half of Drappier’s production comes from the family’s own vineyards near their base in Urville. Viticulture is close to organic, with horse-drawn ploughing, cover crops and natural fertiliser used.

Winery

Only the juice from the first pressing – the cuvée – was used, and was transferred to tank by gravity. After a natural settling, the alcoholic fermentation took place over two weeks at a low temperature, followed by complete, natural malolactic fermentation. Five percent of the blend was aged for a year in barrel to give extra depth. Minimal sulphur was used during the production.

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