David Leclapart

51380 TRÉPAIL

Champagnes

Gault&Millau's review

David Léclapart is based in the Montagne de Reims area, renowned for its Pinot Noirs, but in Trépail, a commune known for its high-acidity Chardonnay. Yet David likes to say that what counts for him is not the acidity but the tactile sensation that comes from the minerality thanks to the work done on the soil. This work is carried out relentlessly on a vineyard of just 3 hectares divided into 22 parcels, 80% chardonnay, 20% pinot noir, with an average annual production of 15,000 bottles. His biodynamic approach is a tightrope walk compared to the Champagne region's climatic conditions, where the risk of losing the harvest is real. He believes that his wines evolve slowly, and recommends ten years' ageing before opening the bottle. It's worth noting that his wines are made from a single harvest, which he was unable to vintage at the outset because of the lack of a 3-year ageing period on laths. He continues to indicate the year of production on the back label only.

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