David Leclapart, from his base in Trepail, produces some of the most unique wines in Champagne. Fully biodynamic, the wines are a testament to David’s innate talent as a viticulturalist and winemaker. All of his single-vintage wines are vinified according to their specific needs, and none of them have dosage. These wines are an excellent example of the diversity achievable in Champagne.
10 Rue de la Mairie, Trepail. +33 3 26 57 07 01
These biodynamic wines are first-rate and highly distinctive. Released young, they benefit from additional ageing in bottle, so don’t be in a rush to open them too soon.
David Leclapart L’Amateur
100% Chardonnay from a single vintage. A blend of a handful of Trepail parcels, this wine is vinified in enamel-coated steel tanks with natural yeasts.
David Leclapart L’Artiste
100% Chardonnay from a single vintage. Fermentation occurs 50% in enamel-coated tanks and 50% in old Burgundy oak barrels. The vines are 30 to 50 years old, and the parcels used vary each year as David explores the terroir of Trepail.
David Leclapart L’Apotre
100% Chardonnay from a single vintage. The most multi-faceted of the range, this wine comes from the single vineyard of ‘La Pierre St-Martin’, planted by David’s grandfather in 1946. Vinified completely in barrel, the wine is intricate and expressive.
David Leclapart L’Amateur Rose
100% Pinot Noir. Made in a non-traditional way, this rose is produced with grapes from Trepail, from vines planted in 1957 and 1968. The grapes are macerated for 24-72 hours, during which time the grapes are treaded 3-4 times per day to achieve the desired colour. Discontinued after the 2009 vintage, these grapes are now being used in the more recent blanc de noirs cuvee, L’Astre.
David Leclapart L’Astre
100% Pinot Noir. A Premier Cru Blanc de Noirs. This wine is made from just four parcels of vines, and was first made in 2010.
David Leclapart Coteaux Champenois
100% Pinot Noir. This still red wine is only made in the best vintages and in very small production. The grapes come from Trepail vineyards planted in 1957 and 1968.
David Leclapart established his eponymous house in 1998, making his one of the youngest domaines in the region. His family have been growing vines for four generations, but always sold their crop to the negociants. David had been working for Leclerc-Briant in Epernay and had attended agriculture school in Beaujeu. In 1996, his father passed away and his mother asked him to look after the family’s vines, which he agreed to on the condition they would be farmed biodynamically – a philosophy in which he had a great interest.
Two years after the death of his father, David founded the house and started making his own wines. The early days were not without tribulation, but by 1999 he successfully bottled his first wines and one year later, his three hectares of vineyards were certified biodynamic by both Demeter and Ecocert.
Even though David’s total vineyard holdings amount to a small 3 hectares, he still sells up to 30% of his crop to the negociants. Given this, the total production is on the low side, which leads us to believe he is taking strict measures to reduce his yield and is particular about the quality of the grapes that go into making his wines.
David’s vineyards are located amongst 22 parcels in Trepail, in the Montagne de Reims. This area is best known for its lively, high-acid expression of Chardonnay. His operations have been certified biodynamic since 2000.
Each of the cuvees is always from a single vintage (stated on the back label), and no reserve wines are used. The wines are fermented using naturally occurring yeasts and always go through full malolactic fermentation. David does not add dosage to any of his wines, which is testimony to his careful and exact handling of the vineyards to ensure the best ripening of the grapes.
Alcoholic fermentation occurs either in enamel-lined steel vats (not stainless steel) or old oak barrels, originally purchased from Domaine Leflaive in Burgundy in the late 1990s when they were 3-4 years old.