Trop m'en faut

The Trop m'en faut is a Champagne made from 100 percent Fromenteau, fresh and vigorous, with tension but no severity. Practically free of added sulfites, the wine comes across as open and generous, spicy, saline and lively.

The grapes grow in the organically farmed Parcelle de Tuchots in Urville on the Côte des Bar. The upper Kimmeridgian limestone soil gives the wines a mineral edge. The wine matures in the vaulted cellars built by the Cistercians of Clairvaux in 1152, which André Drappier bought from the municipality in 1950; a constant 10 degrees is maintained there.

Fromenteau, also known as Pinot Gris, is one of the nearly vanished grape varieties that Michel Drappier revived over twenty years ago. The cuvée comes half from the 2017 harvest and half from 2018. After mechanical pressing, the wine matured partly in wood, partly in stainless steel, with tirage taking place in April 2019. No dosage was added, and the disgorgement date is engraved on the bottom of the bottle.

Medium yellow, lively mousse. On the nose, apple, mirabelle plum and citrus, along with fennel greens and celery, nuts, bread, apple skin and oyster shell. Then tender, fresh stone fruit, a touch of zest and pineapple, a playful acidity, round texture and a silky, juicy finish.

Oysters and raw seafood, smoked fish, Comté or another aged hard cheese.

A Fromenteau Champagne is an absolute rarity. For this cuvée, Hugo Drappier received the award for best Champagne at the 2025 Master Winemaker Awards.