Drappier first in Champagne to use egg-shaped oak fermenter
Drappier has become the first Champagne house to mature its wines in an egg-shaped oak container, despite losing 75% of its crop this year.
Called the Ovum, the fermentor, inspired by Nomblot’s concrete egg, is made by Taransaud and costs around €30,000.
According to Michel Drappier, winemaker at the family-owned house, the new vessel will be used to produce a “Premium Grand Sendrée”, referring to the brand’s prestige cuvée, and the more upmarket version will be released in 2018.
Commenting on his new purchase, Michel said, “The “egg” proportions represent the Golden Ratio and is considered to be the ultimate vessel to keep and mature wine.”
He explained that the vessel currently contains 2,400 litres split between Pinot Noir (55%) and Chardonnay (45%).
The container is make using oak from the Aube, meaning that the Champagne is aged in wood harvested from Jurassic Kimmeridgian soil, which is the same substrate Drappier’s grapes are grown on.
Meanwhile, Drappier spoke of the challenges of the 2012 vintage for the Aube-based producer.
Partner Content
“Unfortunately Drappier vineyards have experienced the worst hail storm in their history. On 7 June, 100% of the domaine was hit and 75% of the crop was destroyed.
“As a single family estate, Drappier is considered to be the most affected estate in the history of the Champagne region,” he added.
Indeed, he said that his father André Drappier, who is 86 years old, has never seen such a loss.
“Fortunately,” continued Michel, “Saint Bernard (the monk who built our cellars in 1152) has probably protected the Grande Sendrée vineyards which have been affected only at the rate of 40%.”
Finally, he recalled the high quality of the remaining crop.
“The remaining grapes, harvested on 26 September look great and the first juices are superb. It is probably a great vintage which could be similar to 1996 but in much smaller quantity.”
Thanks for the news piece. These types of fermenter are certainly innovative in Champagne but Drappier is not the first to use them. There may be small design differences but the ‘Golden Numbe’r rationale and general shape has been installed from a couple of years ago by Benoit Marguet, the small producer in Ambonnay. His foudres are also made by Taransaud too. And Henri Giraud in Ay has been using Nomblot cement eggs for a few years. Maybe there are others using ‘eggs’ – any comments anyone?
Can someone explained what would be the impact on the wine (style/others) by using “egg shaped” oak fermenter rather than another shape?
thank you in advance for your help.
Thanks Tim for the post, and we are aware of Benoit Marguet’s fermenter, but it’s an oval foudre, not an egg-shaped one – ie, Benoit’s has straight sides. According to Michel, his is the first egg in Champagne made from oak, but certainly there are others using concrete ones, and thank you for mentioning Henri Giraud. Any more examples would be much appreciated. As for their impact, it’s hard to ascertain, but we have run an article on their possible effects here. http://www.thedrinksbusiness.com/2011/05/egg-vats-concrete-evidence/
The newspaper articles are sayind that there are only 10 wooden eggs in the world…I need to find out where about..who are the producers using them? any help?
Thanks in advance
Deisi