David Leclapart

History of Champagne David Léclapart

Champagne David Léclapart is a family affair passed down through four generations, rooted in the small village of Trépail since 1946. David Léclapart, a passionate and non-conformist winegrower, took up the torch in 1996 following the death of his father, marking the beginning of a quiet revolution in the Champagne landscape. Coming from an atypical background — a socio-economic baccalaureate followed by university studies — David found his path by reading the works of nutritionist Catherine Kousmine, who awakened his ecological conscience. Trained at the École d'Agrobiologie de Beaujeu in Beaujolais, he deepened his knowledge of biodynamics and microbiology, before working for two years at Leclerc-Briant in Épernay in 1995 and 1996, where he conducted biodynamic trials on parcels similar to those of his family estate.

Upon his return, David began the organic conversion of his vines in 1996, obtaining Demeter certification in 1998 and Ecocert in 2000. A pioneer in Champagne, he has inspired a generation of winemakers through his uncompromising commitment to nature. In 2020, he left Demeter to join Biodyvin, a syndicate focused on biodynamic viticulture in the face of the challenges of climate change. Today, supported by his wife Carole, who inspired the poetic names of the cuvées, and his eldest son Martin, who has managed the Coteaux Champenois since 2023, as well as his son Leo, David perpetuates a legacy of creativity and respect for living things. With 8,000 to 15,000 bottles per year, the estate exports worldwide, praised by critics such as Richard Juhlin, who ranks it among the greatest, and Antonio Galloni for its distinctive personality.

Terroirs and Vines of Champagne David Léclapart

The terroir of Trépail, a premier cru of the Montagne de Reims, is a precious anomaly in a landscape dominated by Pinot Noir: here, Chardonnay reigns supreme with 80 to 90% of plantings, complemented by 10 to 20% Pinot Noir. The estate's 3 hectares, spread across 22 steep parcels on the south-east facing slope, benefit from an exposure similar to that of the Côte des Blancs, favouring optimal ripeness despite a cool and humid climate. Elevated and close to the forest, Trépail offers clay-limestone soils rich in flint, imbued with moisture and freshness, which lend the wines an anise-like tonicity, smoky notes and exceptional saline minerality.

David Léclapart has cultivated these vines biodynamically since 1996, with certified conversion completed in 2000. The grass-covered soils, carefully tended without chemical fertilisers or synthetic inputs, harbour a flourishing biodiversity, naturally enriched by sheep that graze the grass and nourish the terroir. The vines, aged from 30 to over 60 years depending on the parcel, express micro-terroirs sensitive to wind, moisture and heat, translating climatic variations into cuvées of exemplary sapidity. This meticulous work, guided by the solar and terrestrial rhythms inspired by Rudolf Steiner, amplifies the aromatic expression and elegant density of the grapes, making the terroir of Trépail the beating heart of these age-worthy wines.

Winemaking at Champagne David Léclapart

Winemaking at Champagne David Léclapart is a minimalist art, faithful to the biodynamic philosophy: respecting the vine from soil to bottle to reveal the purity of the terroir. All wines come from a single vintage and a single grape variety, with no reserve wines, to faithfully follow the vagaries of the climate. Primary fermentations are carried out exclusively with indigenous yeasts, in enamelled tanks for L'Amateur and L'Artiste (half), or in neutral oak barrels sourced from Domaine Leflaive for the other cuvées, thus avoiding stainless steel, deemed "negative" for the wine's energy. Malolactic fermentation occurs naturally, without fining, filtration or chaptalization, stabilizing the wines without excessive added sulphites — only 30 to 40 mg/l at most.

The tirage for the secondary fermentation takes place in July–August, followed by ageing on the lees for 10 to 36 months, imparting a fine and silky bubble. No oenological additives are used, and the cuvées are disgorged without dosage, preserving a lively tension and raw authenticity. This process, risky yet fascinating, amplifies the finesse, minerality and length on the palate, transforming each champagne into an expressive natural wine capable of evolving for years in the cellar. These practices ensure vibrant bottles in which the alchemy of terroir, climate and human expertise takes precedence over any technology.

The Cuvées of Champagne David Léclapart

The cuvées of Champagne David Léclapart, all named with a word beginning with "A" to symbolise a new alphabetical chapter, are poems in a bottle: vintage-dated, undosed and sourced from a unique terroir, they captivate through their diversity despite a Chardonnay dominance. 

L'Amateur Blanc de Blancs: 100% Chardonnay from six varied parcels in Trépail, vinified in enamelled tanks. This entry-level champagne expresses a crystalline freshness with aromas of chalky lemon, spiced pear and white flowers. Ripe and fruity, it offers a bracing minerality and a joyful vivacity — ideal as an introduction to the Léclapart wines: pure, expressive and already delicious young.

L'Artiste Blanc de Blancs: 100% Chardonnay from 30 to 50-year-old vines on the parcels Le Haut de la Gloie des Cochons and Entre les Deux Hauts Chemins. Half in enamelled tanks, half in old barrels, it delivers an incisive, floral and saline energy, with notes of almond and white peach. Underestimated in youth, it reveals a silky depth and an invigorating finish — a champagne of character and artistic beauty.

L'Astre Blanc de Noirs: 100% Pinot Noir from 40 to 50-year-old vines on Le Champ Janvrai and La Fleuranne. Entirely aged in old barrels, this rare pure Pinot Noir unfolds a toasted and bready nose, with orange, white peach and bergamot. Ample and crystalline, it marries fruit succulence with oyster shell minerality, culminating in a voluminous energy — a structured wine built for ageing.

L'Apôtre Blanc de Blancs: 100% Chardonnay from a single parcel of over 60 years, La Pierre St-Martin, vinified entirely in Leflaive barrels. Opulent and grand, it explodes with exotic fruits, almond and hyacinth, with an expansive power and an electric umami finish. Comparable to a Burgundian Grand Cru, it is a champagne of nervous tension and infinite potential, acclaimed as one of the most unique.

L'Aphrodisiaque Premier Cru Pas Dosé: 80% Chardonnay and 20% Pinot Noir, a complete reflection of the terroir, aged 36 months on the lees in old barrels. Crafted in 2012 following a difficult vintage, it captivates with its tart finesse and nose of ripe apple, sea breeze and nutmeg. Luxurious on the palate with orange, quince and tart cherry, it builds to an ethereal crescendo, evoking the 1996 — a magical and aphrodisiac cuvée.

L'Alchimiste Rosé: A rare rosé Champagne made from Pinot Noir, vinified to express the estate's alchemy. Elegant and taut, it brings a subtle rosy touch to lovers of biodynamic rosé wines.

These cuvées, produced in small quantities, reveal themselves better after aeration or decanting when young, and gain in complexity with a few years of cellaring.

Champagne David Léclapart is a living manifesto for a more natural, more expressive Champagne, more deeply connected to its roots. For over 15 years, Vins & Millésimes has offered you the opportunity to buy the finest bottles of old wines and grand crus online, in stock and with fast delivery! Discover the bottles and magnums from Domaine David Léclapart available for purchase.