Boerl & Kroff
Summary
Boerl & Kroff is a micro-production Champagne house established in 1995 by Michel Drappier and Patrick Sabaté, producing exclusively vintage Champagnes from selectively sourced grapes across premier Champagne growing areas. Their cult status stems from extremely limited production (under 3,000 bottles per vintage), extraordinary aging protocols with at least a decade on lees, and a philosophy that prioritizes wine development over market demands, resulting in individually numbered bottles of remarkable complexity.
Heritage & Leadership
Boerl & Kroff was established in 1995 as a boutique Champagne house by Michel Drappier and Patrick Sabaté. The project began as a collaboration between Drappier, whose family has deep roots in Champagne winemaking, and Sabaté, a businessman with a passion for fine wines. The founders created this micro-production house with the intention of producing Champagne exclusively from exceptional vintages. The name Boerl & Kroff itself derives from fictional characters created by the founders, adding a distinctive identity to their venture. The house remains privately owned and maintains an intentionally limited production model, focusing on quality over quantity. Their headquarters are located in the Champagne region of France, from where they oversee their small-scale, meticulous production operations.
Vineyards & Wines
Boerl & Kroff sources grapes from select parcels within the Champagne region, primarily focusing on Pinot Noir, Chardonnay, and Pinot Meunier—the traditional grape varieties of Champagne. Their flagship cuvée, simply named Boerl & Kroff, is produced only in vintages deemed exceptional by the founders. The house is known for its extremely limited production, with typically fewer than 3,000 bottles produced per vintage. Their production includes both brut and rosé Champagnes, with each bottle individually numbered to reflect its rarity. The house does not own vineyards but instead carefully selects grapes from established growers in premier areas of Champagne. This selective sourcing strategy allows them to maintain consistent quality while focusing their attention on the winemaking process rather than vineyard management.
Philosophy & Practice
The winemaking philosophy at Boerl & Kroff centers on extended aging, with their Champagnes typically spending at least 10 years on the lees before disgorgement. This prolonged contact with the yeast cells contributes to the complexity and depth that characterizes their wines. The house employs traditional Champagne production methods, including hand-riddling and minimal dosage to preserve the purity of the wine. Each bottle is disgorged by hand shortly before release to the market. Boerl & Kroff deliberately limits their production to maintain quality control throughout the winemaking process. Their approach emphasizes patience and precision, allowing time to play a crucial role in developing the distinctive character of their Champagnes. The house follows a release schedule dictated by the wine's development rather than market demands, sometimes holding vintages for over a decade before making them available to consumers.