David Leclapart
Summary
David Leclapart operates a tiny 3-hectare biodynamic estate in Trépail (Montagne de Reims), crafting primarily Chardonnay-based Champagnes from chalky, clay-rich soils that impart distinctive minerality to his limited 10,000-bottle production. His zero-dosage wines express terroir through meticulous practices including indigenous yeast fermentation in oak, adherence to lunar calendars, horse plowing, and hand-riddling, establishing him as a sought-after producer among Champagne enthusiasts seeking authentic, minimal-intervention expressions.
Heritage & Leadership
David Leclapart represents the fourth generation of his family to cultivate vines in Trépail, a Premier Cru village in the Montagne de Reims. In 1998, he took over the small family estate following the death of his father, marking a significant turning point in the domaine's history. Prior to assuming control, Leclapart studied oenology and trained with biodynamic pioneer François Bouchet, which profoundly shaped his approach to viticulture and winemaking. The domaine has remained deliberately small, allowing Leclapart to maintain direct oversight of all aspects of production. Since establishing his own label, he has transformed the estate from a traditional grower who previously sold grapes to larger houses into a producer of distinctive, terroir-focused Champagnes that reflect his meticulous approach.
Vineyards & Wines
The Leclapart estate encompasses 3 hectares of vineyards, all located within the Premier Cru village of Trépail in the eastern part of Montagne de Reims. Despite Trépail's reputation for Pinot Noir, Leclapart's parcels are predominantly planted with Chardonnay, which thrives in the area's chalky soils with significant clay content. The vineyards sit at elevations between 150-200 meters on east and southeast-facing slopes, providing optimal sun exposure while maintaining freshness. Leclapart produces four principal cuvées, each representing different parcels and expressions: L'Apôtre (100% Chardonnay from old vines), L'Artiste (a blend of Chardonnay parcels), L'Amateur (entry-level Chardonnay), and L'Alchimiste (a rosé made with Pinot Noir). Annual production remains limited to approximately 10,000 bottles, reflecting the small scale and focused nature of the estate.
Philosophy & Practice
David Leclapart has practiced certified biodynamic viticulture since 2000, earning Demeter certification and adhering strictly to its principles throughout his vineyards. His winemaking approach centers on minimal intervention, allowing each plot to express its distinctive character. Fermentation occurs exclusively with indigenous yeasts in oak barrels, primarily neutral oak with some proportion of new wood depending on the cuvée. Leclapart avoids malolactic fermentation for most of his wines to preserve acidity and freshness. All of his Champagnes are zero dosage (Brut Nature), containing no added sugar after disgorgement, a decision that highlights the purity of fruit and mineral expression. Leclapart follows the lunar calendar for all vineyard and cellar work, including bottling and disgorgement dates. He employs horse plowing in select parcels to minimize soil compaction and maintains cover crops between vine rows to enhance biodiversity and soil health. Each bottle is hand-riddled and disgorged according to traditional methods, with minimal sulfur added only at pressing.