David Leclapart established this small domaine only in 1988. Yet, the initial release in 1999 immediately caught the attention of champagne connoisseurs worldwide.
David Laclaprt firmly believed in the biodynamic practices. Since 2000, his domaine was certified biodynamic. Practicing biodynamic in the Champagne is very difficult given the challenging weather. Dealing with diseases such as mildew without resorting to the use of chemical requires a lot of knowledge, hard work and effort. Production volume is therefore very low at only about 11,500 bottles in total a year.
Instead of having a defined house style, Leclapart prefers to let the grape expresses itself to reflect the different vintage conditions and terroir. Although the resulting wines can differ between different vintages, this made Leclapart full of character.
Chaptalization, a widely used practice in the Champagne region, is rarely practiced by Leclapart. No cultured yeast is used and all his wines are fermented using indigenous yeasts. The Amateur and half of the Artiste are made in steel tanks. All the rest of the wines are vinified in used oak purchased from Domaine Leflaive in Burgundy. Malolactic fermentation is allowed to complete and the use of sulphur is minimized as much as possible without affecting wine stability.
Champagnes of David Leclapart is of extremely high quality and have striking purity and finesse but it is not for fainted-hearted. Without resorting to chaptalization and extended ageing, champagne of Leclapart can be quite angular in their youth. Leclapart's champagnes require additional bottle ageing or decanting to show their best.
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