Global warming is having an effect everywhere and Elin McCoy of Bloomberg recently published a piece on Moneyweb about how the producers of Champagne are starting to notice these changes and are preparing for the future. Champagne is in a climatic sweet spot, however buds are appearing earlier, Spring frosts have become far more destructive and harvests are starting 2 weeks earlier than they were 20 years ago. The main cause for concern is that the vines are reaching maturity during the hot days and nights which results in lower levels of acidity. Acidity allows the wines to age and less acidity means less freshness in the wine, which is the essential ingredient to Champagne’s taste.
How to prevent and deal with this ongoing issue has resulted in a variety of potential solutions. Improving the vineyards’ natural resistance to the vineyard ecosystem, covering the soil with straw to prevent sunlight from destroying microbial life and using reserve wine from older vintages to up the acidity levels are some of the many ideas being tried and tested.
Drappier, considered to be one of the most forward-thinking Champagne houses, has also realised that they themselves can play a role in preventing climate change and were the first house to become Carbon-neutral. In 2017, they began using bottles made from 87% recycled glass. They are also reviving uncommon, but permitted, grape varieties in order to test out how they fare in this new, ever-changing climate.
Wine Cellar is honoured to stock the Champagnes from such a forward-thinking house as Drappier. View all their cuvées online.