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MARIE WODECKI - Drappier

12th of October 2021  

Marie Wodecki, the rising star of the French Sommellerie !

2021 is definitely an impressive milestone in Marie’s career start.


Indeed, as she was working as a first year Sommelier diploma apprentice in the excellent Parisian restaurant “Le Bistro du Sommelier”, owned by the famous Philippe Faure-Brac (Best Sommelier of the World 1992 and currently President of the French Sommelier Association-UDSF), Marie decided to compete in two of the major Sommelier competitions in France. The result was impressive !

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First, in June, she won the “Best student Sommelier in France” competition. She then participated to the “Best French young sommelier” competition and ended up in the top 3 !

Today, for her second year diploma, Marie is working as an apprentice in the world-renowned hotel “Le Crillon” in Paris.

 

Do keep an eye on her… you will surely see her again on the podium of international competitions !

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Maison Drappier
Coteaux Champenois - "Trop m'en faut !"

This cuvee from Drappier highlights the varietal «Fromenteau » with the name “Trop m’en faut” playing on words with a spoonerism.

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The other name given to the “Fromanteau” is  “Pinot gris”. This varietal has been left behind by the winegrowers in Champagne in the midle of the XVIth century as they were focusing more and more on the Chardonnay and Pinot Noir.

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This cuvee by Drappier is a Coteaux Champenois (still wine), made from the 2017 & 2018 harvests and shows a spicy profile on the nose with white pepper, gunflint, as well as Mirabelle, honey and fresh almonds.


In the mouth, we can feel a saline profile bringing a very enjoyable first impression. On the finish, the wine is fresh, dense and with a very long persistence of the aromas.

I really enjoyed this wine for it elegance and it amplitude.

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Technical sheet

  • Wine type : Still wine

  • AOP : Coteaux Champenois 

  • Varietal : Fromenteau

  • Made from : Vintage 2017 & 2018

  • Vineyard : "Les Truchots" (Drappier Monopole)

  • Winemaking: According to the XIIIth century technical process 

    • Vineyard plowing by horse

    • Manual harvest​

    • Natural yeast fermentation

    • No added sugar

    • No filtration

    • 24 months on lees

  • Other : Organic wine

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