Triptyque is Stroebel’s archetypal blend from Villers-Allerand: Meunier in the lead, with Pinot Noir and Chardonnay completing the picture. Farmed organically and vinified parcel by parcel with native yeasts, the base wines are raised mostly in older oak on fine lees; dosage is very low (often extra-brut or brut nature), keeping the finish dry, saline and gastronomic.
Aromatics are vivid and pure: red apple, pear and wild strawberry from Meunier; citrus oil and white flowers from Chardonnay; a whisper of spice and structure from Pinot Noir. The palate is sleek and finely tensile—supple entry, a chalk-lined core, pinpoint mousse and a long, savoury close that reads mineral rather than sweet.
Winemaking is about transparency over make-up. Malolactic may be partly blocked to preserve cut; bâtonnage is restrained; sulphur is minimal. Each release reflects its base vintage and disgorgement, but the house signature is constant: fruit in high definition, texture in support, oak as cadence not flavour.
Serve at 8–10 °C in tulip flutes or small white-wine stems. It’s a versatile food Champagne—great with oysters, sashimi, tempura, grilled prawns, roast chicken with tarragon, or a mushroom tart—the wine’s freshness and fine phenolics carry salt, fat and umami cleanly.
Drink now for energy and detail, or hold 2–4 years to gain a little honey, brioche and extra silk while that Villers-Allerand chalk line stays bright. Triptyque captures Stroebel’s style in one bottle: Meunier’s pulse, precision over power, and a finish that invites another glass.
