Pascal Doquet

Described by author of the Champagne Guide Peter Liem, as being “… among the finest in the Côte des Blancs, marked by a rare intensity of soil expression and a sleek, sophisticated harmony", the champagnes of Pascal Doquet are widely accepted as some of the best in the region.

The thread of winemaking in the Doquet family winds back to the early 1930s when Pascal Doquet’s grandfather began making wine. With the twists and turns of history and family inheritance, it was in 2004 that he struck out on his own founding the eponymous label for which he is known today. Drawing from the family holdings, Doquet carefully manages land with an enviable selection of old vines across a number of coveted villages.

Robert Parker listed Clos des Papes as one of the Top 155 Producers in the World.

The majority of holdings are in the Côte des Blancs, spanning more than five hectares in the Grand Cru sites of Mesnil-sur-Oger, Vertus, Bergères-les-Vertus and Le Mont Aimé, with an additional three hectares in the villages of Bassuet and Bassu. Plantings are almost entirely devoted to Chardonnay, however, there is a small amount of Pinot Noir used for the Anthocyanes Rosé Premier Cru.

The domaine was certified organic in 2010, serving as the official recognition of a sensibility that has long shaped Doquet’s approach to viticulture and winemaking. With myriad soil types on offer, Doquet seeks to focus the lens firmly on the character of each site and this directs his work in the winery. Only the first two pressings from the cuvée are retained. Fermentation uses indigenous yeasts and vessels include enamel-lined tanks and neutral oak. The majority of wines undergo malolactic fermentation and are left on gross lees for five months. Ageing is a minimum of three years before the wines are disgorged and released, however, cuvées such as Les Mesnil and Le Mont Amié undergo significantly longer periods of ageing. Fining is eschewed and filtration is minimal before release.

"It boasts a cool, fresh nose of strawberries, cola and tree bark, yet it's full-bodied and tannic on the palate."

WA96 by Joe Czerwinski

2017 Clos des Papes • Chateauneuf du Pape

He blends grapes from his different plots to co-ferment in large vats, after which he then re-blends in to large 20-55 hectoliter wooden foudres (casks) to mature for 15 months. New or small barrels are never used, “I like the oak to make an indirect impact – I only want tannins from the grape skins not even the pips and certainly not the stalks” says Avril. And though it may not be widely known, this domaine has been buying corks from the same producer in Portugal ever since 1926!

The wines are no doubt enticing, garnering great praise from many publications and critics such as Wine Spectator who awarded their 2005 vintage as “Wine of the Year”, stating that “in the Southern Rhône's recent trio of great vintages starting with 2003, no other Châteauneuf-du-Pape domaine has produced better wines than Clos des Papes”. But the accolades don’t stop there, as Robert Parker followed on to pronounce the 2007 vintage “the greatest Chateauneuf du Pape made since 1978 and 1990”.

We at Ginsberg+Chan are extremely proud to be the exclusive distributors of Clos des Papes, and with good volumes of both red and white back vintages too, we can ensure you a wide range of drinking windows for your cellar.

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Pascal Doquet

Pascal Doquet