Pascal Doquet

About this producer

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.

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.