Pascal Doquet


Pascal Doquet 'Le Mont Aíme' Coeur de Terroir '08 |Blanc de Blancs |2008

Pascal Doquet

Pascal Doquet 'Le Mont Aíme' Coeur de Terroir '08

Blanc de Blancs 2008

$155.00

- Leading producer based in Vertus using organic methods since 2010

- Excellent example of single vineyard grower champagne with long ageing

- Pair with ...

In the extreme south of the Côte des Blancs in the commune of Coligny, Le Mont Aimé unites varied soils of sand and stone from an ancient river bed. Without the pure chalk of the crus to its north, its minerality is softer. Mont Aimé is an elegant terroir, maturing 8–9 days later than Vertus - Tyson Stelzer. 

Le Mont Aimé is the second wine made by Pascal Doquet using 100% chardonnay from a single plot. As of the 2008 harvest, the grapes were vinified and aged entirely in oak barrels, which adds a softness on the palate and a rich aromatic profile. Le Mont Aimé displays notes of dried fruits, citrus and a spicy-earthy complexity.

The palate is rich and structured, with ripe-fruit on the middle part of the palate (aka mid-palate). I love the long winding finish that unravels every last corner of time and it’s terroir.

Technical details: Organically certified, with 9+ years on lees. Bottled March 2015 and disgorged December 3rd 2020, with no dosage. Vinified in oak barrels with indigenous yeasts.

"The vintage-dated Le Mont Aimé is a sleek, racy wine, marked by the cool climate of the site: “Le Mont Aimé is always late in ripening,” says Doquet, “a week behind Vertus even though it faces fully south.” This displays the flinty character of the terroir even more intensely than the Premiers Crus non-vintage wine does, and it’s vinified in tank to preserve its sense of vitality and expression. Doquet bottled it for the first time in the 2000 vintage, holding it on its lees for about seven years, and that lees-aging gives it a wonderful texture and depth, seemingly amplifying the minerality even more—one wonders, for example, what Larmandier-Bernier's Terre de Vertus would be like if it had the equivalent amount of time on the lees." Peter Liem 

Pascal has been making wines for his parents brand since 1993 and over the years he decided to establish his own brand in 2004 - Pascal Doquet. Pascal is dedicated to his  vineyards - his viticultural methods are 100% organic and he uses late ripening like Egly Ouriet, Benoît Lahaye and Rémi Leroy to achieve full maturity in his fruit. He doesn't harvest less than 10.5 degrees of potential alcohol, very high for champagne – so there is never any need for chaptalisation or addition of sugar. 

The winemaking is natural and non-interventionist with only native yeasts used for the primary ferment and bottling takes place with no filtration or fining. He does use malolactic fermentation and then the wine remains on lees for around five months, with one third of the production being aged in old oak barrels before the secondary ferment in bottle. These truly are incredibly intense and vivid expressions of champagne. He has a wide range of wines and many are site specific, with each cuvée expressing its own distinctive character.

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About the House

Pascal has been making wines for his parents brand since 1993 and over the years he decided to establish his own brand in 2004 - Pascal Doquet. Pascal is dedicated to his  vineyards - his viticultural methods are 100% organic and he uses late ripening like Egly Ouriet, Benoît Lahaye and Rémi Leroy to achieve full maturity in his fruit. He doesn't harvest less than 10.5 degrees of potential alcohol, very high for champagne – so there is never any need for chaptalisation or addition of sugar. 

The winemaking is natural and non-interventionist with only native yeasts used for the primary ferment and bottling takes place with no filtration or fining. He does use malolactic fermentation and then the wine remains on lees for around five months, with one third of the production being aged in old oak barrels before the secondary ferment in bottle. These truly are incredibly intense and vivid expressions of champagne. He has a wide range of wines and many are site specific, with each cuvée expressing its own distinctive character.

Food Suggestion

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Winemaking


Biodynamic

Earth


Mineral

Citrus Fruit


Citrus