Pascal Doquet


Pascal Doquet 'Vertus' Coeur de Terroir '08 |Blanc de Blancs |2008

Pascal Doquet

Pascal Doquet 'Vertus' Coeur de Terroir '08

Blanc de Blancs 2008

$160.00

- Leading producer based in Vertus using organic methods since 2010

- Excellent example of grower champagne that is outstanding 

- Pair with a rustic Croque Monsier or Madame, depending on your mood

This is one of three wines that Pascal makes that is a single vineyard - Vertus. This is both expressive and beautifully poised, showing white flowers, stone fruit and fine lemon zest on the nose. The palate has great breadth, energy and structure, finishing with familiar notes of fresh bread and warm pastry. 

There is a vivid citrus drive, precision and intensity of a great vintage. This is a top notch Blanc de Blancs that shows off the richness of southern Cotes des Blancs Chardonnay alongside the tension and intensity of the 2008 vintage. 

Technical details: Organic, Natural Yeasts, long ageing. Bottled April 2009 and disgorged May 27th 2020, with 3.5 grams of dosage. The grapes for this cuvee come from five of Pascal’s best parcels in Vertus. Vinified in oak barrels with indigenous yeasts.

"The vintage-dated Vertus comes from a selection of Doquet’s best parcels on the mid-slope, and a third of it is aged in barrel. This shows both the clay and the chalk characters of the village: we often think of Vertus blanc de blancs as being a lean, linear wine, yet this is downright full-bodied in comparison with the Mont Aimé, demonstrating the richness of clay as well as the liveliness of chalk." 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.

A well made Croque Monsieur or Croque Madame. Basically a posh ham and cheese toastie. 

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

A well made Croque Monsieur or Croque Madame. Basically a posh ham and cheese toastie. 

Winemaking


Biodynamic

Earth


Mineral

Citrus Fruit


Citrus