Pascal Doquet owns some of the choicest parcels in Champagne, in premier and grand cru sites like Vertus and Le Mesnil-sur-Oger in the Côte de Blancs. His work is meticulous. His wines are fabulous. Why... Read More

Pascal Doquet owns some of the choicest parcels in Champagne, in premier and grand cru sites like Vertus and Le Mesnil-sur-Oger in the Côte de Blancs. His work is meticulous. His wines are fabulous. Why are they still so under the radar?

He’s a winemaker who would rather not talk about his winemaking techniques — what goes on in the cellar is frankly boring, compared to the ever-changing happenings in the vines. The estate has been certified organic since 2010, but Pascal’s had a passion for sustainable, organic and biodynamic viticulture much longer.

Unsurprisingly, when the grapes are selected for harvest (and only the best, most pristine fruit is), the name of the cellar game is restraint. A gentle pressing, indigenous yeast fermentation, and minimal bâtonnage are standard, and all cuvées are aged for a minimum of three years.

The recipe is right, but do the Champagnes taste great? Yes they do. They marry intensity, luxurious richness, and the personalities of his fabulous terroirs.