Pascal Doquet provides proof that even as a young company in the history of Champagne, you can stand up to the big, established houses, if the qualities are especially original and outstanding, as here. It was not until 1974 that Michel Doquet founded Champagne Jeanmarie. From 1995, son Pascal took over the house together with his sister under the name Champagne Doquet-Jeanmarie, before finally giving it the name Pascal Doquet in 2004. And he began to do many things differently.
Chemical agents disappeared from the vineyards, fertilizers are used only in a completely natural way, and for some time now the house has been certified for its organic cultivation. Pascal Doquet can draw from the best parcels in the Côte des Blancs, where he has almost 14 hectares of Chardonnay at his disposal.
Of course, the grapes are strictly selected, and in the cellar a third of the wines are aged in barriques. Biological acid degradation is also carried out before the wines are then allowed to age on their lees for at least a year.
In favour of a more complex structure and for more finesse, filtration is deliberately avoided. After the second fermentation, the Champagnes are allowed to mature in the bottle for an unusually long time; vintage Champagnes up to 8 years.
The Champagnes from the house of Pascal Doquet enjoy the reputation of being among the best on the Côte des Blancs, but unfortunately there are far too few of them. One may store them gently in the cellar, because with time they will still develop.
Connoisseurs love the harmonious, full-bodied character, which at the same time turns out very precise and in its mineral nature also holds the imprint of the terroir.
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