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Doyard 2014 Clos de L'Abbaye Extra Brut Champagne

  • Doyard 2014 Clos de L'Abbaye Extra Brut Champagne

Doyard 2014 Clos de L'Abbaye Extra Brut Champagne

  • Availability: Out of Stock
  • Quantity Available: 0
  • SKU #: 10168
  • $119.99

This item is currently out of stock.

Doyard 2014 Clos de L'Abbaye Extra Brut Champagne

  • Availability: Out of Stock
  • Quantity Available: 0
  • SKU #: 10168
  • $119.99

This item is currently out of stock.

Doyard 2014 Clos de L'Abbaye Extra Brut Champagne

Disgorged in May 2020 with 2.4 grams per liter dosage, the 2014 Extra-Brut Premier Cru Clos de l'Abbaye is brilliant, unwinding to reveal notes of citrus oil, crisp Anjou pear, mandarin orange, pomelo, walnuts and fresh pastry. Full-bodied, vinous and layered, it's deep and concentrated, framed by racy acids and chalky structuring dry extract. It's a serious, muscular Champagne that's long and intense. As usual, this cuvée derives from a walled 0.4-hectare plot of 60-year-old cordon-pruned vines just behind the winery in Vertus, and only the first and second "serres" of the press are used.

96 Points,William Kelley, Robert Parker's Wine Advocate March 2021

100% Chardonnay, Fermented and aged in older Burgundy barrels (228L)

Practicing Organic

The Doyard family traces their winemaking roots in Champagne back to 1677 when a marriage license of Jean-Baptise Doyard showed “winegrower” as the occupation. Maurice Doyard was the first in the family to make wine in Vertus under the Doyard label in 1927, officially signifying the domaine’s foundation. In 1979, Yannick Doyard took over, turning it into a beacon for precise, vinous, mineral-etched Champagne in the Côtes des Blancs. Today, Yannick’s son Guillaume is at the helm, farming 10 ha of prime vineyards in Vertus and the Grand Cru villages of Le Mesnil-sur-Oger, Cramant, Oger, Avize and Aÿ.

The domaine employs organic farming in the vines, with most of the vineyards worked by horse. Yields are kept very low, adding to the concentrated intensity that defines the estate’s style. In the cellar, state of the art double-banked Coquard PAI presses are employed to get the cleanest and most delicate juice possible and every parcel is vinified separately in barrel. All of the wines undergo very long lees aging before disgorgement — a minimum of 48 months on all cuvées — which truly sets them apart from much of Champagne and is a key component to achieve the incredible complexity and depth that is found throughout their magnificent lineup. Importer Notes

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