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Pascal Doquet Arpege Blanc de Blancs Brut Champagne

  • Pascal Doquet Arpege Blanc de Blancs Brut Champagne

Pascal Doquet Arpege Blanc de Blancs Brut Champagne

  • Availability: In Stock
  • Quantity Available: 36
  • SKU #: 11333
  • $79.99


Pascal Doquet Arpege Blanc de Blancs Brut Champagne

  • Availability: In Stock
  • Quantity Available: 36
  • SKU #: 11333
  • $79.99


Pascal Doquet Arpege Blanc de Blancs Brut Champagne

The nose shows a wonderful balance between citrus, cream, brioche, and apricot. The palate is light yet with tremendous depth of flavor: cream, lemon oil, chalk and an apricot lift to finish. Pascal believes in holding Champagne at the domaine so that even this non-vintage is ready for immediate enjoyment but would easily last for another decade. We have been heartened to see our neighbors down the street at Tailor’s Son doing so well, and we think this would be great with their Santa Cruz King Salmon with olive and tomato brodetto. D&M Tasting Notes

 Arpège, is made up of 50% 2013 and the rest split between the 2012 and 2011 harvest. After assembly, they are rested in Pascal’s large cellar cut directly into the chalk for 54 months on their lees before being disgorged with a minimal dosage of 3.5 grams per liter and total sulfur of 43 mg/l.

A producer whose philosophy of winegrowing and Champagne production has been heartily embraced by the rising generation: Pascal Doquet and his Arpège Blanc de Blancs MV. Pascal is the third generation to tend vines in the chalky soils of the Côte des Blancs. The family’s winery combined his parents two last names: Doquet-Jeanmaire. His schooling was primarily in the family vineyards and that shaped his approach both to viticulture and winemaking. He joined his parents in 1982 and worked side by side with them for over a decade before he took the reins himself.

His first vintage for the family was in 1995 and at that time, he was one of the first members of lutte raisonnee (Fr: “reasoned fight”, En: “supervised control”) that called for a reduction of chemicals in the vineyards. His approach continued to shift away from the spray-based approach to vineyard management and in 2000, he stopped all chemical treatments in the vineyards. When his parents officially retired in 2004, the parcels were split between his siblings and himself and he formed a new eponymous company with his holdings and one of his sisters as a Société Récoltant. After over two decades in the proverbial shadow of his parents, Pascal set out with a clear approach for his own winery.

Organic and eventually biodynamic in the vineyards, and a “less is more” approach in the cellar with native yeasts from the vineyards and minimal sulfur. Not one to focus on self promotion, while he could be a member of several of the new cliques of cool Champagne, he instead focuses on the health and quality of his vineyards. He has been certified as organic since 2010 and often says: “It’s the viticulture that makes the difference, not the vinification.” At harvest, the grapes are hand picked before undergoing a gentle press where Pascal only uses the best 85% of the cuvee and sells the rest off. The wines would have initially been natively fermented in enamel-lined stainless steel and kept in contact with the gross lees for over five months. They also did undergo malo-lactic fermentation. Michael Kennel, D&M





 

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