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Natural Wine

Champagne Pascal Doquet Diapason Blanc de Blancs


This domaine was created in 2004 by Pascal Doquet in the Côte des Blancs village of Vertus. Prior to this Pascal worked at his family’s winery between 1982 and 2003. The Doquet-Jeanmaire label was started by his maternal-grandfather, who started making wine in Le Mesnil-sur-Oger in 1933. Le Mesnil-sur-Oger is considered one of the best Grand Cru villages in all of Champagne. In 1995, Pascal took charge of Doquet-Jeanmaire.

Due to the nature of French inheritance law, when his parents retired the family estate was divided among several siblings. Pascal retained just over 8 hectares of vineyards planted to 95% Chardonnay and 5% Pinot Noir. Today he farms 2 hectares of vineyards in Vertus and Bergères-les-Vertus, 1.67 hectares in Le Mesnil-sur-Oger, 1.2 hectares in Le Mont Aimé, and 3.5 hectares in the Perthois region near Vitry-le-François.

Ever since he took over his family’s winery in 1995, Pascal has sustainably farmed his vineyards. All use of chemical herbicides was halted at Doquet-Jeanmaire by 2001. When he created his own winery in 2004, Pascal transitioned to organic farming, becoming fully certified by 2010. None of the grapes are ever harvested at less than 10.5 degrees of potential alcohol, which is very high for champagne.

Pressing the grapes with a pneumatic press, he only uses the cuvée (first pressings). The remaining pressings, or taille, are sold to larger producers. Wild yeasts are used for the fermentations, and about ⅓ of the wines are aged in oak barrels for 4 to 5 months. Following secondary fermentation in bottle, the wines are aged on their lees for a relatively long time compared to other grower producers.

The overall house style of Champagne Pascal Douquet is well structured and powerful. These are pretty intense bubbles.

The Diapason is made from 100% Chardonnay harvested from vines in Le Mesnil-sur-Oger. Going back to Pascal’s grandfather, some of the vines are very old. The oldest parcel, “Les Migraines”, was planted in 1929. The blend is composed of grapes harvested from 2011 (69%) and 2010 (31%). About 20% of the wine was fermented in neutral barrels, with the remainder in enamel tanks. Aged 7 years on the lees, it was given a small dosage of 3.5 g/l. 

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