Pascal Doquet

Winemaker since 1982, I managed the family estate Doquet Jeanmaire from 1995 to 2003, both in terms of the management of the vine and the development of cuvées.

More and more precise and biological work was then set up in the vineyard, aiming at the most complete expression of the different soils occupied by the plot.

Totally independent since 2004, after the purchase of the shares of the family company held by my sisters, I can deepen without constraint my will of experimentation and research of the most healthy and respectful cultivation methods of the soil and the consumer.

Since 2004, I market under the brand Pascal Doquet wines Mesnil Grand Cru I vinified according to my personal choices before the separation, as well as the cuvées developed since that same year from a vineyard in evolution towards organic viticulture.

Resolutely turned towards the search for cultural practices in harmony with nature and the planet, the techniques and materials used on the vines of the domain are constantly evolving.

This philosophy can be summed up by the term "sustainable viticulture", with long-term reproducibility being a key factor in the choice and manner in which customary work and new experiments will be carried out.

In order to validate this evolution with our customers, a certification in organic farming has been undertaken since 2007. The 2010 harvest is the first to benefit from the AB label. The vintages in which it will be assembled with the 2011 harvest will be marketed at the earliest from the end of 2013. A first cuvée "from grapes grown in conversion to organic farming" is available since the middle of the year. 'year 2012.

The vineyard of 8.66 hectares, is currently managed:

Homemade amendments and compost made from manure, hardwood bark and grape marc, shredding of organic vine shoots and fertilizers in reasonable doses to maintain the biological activity of the land.

Total abandonment since 2001 of chemical weed control.

Tillage under the rows, since the same year, for all the parcellaire.

Management of spontaneous flora in the inter-rang to maintain a rich and complex biotope.

Respect for the soil structure through the use of lightweight and low fuel consumption tractors.

Manual work of quality, aiming to obtain a harmonious and airy foliar development.

The phytosanitary protection is reasoned by a follow-up of the evolution of the risks at the parcel level, which makes it possible to limit the treatments to the strict minimum useful.

Exploration of new biological protection approaches, using preparations based on plant extracts and micro-organisms, aimed at reducing the use of natural chemistry (mainly copper and sulfur):

Control of yields by size and control of vigor. Our harvests are generally lower than the yields defined for the AOC.

Harvesting with the rhythm of the soil in 10 to 12 days.

The objective is to harvest grapes at full maturity, in order to avoid chaptalisation, ie a harvest above 10.50 degrees potential.

These quality requirements are validated by a careful vinification, about two-thirds in enamelled steel vats, less subject to the development of aromas of reduction than stainless steel, and a third in oak barrels, mainly for the wines used in the composition. vintage vintages. Here again, the choices are aimed at the optimal expression of the quality of the grapes:

The pressing, pneumatic press, is adapted to the personality of the harvest. The cuvées are limited to the first two presses, whatever the volume obtained (on average 85% of the usual volume for the purchases of the trade).

The fermentations are made by the indigenous yeasts of each terroir, thus respecting their identity.

The wines are aged for an average of four to five months on lees in vats after the alcoholic and malolactic fermentations, in order to develop fatness and potency in the mouth. The wines matured in barrels benefit from an aging of 11 months since 2009, with a moderate batonnage, adapted to the year and appreciated by the tasting.

A stock of reserve wines of more than one year of production constitutes the qualitative basis for the realization of the assemblies, which generally comprise three different harvests.

Bottling takes place at the end of April and beginning of May for the "Sans Année" cuvées after natural clarification of the wines and possibly a slight filtration. The vintage vintages are bottled the day before the harvest since 2009.

Extensive chalk-cut cellars maintain a four to five year sales inventory and market the wines from three years of bottle aging, as well as long-life blends and old vintages.

The dosage of sugar disgorging is made without liquor, with a moderate intake of concentrated must of grapes, closer to the natural sweetness of the grapes.

A storage room of disgusted bottles containing about 80 000 passes allows to ship Champagnes six months to a year after disgorgement, ready to be tasted a fortnight after delivery.

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