Pascal Doquet 'Arpège' Brut Nature Blanc de blancs

What to expect - Leading producer based in Vertus using organic methods since 2010 - Excellent example of grower champagne that is outstanding - Pair with creamy, mineral style caviar or quality aged parmesan Lemon curd, orange blossom, biscuit and gorgeous flinty citrus flirtation. Elegant, mineral driven and textured style of blanc de blancs. The three villages of Vertus, Villeneuve & Mont Aíme, play together in harmony, much like a chord in an Arpeggio effect. The length goes on for ages and there is a whole range of crisp fresh citrus fruit, salty with an uber fine balance. Technical details: There are different villages from Vertus, Villeneuve & Mont Aíme. The base year is 2014 (49%) with some reserves from 2013 (27%) and 2012 (24%). Organic, Natural Yeasts, long ageing. Bottled March 2015 and disgorged December 3rd 2020 About the House Pascal has been making wines for his parents brand since 1993 and over the years he decided to establish his own brand in 2004 - Pascal Doquet. Pascal is dedicated to his vineyards - his viticultural methods are 100% organic and he uses late ripening like Egly Ouriet, Benoît Lahaye and Rémi Leroy to achieve full maturity in his fruit. He doesn't harvest less than 10.5 degrees of potential alcohol, very high for champagne – so there is never any need for chaptalisation or addition of sugar. The winemaking is natural and non-interventionist with only native yeasts used for the primary ferment and bottling takes place with no filtration or fining. He does use malolactic fermentation and then the wine remains on lees for around five months, with one third of the production being aged in old oak barrels before the secondary ferment in bottle. These truly are incredibly intense and vivid expressions of champagne. He has a wide range of wines and many are site specific, with each cuvée expressing its own distinctive character. Food Suggestion Simplicity is key for a gorgeous wine like this. Toasted brioche with a salty caviar or if you prefer, an aged parmesan (24 months+) that has the crystals of salt formed inside.