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Regular price
€98,04
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Vintage:
2009
Denomination:
Champagne
Grape variety:
chardonnay
Origin:
France, Champagne
Alcohol:
12%
Format:
0.75 L
Product origin:
Business
Serving temperature:
10°
When to drink:
Aperitif, Dinner, Business dinner, Meditation
Type:
Champagne
Taste:
Dry and vibrant, with citrus freshness and a long, mineral finish.
Flavorings:
citrus, green apple, bread crust, hazelnut, chalk
Allergens:
Sulphites
Longevity:
15 years
What kind of wine is Champagne Brut Nature 1er Cru Mont Aimé Blanc de Blancs 'Coeur de Terroir' 2009 - Pascal Doquet
The Champagne Brut Nature 1er Cru Mont Aimé Blanc de Blancs 'Coeur de Terroir' 2009 - Pascal Doquet is one of the most elegant and authentic expressions of the Côte des Blancs. Hailing from the Premier Cru vineyards of Mont Aimé, this champagne is made entirely from Chardonnay grapes, a varietal that imparts finesse, purity, and a distinct minerality to the wines of the region. The Pascal Doquet winery, renowned for its sustainable and terroir-respecting approach, perfectly embodies the concept of "terroir," highlighting the personality of the soil and the vintages.
Production faithfully follows the Champenoise method – or traditional method – which involves a second fermentation in the bottle, followed by a long aging on its lees. This process, combined with the absence of added sugars (Brut Nature), enhances the complexity and aromatic precision of the wine.
Vintage details
The 2009 vintage was characterized by a warm and stable summer, which favored optimal grape ripening, ensuring concentration and aromatic richness. The balanced climatic conditions allowed for a pleasant acidic freshness to be maintained, which is fundamental for a long-aging Champagne. The result is a harmonious wine, generous on the nose and perfectly balanced on the palate.
Winemaking and aging
The Champagne Brut Nature 1er Cru Mont Aimé Blanc de Blancs 'Coeur de Terroir' 2009 - Pascal Doquet is produced using the bottle fermentation technique typical of the classic method. After the first fermentation, the wine rests for several months in steel tanks, after which it is bottled for the second fermentation. Aging on the lees in the bottle extends for several years, well beyond the minimum required, allowing for an extraordinary aromatic evolution and a refined texture. The final dosage, of only 3.5 g/l, determines its Brut Nature style: dry, pure, and direct, perfect for those who appreciate sincere and highly precise champagnes.
Tasting notes
Color
A pale golden yellow, brilliant and luminous, with greenish reflections that recall the freshness of Chardonnay. The bubbles are fine, numerous, and persistent, a sign of a long stay on the lees and excellent perlage quality.
Nose
The nose opens with notes of ripe white fruit, candied citrus, and floral hints. These are followed by nuances of almond, flint, and brioche, which impart complexity and depth without ever making the olfactory profile heavy. The minerality, typical of the calcareous soils of Mont Aimé, emerges with elegance.
Palate
On the palate, it is vibrant, dry, and enveloping. The acidic freshness supports the sip, while savory notes accompany the long, clean finish. The creaminess of the bubbles and the persistent taste make it a Champagne of great balance and class.
Food pairings for Champagne Brut Nature 1er Cru Mont Aimé Blanc de Blancs 'Coeur de Terroir' 2009 - Pascal Doquet
This Champagne pairs magnificently with refined but not overly elaborate dishes, enhancing their flavors without overpowering them.
- Raw fish and salmon or tuna tartare
- Carpaccios of shellfish and oysters
- Delicate risottos based on vegetables or seafood
- Fresh and goat cheeses
Also perfect as a classy aperitif, it accompanies convivial moments and special toasts with a touch of natural elegance.
Storage and aging: how to store Champagne Brut Nature 1er Cru Mont Aimé Blanc de Blancs 'Coeur de Terroir' 2009 - Pascal Doquet
To best preserve the quality and fragrance of this Champagne, it is important to follow a few simple rules:
- Temperature: keep the bottle between 10°C and 12°C, avoiding sudden temperature changes.
- Light: store in the dark, away from direct light sources and vibrations.
- Position: keep the bottle lying down, so that the cork remains moist and does not lose elasticity.
Proper storage allows the Champagne to further refine over time, developing more complex aromas and greater harmony. This cuvée, thanks to its structure and freshness, can easily evolve in the bottle for several years, offering new nuances with each tasting.
Pascal Doquet
The Story of Pascal Doquet Winery The Pascal Doquet winery is a prominent name in the world of wine, thanks to its combination of tradition, heritage, and innovation. Founded in the heart of Champagne, the company has deep roots that go back generations. Their vineyards stretch across privileged ...
How to best open and serve Champagne Brut Nature 1er Cru Mont Aimé Blanc de Blancs 'Coeur de Terroir' 2009 - Pascal Doquet
1. Bottle positioning
Before opening Champagne Brut Nature 1er Cru Mont Aimé Blanc de Blancs 'Coeur de Terroir' 2009 - Pascal Doquet, position the bottle vertically for a few hours. This allows the sediment to settle at the bottom, preventing it from dispersing upon opening. If the bottle has been stored horizontally, return it to a vertical position at least 12 hours before serving.
2. Ideal serving temperature
The optimal temperature to best enjoy this vintage Champagne is between 9°C and 11°C. To achieve this:
- Immerse the bottle in an ice bucket with ice and water for about 25–30 minutes.
- Avoid using the refrigerator for extended periods, as this could alter the fineness of the bubbles.
- Check the temperature with a wine thermometer, if possible.
3. Opening the bottle
Opening a vintage Champagne requires delicacy. Proceed as follows:
- Remove the foil and loosen the wire cage, always keeping your thumb on the cork.
- Hold the bottle at a 45° angle, avoiding pointing it towards people or objects.
- Slowly rotate the bottle (not the cork) maintaining slight counter-pressure. The cork should emerge with a gentle sigh, not a pop.
4. Inspection and first taste
After opening, pour a small amount of Champagne Brut Nature 1er Cru Mont Aimé Blanc de Blancs 'Coeur de Terroir' 2009 - Pascal Doquet into a glass to evaluate its clarity and perlage. The color should be golden with greenish reflections. Notes of dried fruit, ripe citrus, and chalk emerge on the nose. If the wine is clear and pleasant to the smell, it is ready to be served.
5. Decantation and oxygenation
Although it is not customary to decant Champagne, an aged vintage like this can benefit from slight oxygenation. You can:
- Pour the first glass and let it breathe for 5–7 minutes in the goblet: it will gradually open up, highlighting complexity and aromatic depth.
- Alternatively, use a wide-based Champagne carafe and decant slowly, avoiding losing too much effervescence.
6. Serving
Serve Champagne Brut Nature 1er Cru Mont Aimé Blanc de Blancs 'Coeur de Terroir' 2009 - Pascal Doquet in large tasting glasses, not classic flutes, to allow for the full perception of the aromas. Pour slowly along the inner edge of the glass to preserve the fine and persistent perlage. Ideal for accompanying shellfish dishes, aged cheeses, or truffle dishes.
7. Storage after opening
If not entirely consumed, store the Champagne with a specific airtight stopper for sparkling wines and place it in the refrigerator. It retains its characteristics for 24 hours, but it is advisable to consume it within the next day to fully appreciate its freshness and complexity.
