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Doyard - 'Cuvée Vendémiaire - 1er Cru Blanc de Blancs Brut' - Chardonnay - Champagne, FR - NV
Doyard - 'Cuvée Vendémiaire - 1er Cru Blanc de Blancs Brut' - Chardonnay - Champagne, FR - NV
Load image into Gallery viewer, Doyard - 'Cuvée Vendémiaire - 1er Cru Blanc de Blancs Brut' - Chardonnay - Champagne, FR - NV
Load image into Gallery viewer, Doyard - 'Cuvée Vendémiaire - 1er Cru Blanc de Blancs Brut' - Chardonnay - Champagne, FR - NV

Doyard - 'Cuvée Vendémiaire - 1er Cru Blanc de Blancs Brut' - Chardonnay - Champagne, FR - NV

Regular price $81.00

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only 4 left in stock

A wildly complex palate (from extremely long aging sur-latte) - fresh peach and floral elements mingle with apples, toasted almonds, and a nutmeg and holiday spice component. Incredible acidity and a full bodied, smooth, mousse that screams celebration. This wine, the wines of Doyard in general... are insanely great. and totally pesticide free as a major bonus. They are beyond great.

assemblage 50% 2015, 30% 2014, 20% 2013
village/vyd Primarily from Vertus, along with parcels
in Le Mesnil-sur-Oger Grand Cru, Oger Grand Cru,
Avize Grand Cru, and Cramant Grand Cru;
45+-year-old vines — Clay and limestone
malo 15%
élevage Fermented and aged in 60% stainless steel,
40% older 228L barrels

sur latte 60 Months

The Doyard family traces their winemaking roots in Champagne back to 1677 when a marriage license of Jean-Baptise Doyard showed “winegrower” as the occupation. Maurice Doyard was the first in the family to make wine in Vertus under the Doyard label in 1927, officially signifying the domaine’s foundation. In 1979, Yannick Doyard took over, turning it into a beacon for precise, vinous, mineral-etched Champagne in the Côtes des Blancs. Today, Yannick’s son Guillaume is at the helm, farming 10 ha of prime vineyards in Vertus and the Grand Cru villages of Le Mesnil-sur-Oger, Cramant, Oger, Avize and Aÿ. The domaine employs organic farming in the vines, with most of the vineyards worked by horse. Yields are kept very low, adding to the concentrated intensity that defines the estate’s style. In the cellar, state of the art double-banked Coquard PAI presses are employed to get the cleanest and most delicate juice possible and every parcel is vinified separately in barrel. All of the wines undergo very long lees aging before disgorgement — a minimum of 48 months on all cuvées — which truly sets them apart from much of Champagne and is a key component to achieve the incredible complexity and depth that is found throughout their magnificent lineup.

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