Pascal Doquet Le Mont Aime Coeur de Terroir Brut Premier Cru 2009

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    Pascal Doquet Le Mont Aime Coeur de Terroir Brut Premier Cru 2009  Front Bottle Shot
    Pascal Doquet Le Mont Aime Coeur de Terroir Brut Premier Cru 2009  Front Bottle Shot Pascal Doquet Le Mont Aime Coeur de Terroir Brut Premier Cru 2009  Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2009

    Size
    750ML

    ABV
    12.5%

    Features
    Green Wine

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    Somm Note

    Winemaker Notes

    The Mont Aimé lieu-dit is east of Vertus and faces due south. Even so, it is a cooler microclimate than Pascal’s parcels in Le Mesnil and Vertus and ripening here can happen a week later. Previous vintages were fermented in tank to support the racy, linear style of the wine, but as things evolve, Pascal now ferments roughly half in neutral barrel and half in enamel lined stainless steel tanks, which brings out a cool blueberry and smoky characteristic common to flinty, silex soils.
    Pascal Doquet

    Champagne Pascal Doquet

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    Champagne Pascal Doquet, France
    With holdings of old vines in some of the greatest terroirs in the Côte des Blancs, Pascal Doquet has emerged over the last decade as one of the premier vignerons in Champagne. After he took over his family estate, Doquet-Jeanmaire, in 1995 when his father retired, Pascal established his eponymous Domaine in 2004. Today he farms just under 9 hectares of vines including prime parcels in Vertus, Le Mont Aimé and Le Mesnil-sur-Oger—including his illustrious old vines in the parcel “Champ d’Aoulettes.” Natural farming and dedication to vineyard health is the driving force for Pascal; in fact, he rarely discusses fermentation—his passion is in the vineyards. The Domaine has been certified Organic since 2010. Pascal started with his parents in 1982 and his first vintage was 1995 when he was one of the first members of “lutte raisonnée.” He pushed his environmental concerns with his parents further and stopped all chemical treatments in 2000. Ultimately, the company split in 2004 with his sister taking some parcels and Pascal and Laure taking the rest. One can easily see the difference between the farming influence of Pascal and Laure with a tour of the vineyards compared to the parcels they no longer manage. Pascal employs extensive cover crops and does his work with a special, ultra-light tractor as to avoid any unnecessary compacting of the soil. Plant-based treatments are employed as Pascal seeks to reduce his use of copper and sulfur as much as possible. He is exceptionally focused on vineyard management in order to express the subtleties of his terroir and to make honest wines. As Pascal often says “It’s the viticulture that makes the difference, not the vinification.” In this spirit, the harvest is done by hand with strict triage taking place in both the vineyards and the cellar. The grapes are pressed pneumatically and only the best parts of the cuvée are used. The must is fermented with indigenous yeast, most often in enamel-lined tanks, but neutral oak is used in parts of the vintage Coeur de terroir cuvées. The vin-clair is left on the gross lees for a minimum of five months and receives minimum bâtonage. Almost all of the wines undergo malolactic fermentation and all cuvées are aged for a minimum of three years before disgorgement and release.
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    Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.

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    Associated with luxury, celebration, and romance, the region, Champagne, is home to the world’s most prized sparkling wine. In order to bear the label, ‘Champagne’, a sparkling wine must originate from this northeastern region of France—called Champagne—and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide.

    Well-drained, limestone and chalky soil defines much of the region, which lend a mineral component to its wines. Champagne’s cold, continental climate promotes ample acidity in its grapes but weather differences from year to year can create significant variation between vintages. While vintage Champagnes are produced in exceptional years, non-vintage cuvées are produced annually from a blend of several years in order to produce Champagnes that maintain a consistent house style.

    With nearly negligible exceptions, . These can be blended together or bottled as individual varietal Champagnes, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, elegance, lively acidity and notes of citrus, orchard fruit and white flowers. Pinot Noir and its relative Pinot Meunier, provide the backbone to many blends, adding structure, body and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while ones comprised of only red grapes are called ‘blanc de noirs.’

    MARSZDOQTAIME09_2009 Item# 1180087

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