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Pascal Doquet Champagne Brut Rose 750ml    
Sku: 1231060*
This Rose Brut Premier Cru cuvee comes from the Southern Cote des Blancs : Le Mesnil-sur-Oger, Vertus, Bergeres-les-Vertus. The wine was aged in tanks for 6 months, including 3 months sur- ...more
Product Rating
Critics Ratings:     (2)
Product Information
Country: France
Region: Champagne
Grape Varietal: Champagne Blend
Type: Sparkling, Organic
Classification: Premier Cru
Reg. 65.99
On Sale $52.99
Buy Pascal Doquet Champagne Brut Rose
Wine Spectator 92 points - Aromatic and spicy, with graphite and ground clove accents lacing the plump cherry and plum fruit. The pastry dough, ginger and chalk notes drape from a steely backbone of crisp acidity, creating a mouthwatering impression on the refined finish. Disgorged April 3, 2013. Drink now through 2020. 100 cases imported.-AN  (Nov 30 2014)

Vinous 92 points - (85% Chardonnay and 15% Pinot Noir; 7 g/l dosage): Light orange. High-pitched aromas of dried cherry, pungent herbs and oyster shell, with a strong mineral overtone. Dry and precise on the palate, offering lively red fruit and bitter blood orange flavors and a subtle touch of smokiness. Finishes firm, minerally and very long, leaving energetic strawberry and orange pith notes behind.  (Jan 2015)

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This Rose Brut Premier Cru cuvee comes from the Southern Cote des Blancs : Le Mesnil-sur-Oger, Vertus, Bergeres-les-Vertus. The wine was aged in tanks for 6 months, including 3 months sur-lies. A Chardonnay base is used some Pinot Noir from Vertus.
Producer
Pascal and his wife Laure own and operate this fabulous small grower Champagne domaine in the town of Vertus, located near Avize. The Doquet’s Champagnes are made entirely from their 15 hectares (2.5 Grand Cru / 12.5 Premier Cru) which are all farmed organically and hand harvested. The vines are planted at 7500 vines per hectare and the ages range from 7-71 years of age, with an average of 28 years old. In the Cellar the wines ferment in both tank and cask before being bottled to under go secondary fermentation where they are allowed to rest on their lees for a minimum of 2 years but often up to 3 before disgorgement; much longer than the law requires. This technique and patience allows for the wines to develop richness and depth.

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