History and Terroir

The Doyard family has been based in the Côte des Blancs region of Champagne for over 12 generations, with regional roots dating back to 1677. Now spearheaded by Guillaume Doyard, the fourth generation of the family’s récoltant-manipulant (Grower Champagne) legacy, the estate’s Champagnes are more precise, site-specific, and mineral-driven as ever.

Farming and Winemaking

Stretching across the premier cru of Vertus and the grand cru villages of Oger, Le-Mesnil-sur-Oger, Avize, Cramant, and Aÿ, the Doyards farm 11 hectares of vines, ten of which are planted to Chardonnay and one dedicated to Pinot Noir. Average vine age is an impressive 50 years, which yields small amounts of high-quality fruit. While the use of chemicals and herbicides has been eschewed already since the 1990s for the domaine wines, Guillaume Doyard has been applying organic and biodynamic practices at the estate in the past few years, without seeking certification. In order to ensure a maximum amount of attention in the cellar, the Doyards sell off about 50% of their grapes to larger houses, so as to focus their attention on the small-yet-fierce wines produced at their hands. Almost every plot is vinified separately, and a portion of base wines are fermented and aged in used wooden barrels prior to bottle fermentation. Interestingly, Doyard Champagnes are known for their low pressure (approximately five bars), which is simply a stylistic preference of the family. Above all, Doyard Champagnes are known for their concentrated yet racy profiles, marked by prominent streaks of minerality and zippy acidity. Extensive sur-lie aging (minimum of 48 months) coupled with lower pressure in bottle ensures a sophisticated, melodious experience with every cork popped. These are truly some of the finest wines coming out of the Côte des Blancs today.