The house was originally known as Champagne Douquet-Jeanmaire when established back in 1974 by Michel Doquet and Nicole Jeanmaire.
In 1995 Pascal took over the running of the house and the name was changed simply to Pascal Douquet. From taking over the running of the family vineyards and wine making in 1995 Pascal embarked on a thorough programme of environmentally friendly practice that he gradually intensified and extended. Finally in 2008 he was rewarded with full certification as an organic 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. It’s standard practice at Pascal Doquet to add between 30% and 50% reserve wine. These older wines from previous harvests add depth, flavour and fullness to the champagne. This technique and patience allows for the wines to develop richness and depth.