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Pascal Doquet established his own estate in 2004, but prior to that had been making wine under his parents’ label, Doquet-Jeanmaire, since 1982. Mesnil vines have been in the family since his maternal grandfather started making wine in the 1930s. Doquet established his own estate and today farms 8 hectares of vines. Pascal is a vineyard man through and through - his viticultural methods are 100% organic whilst the other distinguishing feature of his philosophy is to harvest grapes as ripe as possible. Nothing is ever harvested at less than 10.5 degrees of potential alcohol, very high for champagne – so there is never any need for chaptalisation. The winemaking is very natural and non-interventionist, only wild yeasts are used for fermentations and bottling takes places with the lightest of filtrations and no fining. Wines undergo their malolactic fermentation in tank and then remain sur lie for 5 months, with approximately one third of the production being aged in used oak barrels before secondary fermentation in bottle. These are thrillingly individual intense and powerful Champagnes.