The 2019 Clos de l'Abbaye cuvée from Champagne Doyard is an absolute rarity, with only 1,565 bottles produced. This single-vineyard Blanc de Blancs comes from a genuine "Clos" (isolated plot) covering half a hectare in Vertus, planted in 1956. Horse-drawn plowing, low yields, full vinification in wood without malolactic fermentation: everything is done to express the quintessence of this early-ripening limestone terroir. A great Champagne wine, concentrated, vibrant, and natural, with an Extra-Brut dosage.
The production of Clos de l'Abbaye 2019
This 100% Chardonnay comes exclusively from the "Clos de l'Abbaye," a 0.5-hectare plot located in Vertus (Premier Cru). The soil is very chalky, and the vines, planted in 1956, are cultivated without chemicals. The soil is worked with horses to avoid compaction and promote microbial life.
Purist Vinification
Guillaume Doyard applies a demanding winemaking process:
- Cœur de Cuvée: Only the juice from the first pressing is kept.
- Vinification in wood: 100% in oak barrels (Burgundy barrels used for at least five wines) to oxygenate the wine without imparting wood flavors.
- Natural: No chaptalization (the alcohol content is natural thanks to low yields of 35-40 hl/ha) and no malolactic fermentation to preserve tension.
- Dosage: Extra-Brut at 3 g/L.
The 2019 vintage
2019 was a sunny, ripe year. On the early-ripening terroir of Clos de l'Abbaye, the grapes reached exceptional concentration. The absence of malolactic fermentation is crucial here: it counterbalances the sunny richness of the vintage with a chiseled acidity, offering a masterful balance between power and freshness.
Tasting notes
Color
The color is an intense, luminous gold with the green highlights typical of Chardonnay. The effervescence is very refined.
Nose
The nose is powerful and distinguished. The concentration of the old vines is expressed through notes of ripe white fruit (pear, vine peach), candied citrus, mixed with hints of wet chalk, fresh hazelnut, and sweet spices linked to the aging process.
Palate
On the palate, the wine imposes its density. The attack is straightforward and sharp (Doyard style), then the wine broadens with a silky, salty texture. The finish is endless, pure and vibrant, carried by a noble bitterness.
Food pairing suggestions
- Langoustine carpaccio
- Oancea caviar
- Pata Negra ham
- Roasted turbot with salted butter
- Crispy sweetbreads
- Bresse chicken with morel mushrooms
- 36-month aged Comté
- Parmesan Reggiano
- Walnut tart
Storage and serving tips
Aging potential
This wine is designed to be enjoyed for its natural vibrancy and density:
- 2025–2029: The wine is young and spirited, dominated by chalk and citrus notes (tension phase).
- 2030–2035: It opens up fully, the texture melts, and buttery and toasted notes appear (phase of fullness).
- Beyond 2036: A complex wine for meditation, with aromas of white truffle and mocha (Complexity phase).
Serving suggestions
This great gastronomic wine should be served at a temperature of between 11°C and 13°C. Large white wine glasses are essential to allow this concentrated wine to breathe.
Anecdote about this cuvée
Clos de l'Abbaye is one of the few truly historic "Clos" in Champagne. To respect this unique soil planted in 1956, no tractors are allowed in the vineyard: plowing is done exclusively by horse, continuing a tradition that preserves the soil's airy structure and promotes deep rooting.
