The 2017 Monts Ferrés cuvée from Champagne Doyard is a masterful, single-vineyard interpretation of the Vertus terroir. Guillaume Doyard has created a Blanc de Blancs (100% Chardonnay) of crystalline purity, sourced exclusively from the eponymous Premier Cru vineyard. Vinified entirely in oak barrels without malolactic fermentation and aged for six years on lees, this champagne is a model of tension and elegance. With a confidential dosage of 0.6 g/L, it is aimed at lovers of great chalky wines that are chiseled and vibrant.
The production of Monts Ferrés 2017
This champagne is 100% Chardonnay from a single plot: the "Monts Ferrés" locality located in Vertus, south of the Côte des Blancs. This terroir is renowned for producing wines that are both rich and incisive.
A distinctive vinification process
The Doyard philosophy is taken to its extreme here:
- Vinification in wood: The musts are vinified entirely in old oak barrels. This does not impart woody aromas to the wine, but provides micro-oxygenation that smooths its texture.
- No malolactic fermentation: Malic acidity is preserved to guarantee immense freshness and aging potential.
- Long aging: The wine has benefited from six years of aging on lees in the cellar, bringing complexity and autolysis.
- Minimal dosage: With only 0.6 g/L, this is an Extra Brut that borders on Brut Nature.
The 2017 vintage
While 2017 was a difficult year for Pinot Noir in Champagne, it smiled on the Chardonnays of the Côte des Blancs. This vintage is distinguished by its great energy and lemony freshness. On the Monts Ferrés terroir, and thanks to the decision to block malolactic fermentation, the wine retains a remarkable acidic backbone, tailor-made for long aging.
Tasting notes
Color
The color is pale gold with green highlights, crossed by a fine and persistent effervescence, a sign of a long rest on slats.
Nose
The nose is very distinctive, marked by chalky minerality. It opens with notes of fresh citrus (lime, grapefruit) and white flowers, with a subtle hint of toast and vanilla from the old barrels.
Palate
The attack is sharp and precise. The palate reveals an electric tension, typical of the "sans malo" style. The substance is there, dense and concentrated, coated with the richness of oak aging. The finish is salty, endless, and of absolute purity.
Food pairing suggestions
- Belon oysters
- Sea bream sashimi
- Scallop carpaccio
- Turbot with white butter sauce
- Grilled blue lobster
- Veal sweetbreads with lemon
- Aged Comté (30 months)
- Fresh ash-coated goat cheese
- Lemon meringue pie
Storage and serving tips
Aging potential
This wine is designed to be enjoyed for its natural vibrancy and energy:
- 2026–2029: The wine is dazzlingly pure, with notes of chalk and citrus (youthful phase).
- 2030–2034: It begins to develop a patina, with notes of hazelnut and beeswax (Evolution phase).
- Beyond 2035: Reserved for lovers of great mineral and complex Chardonnays (Fullness phase).
Serving suggestions
Serve this great wine between 46°F and 48°F. Avoid serving it too cold, as aging in wood requires a moderate temperature to release the aromas. A large glass is essential.
Anecdote about this cuvée
The decision not to carry out malolactic fermentation (which transforms malic acid, or "green apple" acid, into lactic acid, or "milky" acid) is a strong hallmark of Maison Doyard. Combined with aging in wood, this technique requires impeccable, ripe raw materials. This is what gives Doyard wines their unique ability to age for decades without losing their quality.
