Doyard Mahé

South of Epernay lies the champagne winery Doyard-Mahé in the village of Vertus. Carol Doyard manages around 6 hectares of vineyards here with her mother and aunt, mainly planted with Chardonnay, which thrives particularly well here on the Côte de Blancs. Almost all of the house's cuvées are 100% Chardonnay, only the rosé uses a small amount of Pinot Noir for the colour, and there is also a small quantity of still red wine.

The champagnes from the family winery are characterized by great finesse, elegance and a crisp minerality. Low dosage and long storage on the yeast give the wines their fine aromas and mineral depth of taste.

Class champagne with a recognizable style.

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Doyard-Mahé was founded in 1927. Today, Carol Doyard is the third generation to manage this estate, which has been housed in the Moulin d'Argensole in Blancs-Côteaux near Vertus since 1952. By the way, the Doyard family is also happy to welcome visitors interested in wine by prior arrangement.

Doyard-Mahé is a small but fine champagne winery on the Côte de Blancs, south of Epernay. This cultivation zone is known and valued above all for the Chardonnay grape variety, which occupies around 95% of the 3150 hectares of cultivated land here. The Côtes de Blancs accounts for about 10% of all Champagne. Of course, this variety also dominates in this winery, only for the rosé was a small part of Pinot Noir planted, from which a very rare red still wine is bottled. In total, the family produces around 50,000 bottles per year according to old craftsmanship. Of course, the harvest is 100% manual in order to bring the best quality to the cellar. Fermentation takes place in stainless steel, and all wines then undergo malolactic fermentation, which converts the aggressive malic acid into milder lactic acid. After an appropriate storage time in bottles, the base wines are processed into sparkling wines. A mixture of sugar and yeast is added to this, the so-called Liqueur de tirage (German filling dosage), with which the second fermentation in the bottle begins, which ensures the carbonic acid. Now the bottles are regularly shaken to get the residue down the neck of the bottle, where it is then removed at the end of the process. Now the (shipping) dosage is added to optimize the taste profile and to compensate for the loss in the bottle caused by the removed yeast plug.

The statutes of Champagne prescribe a minimum storage period of 15 months before the finished champagne can be sold. Depending on the cuvée, Doyard-Mahé takes a lot more time to further refine the end product. The individual storage times can be found in the information texts for the individual types of champagne here on our website.

The Doyard-Mahé champagnes have received many awards, here is a small selection:

• Regular in the Hachette Guide since 1995

• International wine challenge 2018: Silver medal for the Millésime 2012

• Concours des champagnes Epernay 2018: gold medal for our Désir EB and silver for the Millésime 2012

• Decanter magazine 2018: 92/100 points for the Millésime 2012

• International wine challenge 2017: Gold for the Désir EB

• Decanter Asia 2017: Bronze medal for the Empreinte

• Concours des champagnes Epernay 2017: Gold medal for the Millésime Extra Brut 2011

• Elle Magazine 2016: Gold for the Empreinte and Silver for the Rosé

• Féminalise 2016: Gold medal for the Rosé, silver for the Désir EB