Established in the 19th century, Champagne Vazart-Coquart is now under the meticulous stewardship of Jean-Pierre Vazart, the founder’s grandson. Spanning 11 hectares, the Domaine comprises 30 distinct parcels of prime Chouilly vineyards, with a predominant focus on Chardonnay. Among these holdings, the highly prized Montaigu lieu-dit stands out, contributing to the exceptional quality of their champagnes.
The commitment to sustainable and environmentally friendly farming practices is a cornerstone of Vazart- Coquart’s philosophy. The Domaine boasts the highest level of ‘Haute Valeur Environnementale’ (HVE) certification, reflecting its dedication to organic farming. The Domaine is also now certified organic (AB/ Eurofeuille) since 2020. Jean-Pierre Vazart eschews chemical fertilizers, Insecticides, and herbicides, opting instead for natural alternatives. Techniques such as growing grass between the rows to encourage deeper root growth exemplify this approach, ensuring the health and vitality of the vineyards.
The grapes are fermented in small, thermo-regulated stainless steel tanks. Since 2018, malolactic fermentation is no longer systematic and the current trend is increasingly moving away from malolactic fermentation. A distinctive feature of Vazart-Coquart’s winemaking process is the use of a perpetual “Solera” system for reserve wines, initiated in 1978. Each year, 25 to 50 percent of the Solera wine is drawn for use in their blends with the new harvest wine replenishing the system. This method not only maintains consistency and depth in their champagnes but also enriches the dosages used across their range.
