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White dry
One of the boldest estates of Champagne’s new generation, known for its extreme terroir-driven philosophy and naturalistic winemaking. Their Coteaux Champenois Blanc “Sous Voile” is an exceptionally rare, experimental wine in which ‘Chardonnay’ is aged using the sous voile method (under a yeast veil), reminiscent of the famous oxidative wines of Jura.
The nose combines notes of lemon zest, green apples, white peaches, and a marked mineral character. These are layered with hazelnut, dried apple, white musk, light Fino-style sherry tones, and a delicate oxidative nuance from the yeast veil, adding depth and a distinctive identity.
On the palate, the wine is dry and taut, with a clear chalk-driven structure and vivid acidity. The texture is rich yet elegant, recalling Jura’s savagnin style but with the finer, more graceful line of Chardonnay. The finish is shaped by citrus oils, saline minerality, nuts, and a subtle oxidative tone. Long, sharply defined, and exceptionally pure.
The grapes come from several parcels across the Côte des Blancs, where pure chalk and limestone soils impart salinity, tension, and a remarkably clean aromatic profile.
The grapes are hand-harvested and gently pressed. Primary fermentation takes place in neutral oak. The wine is then aged under a yeast veil (sous voile), without topping up (ouillage), developing its subtle oxidative complexity. Natural yeasts are used, alongside minimal-intervention methods, often without filtration.
Serve at 10–12 °C. Pairs well with Comté cheese, white mushroom carpaccio, gravlax salmon, seafood, or delicately prepared veal.
Champagne Domaine Vincey – a new voice in Champagne, located in the Grand Cru village of Oger, at the heart of the prestigious Côte des Blancs. This area is celebrated for its pure ‘Chardonnay’ character and its expressive chalk-limestone terroir. Though the estate’s family roots trace back to the early 20th century, its modern identity was shaped by Florence and Quentin Vincey, who took over in 2014 and began a new chapter focused on organic and biodynamic viticulture, rooted in respect for the land and natural fermentation principles.
The Vinceys pursue authentic terroir expression over quantity. Each parcel is vinified separately, using wild yeasts, no filtration, and no chemical intervention in the vineyards. Their work blends Burgundian precision with Champagne craftsmanship – meticulous, patient, and deeply attentive.
Domaine Vincey Champagnes are defined by purity, structure, and minerality rather than dosage. Each cuvée has its own distinct personality, faithfully expressing the Oger Grand Cru terroir – its cool chalk energy, saline edge, and precise acidity.
Blanc de Blancs – refined, mineral-driven, and delicate, where ‘Chardonnay’ reveals both floral brightness and taut, saline elegance.
Millésime (vintage cuvées) – concentrated and complex, with notes of matured citrus, smoke, stone, and buttery brioche; these wines have remarkable vitality and excellent aging potential.
All wines are aged on lees for 3–5 years, gaining texture, depth, and a fine creamy character, while preserving a vivid mineral tension that defines their style.
All Domaine Vincey vineyards lie within Oger Grand Cru, one of Champagne’s 17 classified Grand Cru villages. The soils here are rich in chalk and limestone, providing ‘Chardonnay’ wines with precision, verticality, and a long, saline finish.
Some of their most renowned parcels include:
Les Chênes – bringing structure and aging potential;
Les Hautes Mottes – noted for its salty, chalky nuances;
Le Grand Cru d’Oger – the beating heart of the estate, producing the most refined cuvées.
Domaine Vincey Champagnes are crafted to be enjoyed both young and with age. Over time, they develop nutty, smoky, and brioche-like complexity, while retaining their bright, crystalline core.
These are Champagnes that unite tradition and modernity, precision and emotion — wines made in small volumes, through natural fermentation and uncompromising purity of expression, echoing the artistry of Burgundy’s greatest domaines.
