Based in the grand cru village of Oger, Domaine Vincey is an exciting new domaine spearheaded by the young and passionate Quentin Vincey and Marine Vincey Zabarino. The duo cultivates eight hectares of Chardonnay across some of the Côte des Blancs’ most coveted growing sites, including Oger, Avize, Mesnil-sur-Oger (all grand cru) and the premier cru of Vertus. All farming is done certified organically and biodynamically.
Prior to Quentin’s return to the family estate in 2014, all fruit was sold off to the local cooperative. Marine joined him four years later, and under their oversight, these meticulously crafted, estate-produced Champagnes are already making waves across the industry. Post-harvest, all fruit is processed via basket press without any added sulfur, then the juice is moved to the underground cellar via gravity. Fermentations take place in a variety of French oak barrels, ranging from smaller barriques to larger puncheons. Vinification is highly variable, as some barrels go through malo or develop flor, while others do not. After extensive lees-aging in bottle, all wines are disgorged by hand.
In addition to operating as a winery, the estate dually functions as a farm. It’s here that all biodynamic preparations are made. Quentin and Marine produce anywhere from 20,000 to 30,000 bottles annually. Domaine Vincey wines are known for their concentration, structure, chalky minerality, and ample amounts of refreshing acidity. We are so excited to follow the journey of this dynamic duo.
