Located in the heart of the Côte des Blancs, Domaine Vincey exemplifies the highest standard of independent grower-producers. Managed by Quentin Vincey and Marine Zabarino, this estate has rapidly risen to join the top rank in Champagne.
The Vincey family has been cultivating grapes in Oger for eight generations, but it was only in 2014 that they began producing champagne under their own label. Quentin Vincey took over the family domaine in 2010, marking the start of significant changes. By 2018, Marine joined, bringing her expertise in communications and experience from various Champagne houses. Together, they aimed to create a brand that would celebrate the unique terroir of the Côte des Blancs, focusing on Chardonnay, the region’s hallmark grape.
Domaine Vincey farms a total of eight hectares, predominantly located in the Grand Cru village of Oger, with additional parcels in Le Mesnil-sur-Oger and Vertus. The estate achieved organic certification and Demeter biodynamic certification by 2023. Their approach to viticulture involves using essential oils and plant extracts to maintain vine health. . They employ horses for ploughing and sheep to control the grasses between rows.
In the cellar, Vincey employs traditional methods combined with innovative practices. Grapes are pressed without sulfur in a vertical timber, 4,000-kilogram basket press. The must flows by gravity into a cold, underground vaulted cellar where fermentation occurs naturally in French oak barrels. These barrels, averaging eight years old, are used primarily for micro-oxygenation rather than imparting strong oak flavors.
One distinctive aspect of Vincey’s winemaking is the extended aging process. The wines spend a considerable amount of time on lees, contributing to their complexity and depth. Blending decisions are made after careful tasting sessions, with some cuvées undergoing malolactic fermentation while others do not.
Domaine Vincey’s inaugural release, La Première 2014, highlighted their commitment to quality and tradition. This Grand Cru champagne, made from vines planted between 1954 and 1988, was a blend of 50% barrel-fermented and 50% tank-fermented base wines. Subsequent releases have continued to build on this foundation, with the estate’s portfolio expanding to include notable cuvées such as Le Grand Jardin Grand Cru Brut Nature and Oger Blanc de Blancs Grand Cru
Their collaborative approach with other biodynamic producers in the Côte des Blancs has strengthened their practices and enhanced their wines’ quality. The success of Domaine Vincey is a testament to Quentin and Marine’s vision and dedication.
