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. 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, with malolactic
fermentation invariably completed to enhance the texture and complexity of the champagne. 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.
