The story of Canard‑Duchêne unfolds as a tribute to an enduring legacy shaped by an unbreakable bond and a profound respect for the land. For more than 150 years, the House has remained faithful to the values established by its founders: harmony with nature, long‑lasting partnerships, and unwavering authenticity. When winemaker Léonie Duchêne and barrel‑maker Victor Canard united their expertise, they sought to craft Champagne that would embody the distinctive character of the Montagne de Reims — the land they cherished. Their passion, dedication, and belief in their craft laid the foundation for a style that continues to define Canard‑Duchêne today. The House carries this heritage forward, revealing the richness of its terroir and creating Champagnes that celebrate elegance, freshness, and a deep respect for tradition.

“The quintessence of Ambonnay, Aÿ and Rilly‑la‑Montagne expresses itself with delicacy and power, while the finesse and freshness of Chouilly Chardonnays bring a vibrant tone to this exceptional cuvée.” — Cynthia Fossier, Cellar Master

Cuvée V 2010 — a tribute to Victor Canard
Named in honour of Victor Canard, Cuvée V embodies the savoir‑faire of Maison Canard‑Duchêne, highlighting Pinot Noir and the emblematic crus of the Montagne de Reims.
V 2010 beautifully combines delicacy and intensity, enhanced by extended aging and an Extra‑Brut dosage that preserves the purity of the fruit.
The demanding 2010 harvest resulted in a unique production of only 7000 numbered magnums — a true collector’s rarity.

Vintage 2010 – A year marked by challenging weather, yet meticulous sorting revealed wines of exceptional quality. Aged for 12 years in the cellars. While at its finest upon release, it may be aged an additional 2–3 years if stored away from light at 10–15°C.

Tasting notes

Appearance
Straw‑gold colour with a fine bead of bubbles.
Nose
Toasted notes give way, upon aeration, to delicate aromas of white flowers and pastry.
Palate
Remarkable spring‑like freshness and a long, persistent finish revealing the full depth of the cuvée.

Food pairing

Royal langoustines with grilled lemon and violet petals.
Sesame‑crusted sea bass, combava beurre blanc and sautéed green asparagus.
Beef chuck with porcini cream and smoked tea.