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.

“An exceptional wine, a testament to the excellence of our terroirs, revealing outstanding aromatic potential. A tasting experience of rare intensity, sealing the greatness of this vintage.” — Cynthia Fossier, Cellar Master

Named in honour of Victor Canard, Champagne V embodies the savoir‑faire of Maison Canard‑Duchêne, highlighting Pinot Noir and the emblematic crus of the Montagne de Reims.
V 2012 reflects an exceptional harvest interpreted by Laurent Fédou, the Maison’s Cellar Master for over 20 years. The blend of Pinot Noir and Pinot Meunier is elevated by a Brut Nature dosage, preserving the remarkable purity of the fruit.

Vintage 2012 – The year produced exceptional grapes with perfect acidity. Early tastings of the still wines confirmed the promise of a great vintage. Aged for 10 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 An enchanting pale‑gold hue.
Nose Initial notes evoke brioche and toasted aromas, followed by ripe fruits reminiscent of mirabelle. With aeration, elegant raspberry notes emerge.
Palate Balance is built around cedarwood and mineral notes, enhanced by a touch of salinity that elevates the structure. Intense freshness leads to a long, airy finish with a hint of grapefruit zest.

Food pairing

Royal crab and grapefruit millefeuille with raspberry vinaigrette and toasted brioche.
Bluefin tuna tartare maki with cucumber, Boston lettuce and tobiko.
Cheeses: Brillat‑Savarin, Brie de Melun, Brebis du Lochois, Mont Vully, Persillé de Tignes.