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.

“Blanc de Blancs Iconic is a blend of Crus from the Côte des Blancs to the Sézannais, giving it the elegance, finesse, and fruitiness of Chardonnay.” — Cynthia Fossier, Cellar Master.

To celebrate its centenary in 1968, the Maison created gastronomic Champagnes presented in a unique and iconic bottle. These cuvées combine a high proportion of Premier and Grands Crus, a significant share of reserve wines, and extended cellar aging.
For its Blanc de Blancs cuvée, Canard‑Duchêne selects Chardonnays from the Côte des Blancs, as well as from the Vitryat area for their spring‑like lightness. This is a gastronomic Champagne par excellence: pure, rounded, and radiant, revealing the full richness of Chardonnay. Aged for a minimum of 3 years in the cellars. Canard‑Duchêne Champagnes are at their finest upon release, but may be aged an additional 2–3 years if stored away from light at a stable temperature between 10°C and 15°C.

Tasting notes

Appearance Radiant pale‑gold hues highlighted by fine effervescent bubbles.
Nose Crisp notes of lychee and pear unfold into the sweet aroma of custard.
Palate A true sensory journey: the brightness of white fruits melts into rounder, gourmet flavors.

Food pairing

Oysters with cucumber, sliced fennel, and green yuzu zest.
Chicken salad with Emmental, celeriac, Granny Smith apples, and lemon cream. Minestrone cod soup with green vegetables, basil, and lemon zest.