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.

“Sourced from terroirs selected for their freshness, Blanc de Noirs Iconic expresses the pure essence of our Pinot Noirs and the Maison’s savoir‑faire.” — Cynthia Fossier, Cellar Master

To celebrate its centenary in 1968, the Maison created gastronomic Champagnes presented in a unique, iconic bottle. These cuvées combine a high proportion of Premier and Grands Crus, a significant share of reserve wines, and extended cellar aging.

Made from 100% Pinot Noir, Blanc de Noirs stands out for its subtle, elegant character and its high proportion of reserve wines, including a perpetual reserve crafted from the Maison’s finest Pinot Noirs, carefully selected since 2012.
Reserve Wines 50%, including 10–20% from the perpetual Pinot Noir reserve dating back to 2012.
Aged for a minimum of 3 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 a stable temperature between 10°C and 15°C.

Tasting notes

Appearance
A vibrant gold with moss‑like reflections.
Nose
A complex aromatic bouquet with hints of blood orange and cherry as it opens.
Palate
Rich candied fruit notes unfold with lasting elegance and finesse, highlighted by mirabelle plum.

Food pairing

Madagascar prawn tartare with pomegranate, redcurrant, pink pepper and black olive oil.
Sautéed pollack with tajine‑style yellow peppers and grapes.
Lamb shoulder with apricot confit, fennel, coriander, ginger, turmeric and cinnamon.