Jean-Marc Brocard : Chablis 1er cru "Vau de Vey" 2017

Characteristics and tasting tips for the Chablis 1er Cru "Vau de Vey" 2017 by Jean-Marc Brocard

Tasting

Colour
The wine reveals a pale yellow hue, brightened by delicate silvery or subtly greenish highlights.

Nose
The nose opens with a floral bouquet dominated by scents of white flowers and acacia. It then gains depth with notes of lemon, fresh grass and honey, all underscored by light touches of spice.

Palate
On the palate, this white wine charms with its precision and supple texture. It displays lovely tension and a pronounced saline minerality, stretching into a refreshing, persistent and delicately spicy finish.

Food and wine pairings

This wine pairs beautifully with grilled or steamed white fish, a shellfish platter featuring oysters or clams, or a salad topped with fresh goat's cheese.

Serving and cellaring

To fully enjoy this Chablis 1er Cru "Vau de Vey" 2017, it is best served at a temperature between 11 and 12°C. This wine can be enjoyed in its youth to make the most of its freshness, or cellared until around 2023.

The pure expression of the Chablis terroir by Jean-Marc Brocard

The estate

Founded in 1973 by Jean-Marc Brocard in Préhy, this family house has become a leading name in Burgundy. Originally an engineer, the founder developed a passion for viticulture and patiently built up a vast estate. Today, his son Julien Brocard runs the property, which covers some 240 hectares. A pioneer in its approach, the estate stands out for its deep commitment to organic and biodynamic farming. The house's philosophy is rooted in respect for natural cycles and the preservation of its terroirs, giving rise to wines that combine purity, power and freshness.

The vineyard

This wine comes from the Vau de Vey climat, located on the left bank of the Serein within the Chablis appellation. The vines, around thirty years old, are planted at a density of 5,700 vines per hectare on very steep, east-facing slopes. This distinctive terroir rests on typical Kimmeridgian soils, rich in limestone marl and marine fossils, and is farmed with the utmost respect for the ecosystem, in keeping with the environmental principles dear to the estate.

Vinification and ageing

The production of the Chablis 1er Cru "Vau de Vey" 2017 begins with gentle pneumatic pressing followed by cold settling. Alcoholic fermentation is carried out with indigenous yeasts in temperature-controlled stainless steel tanks at between 18 and 20°C. Full malolactic fermentation then takes place. Finally, the wine is aged on its lees for around fourteen months, exclusively in stainless steel tanks, in order to preserve all the aromatic purity and minerality of the terroir, a process aided by gravity-fed movement of the juice throughout the winery.

Grape variety

100% Chardonnay