Jean-Marc Brocard : Chablis Grand cru "Vaudésir" 2024

Characteristics and tasting tips for the Chablis Grand Cru "Vaudésir" 2024 by Jean-Marc Brocard

Tasting

Appearance
This white wine reveals a pale yellow hue, enhanced by delicate silvery-green highlights.

Nose
The aromatic bouquet blends scents of citrus and white-fleshed fruit with notes of fresh almond, all underscored by a smoky, mineral touch.

Palate
Vertical and precise, the palate offers a lovely lemony vivacity. Refreshing and saline, it unfolds with a slender structure towards a long, persistent finish.

Food and wine pairing

This wine is an ideal match for oysters, a seafood platter, shellfish or fish. It also pairs beautifully with risotto or delicate white meats.

Serving and cellaring

To fully appreciate this Chablis 2024, it is best served chilled, though taking care that it is not ice-cold.

A great white wine from Burgundy by Jean-Marc Brocard

The estate

Founded in 1974 in Préhy, in the heart of Burgundy, this estate is a major player on the winemaking scene. Covering around 200 hectares, the Jean-Marc Brocard estate stands out for its commitment to organic and biodynamic farming. Today, Julien Brocard, the founder's son, heads the estate as managing director. Under his leadership, the house upholds a philosophy that respects living ecosystems, combining substantial production volumes with rigorous quality standards to offer wines that faithfully express their terroir.

The vineyard

The vines dedicated to this Chablis, around thirty years old, thrive around the village of Préhy on Kimmeridgian clay-limestone soils. Facing south and south-east under a semi-continental climate, the vineyard benefits from advanced agroecological practices. The estate favours vine braiding and the use of tracked vehicles to avoid soil compaction, as well as agroforestry, with a project to plant thousands of trees to promote biodiversity.

The vintage

The year was marked by particularly challenging weather conditions in Burgundy. Nevertheless, certain plots managed to rise above these complex conditions, yielding berries capable of delivering taut, elegant profiles.

Vinification and ageing

The harvest, carried out both by hand and by machine, is followed by gravity-fed reception of the grapes in order to preserve the integrity of the fruit. Alcoholic fermentation takes place with indigenous yeasts in stainless steel vats, at a temperature controlled between 18 and 20 °C. Malolactic fermentation is carried through to completion. The wine is then aged on its lees for seven to nine months, exclusively in stainless steel vats with no oak whatsoever, so as to preserve its aromatic purity.

Grape variety

This wine is made exclusively from Chardonnay.