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LEAVE YOUR REVIEWFresh and mineral, like a Chablis should be, but with some creaminess and butteriness, indicating some MLF. Good value, could probably be left for another couple of years for added complexity.
Really good Premier Cru Chablis. Lime, honey, minerals, apple and hints of flint. High, refreshing acidity, medium body, long mineral finish. Amazing pairing with Shushi and seafood in general.
A pale lemon wine with scents of green apple, lemon, lime and pear. Taste was lemon, green apple and pear with a smooth finish of limestone minerality.
For a dinner aperitif on the theme of the sea (prawns, mussels and octopus tapas, oysters, smoked salmon...) it was a hit! An amplitude in the mouth that does not leave one indifferent!
Jean-Marc Brocard's first land was a man, Louis Petit, a winegrower who taught him about the vine, wine and people. He still cultivates its science and wisdom: "Watch, keep quiet, learn". From the long years of apprenticeship, following in the footsteps of the old winegrower, putting his hands on the same shoots, looking at the same moons, Jean-Marc Brocard has learned patience and respect, the lessons of the soil and the subsoil, of the vine and of life. Born in 1946 in Chaudenay-le-Château in the Côte d'Or into a farming family, Jean-Marc Brocard followed his father's advice and quickly turned away from agriculture. The meeting of his future wife and his family-in-law, winegrowers in Saint-Bris-le-Vineux, introduced him to the work of the vine and wine. In 1973, when Julien was born, Jean-Marc planted his first vines in Préhy, the place where, a few years later, he built his winery which would become the Jean-Marc Brocard estate in the heart of the Chablis vineyards. Born in 1973, Julien Brocard joined the estate to work alongside his father in 1995, after studying engineering. In 1997, he became fascinated by biodynamics and its ancestral methods, which he put into practice on a plot of Chablis: Domaine de la Boissonneuse. Today, the estate is among the most important in Burgundy to cultivate its vines organically.
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Fresh and mineral, like a Chablis should be, but with some creaminess and butteriness, indicating some MLF. Good value, could probably be left for another couple of years for added complexity.more reviews