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Brocard Les Clos Grand Cru Chablis 2010

Chardonnay from Chablis, Burgundy, France
  • BH94
  • RP92
13% ABV
  • WE94
  • RP92
  • WE94
  • WS90
  • RP90
  • RP93
  • BH94
  • RP92
  • BH94
  • W&S93
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13% ABV

Winemaker Notes

The 'Les Clos' is rich, with great finesse on the nose and a long, satisfying finish with complex aromas of fresh nuts and toasted bread.

Delicious with sushi, sashimi and tuna Carpaccio.

Critical Acclaim

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BH 94
Burghound.com
The overt wood this displayed from cask last year has been almost completely integrated and now the white flower, citrus and iodine suffused nose expresses itself clearly. There is excellent richness, size, weight and power to the large-scaled, well-detailed and energetic flavors that culminate in an explosive and almost painfully intense finish that delivers huge length. Impressive.
RP 92
Robert Parker's Wine Advocate
The Brocard 2010 Chablis Les Clos leads with a notably dusty, chalky aromatic burst, and delivers a strikingly shimmering interaction of lime, apple, and winter pear with salt, chalk, iodine, and crystalline nuances on a firm yet subtly lees-enhanced palate. Finishing with impressive length and ample primary juiciness, if a certain austerity (today anyway), this doesn’t quite engage the salivary glands or the imagination to the same degree as the 2011. But I am confident that this will be well worth following through at least 2020.
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Brocard

Brocard

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Brocard, Chablis, Burgundy, France
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Some twenty years ago, Jean-Marc Brocard chose to establish his estate in Préhy, a small village near the town of Chablis.... At that time, one of his in-laws, Louis Petit, taught him about the vine and at the same time instilled a deep sense of tradition and respect for nature. Boosted by this knowledge and determined to dedicate himself to a vineyard, Jean-Marc Brocard planted a hectare of vines within the appellation of Chablis.

As a perfectionist, Jean-Marc Brocard naturally erected his purpose-built cellars in the centre of his vineyard to give the grapes his constant attention. Such dedication together with the best quality Chablis soil produce an exceptional wine with a typical mineral style. It is elegant and full of character. Jean-Marc Brocard’s boundless dedication to wine has borne fruit: the Brocard estate now comprises 80 hectares of vines, 65 of which are adjacent to the cellars.

The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

CHMBCD2201010_2010 Item# 125927