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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
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, Chablis, Burgundy, France
2010 Les Clos Grand Cru Chablis
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 and tactile, and yet uniquely light and 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 Grand Cru vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil while most of the vineyards in the outlying spots are referred to as Petit Chablis. Chablis Grand Cru, as well as some Petit Chablis, can age for many years.


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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’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based 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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

CHMBCD2201010_2010 Item# 125927