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Brocard Vau de Vey Premier Cru Chablis 2017

  • V93
  • WE92
  • WS90
750ML / 13% ABV
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  • WE92
  • WS90
  • WE92
  • WE91
  • WE91
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750ML / 13% ABV

Winemaker Notes

The Premier Cru Vau de Vey vines cling on to a very steep slope. Located on the left bank of the Serein River and facing East, this terroirgives us rich and delicate wines with a marked minerality.

Gold-green color. A clear and precise wine, salt and flexible, anise. Finish is soft and warm.

Pair with fish, seafood and shellfish, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.

Critical Acclaim

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V 93
Vinous
The 2017 Chablis Vau de Vey 1er Cru is a little more reticent on the nose compared to the other Premier Crus at the moment. The palate is well balanced with blackcurrant leaf and a touch of spice on the entry, a fine bead of acidity with a poised, and quite energetic finish, a tang of white pepper that lingers on the aftertaste. Very fine, but it will need two or three years in bottle.
Range: 91-93
WE 92
Wine Enthusiast
The east-facing vineyard gives cool wines with layers of intense acidity that contrast with the honey flavors of this wine. The two elements give a rich wine but one with plenty of freshness as well as spice. Drink from 2021.
WS 90
Wine Spectator
This is fleshy, wrapping a lush texture around apple, lemon cake and stone flavors. Intense and long, this needs time to find balance. Drink now through 2024.
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Brocard

Brocard

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Brocard, 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.

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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.

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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.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's 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 Food Pairings for Chardonnay

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 Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

STC797004_2017 Item# 518526

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