Wine Jean-Marc Brocard, Chablis Grand Cru Valmur AOC, 2009
Reviews of purchase Jean-Marc Brocard, Chablis Grand Cru Valmur AOC, 2009
The wine has a straw-yellow color.
The wine is fresh, mineral taste with balanced acidity and hints of toasted bread. The finish is long and pleasant.
The aroma of fresh wine, with notes of citrus, flowers and light spicy nuances.
The wine is recommended to serve foie gras, scallops and chicken.
For Chablis Grand Cru Valmyur crop harvested, sorted and pressed in a pneumatic press. Fermentation takes place in yeast in stainless steel tanks under strictly controlled temperature. Then, a malolactic fermentation. Wine is aged on the lees for 18 months.
Jean-Marc Brocard came from a peasant family, his father was a farmer in the village of Chaudenay-le-Château. Jean-Marc decision to engage in winemaking has contributed to a pleasant event - in 1971 he married Claudine Petit, the daughter of a winemaker, and this event changed his life. Beginning with acres of vineyards of his father, Emile Petit Brokar created a whole farm of 180 hectares of vineyards in Chablis. Jean-Marc does not use oak barrels, considering that the essence of wine - is an expression of the characteristics of the site, which includes not only the soil but also the climate, and any contact with the tree can completely change and destroy the taste of wine, so the purity of taste his wines undeniable .
Jean-Marc Brocard recognizes the significant contribution of the winegrower Saint-Cyr-les-Colon, Louis Petit, despite the similarity of names, unrelated to his father in law. Old vines in the Domain St. Clair got him from Louis Petit, and it instilled Louis Jean Marc sense of tradition and respect for nature, showing that practicing modern methods, it is possible to maintain old traditions. Brocard and his assistant oenologist Patrick Puzo pay much attention to the special characteristics of each vineyard. Jean-Marc says winemaker link in the chain between the grapes and the wine ready. He pays great attention to the soil. In one of the rooms of the manor is set layout rocks, which demonstrates layers of limestone and clay with fossil shells, through which pass the roots of grapes. Only at first glance it may seem that the soil is completely impenetrable, but the roots of grapes per year can reach a meter, getting minerals, gives the wine unique characteristics. In processing the vineyards preferred natural methods.
"It is true fault lies in the soil, where it originates. Technique - a very important element in the production of wine, but it is only assistance, wine - is to a large extent a product of the soil. Earth Chablis are extraordinary and can not be found anywhere else in the world, so I believe in the future of Chablis even in the next millennium "- Jean-Marc Brocard.