Brocard Chablis Montmains Premier Cru 2008
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Somm Note
Winemaker Notes
Crystal clear and brilliant golden green color, with silvery grey highlights. On the nose, spicy notes, with flint and citrus fruit aromas. On the palate, a supple attack with very thirst-quenching lemony notes. A beautiful minerality which is expressed by iodized and "saline" flavors. Wine in sharpness with a warm and delicious finish.
Professional Ratings
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Robert Parker's Wine Advocate
Dill, caraway, and a maritime mingling of salinity and alkalinity scent the Brocard 2008 Chablis Montmains (incorporating fruit from Forets and Butteaux), and the combination of textural polish, clarity and refreshment on the palate here is admirable, leading to a finish of vibrant interaction between succulently ripe citrus, yellow cherry, and apricot; herbs; and vivid if to some extent elusive mineral notes. This should entertain, intrigue, and ingratiate itself at table over the next 4-6 years.
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Wine & Spirits
Among the tightest and freshest of Brocard's 2008s tasted for this issue, this wine has a dusty lime minerality that wraps austerity into its ripe pineapple flavors. The finish is clean, cool and spicy. Decant it now for a lobster tail or cellar for five or six years.
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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.
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 it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. While the concept of ‘terroir’ reigns supreme here—soil type, elevation and angle of each slope—this is a region firmly rooted in tradition. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one or two rows of vines. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.
Burgundy’s cool, continental climate and Jurassic limestone soils are perfect for the production of elegant, savory and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance for Burgundy wine, as weather conditions can be variable and unpredictable. In some years spring frost and hail must be overcome.
The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red and white Burgundy wines are produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.