Jean-Marc Brocard : Chablis 1er cru "Montmains" 2007

Characteristics and tasting tips for the Chablis 1er Cru "Montmains" 2007 by Jean-Marc Brocard

Tasting

Appearance
The wine displays a lovely pale yellow colour, enhanced by brilliant highlights.

Nose
The bouquet opens with subtle vegetal touches that quickly give way to a beautiful fruity expression dominated by citrus and white-fleshed fruit.

Palate
The palate charms with its roundness and suppleness. It reveals a fruity, thirst-quenching core, perfectly balanced by natural acidity and a minerality typical of its terroir.

Food and wine pairing

This white wine pairs wonderfully with white fish, a creamy mushroom risotto or mature cheeses such as Comté and goat's cheese.

Serving and cellaring

For optimal enjoyment, this wine is best served at a temperature between 11 and 12°C. This 2007 vintage could be enjoyed in its youth and offered ageing potential allowing it to be drunk until around 2017.

The freshness and minerality of a Chablis 1er Cru from Maison Jean-Marc Brocard

The estate

Officially founded in 1974 with a single hectare, the Jean-Marc Brocard estate is located in Préhy, in the heart of Burgundy. Having become a leading name in its appellation, it now extends over a vast vineyard. The estate is currently run by Julien Brocard, the founder's son, alongside his sister Céline. Under their leadership, the house has made a strong commitment to environmental stewardship, becoming one of the region's pioneers, with a significant share of its land certified organic and biodynamic.

The vineyard

The Montmains climat enjoys an ideal location on the left bank of the Serein, facing the prestigious Grands Crus of Chablis. This terroir rests on Kimmeridgian soils made up of marl and limestone rich in marine fossils, lending the wine a strong mineral identity. The vines thrive in a wind-swept valley, which naturally gives the grapes a fine, structuring acidity.

Winemaking and ageing

For this Chablis 1er Cru "Montmains" 2007, the grapes are machine-harvested before being taken to the cellar for pressing. The juice then undergoes a cold pre-fermentation phase. To preserve all the freshness and aromatic purity of the fruit, alcoholic fermentation, malolactic fermentation and ageing on the lees take place exclusively in stainless steel tanks, with no oak ageing whatsoever.

Grape variety

Chardonnay (100%).