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NV Champagne Tradition Brut | Brocard Pierre

$93.00

Winemaking:

Brocard Pierre’s Cuvée Tradition Brut spends three years on the lees in bottle before release, which in our opinion, makes it one of the best quality-for-value wine of Champagne. The Tradition is made of Pinot Noir (80%), Chardonnay (10%) and Pinot Blanc (10%) grapes from vineyards planted on clay-calcareous soil near Celles-sur-Ource. 2018 vintage reserve wine makes up the dominant base, while 30% comes from different réserve vintages. The juice was fermented in oak (15%) and stainless steel (85%) at controlled temperature. The wine then spent 4 months in stainless steel, and it was aged on lees for 2.5 years. It has 6g/l of dosage. Tasting Notes: A flattering nose dominated by the Pinot Noir. Good harmony in the mouth, strength associated with freshness but not heavy accompanied by a slightly mentholated finish. Ripe citrus. Unctuous mousse. Chalky, mineral and saline and mouth coating. Generous autolitic notes.

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Taquet Curation wine for woman palate premium good ratio price quality small batch wine Champagne Sparkling Australia France Champagne Bubbles
NV Champagne Tradition Brut | Brocard Pierre

$93.00

The Story of Thibaud

Fifth generation vigneron Thibaud Brocard’s handcrafted, terroir-focused wines are transparent and electrifying. His wines channel Champagne’s Côte des Bar in an effortless display of youth and freshness. His family vineyards, situated near the village of Celles-sur-Ource in the Seine River valley, are part of a geographically, biologically, and culturally diverse region. The gastronomic vintage Champagnes, made from single-grape varieties and parcels, form the basis for Thibaud’s philosophy.

Thibaud’s great grandfather, Georges Brocard, began producing Champagne in 1932. He was followed by Emile Brocard, Henri Brocard, then Pierre Brocard, Thibaud’s father. In 2012, Thibaud took over the family estate under his father’s watchful eye. Today, he endeavours to practice a sustainable and responsible viticulture, with next generations and the Earth’s future at its core. He does so under no eco-friendly label or charter.

In the cellar, he uses a blend of new and old methods to create terroir reflective wines. They’re practically etched into clay and limestone Kimmeridgien soils, which impart longevity and personality to the Pinot Noir, as well as minerality and vivacity to the Pinot Blanc and Chardonnay. The traditional Coquard press ensures a slow and homogenous press to minimise colour extraction and ensure that the most delicate fruit flavours are expressed.

Thibaud works non-oxidatively, using nitrogen in the winery to protect his tanks and precious reserve wines, which reduces the need for SO2 considerably while preserving fruit and vineyard expression. This practice is worth a mention, as it is a tool that helps him produce delicious wines without faults or defects, made for maximum enjoyment.

His Champagnes have very little-to-no SO2 added, with an average of total 18-32 mg/l, depending on vintage and what the native yeasts are able to achieve. Champagne Brocard Pierre is unfiltered and bottled without cold stabilization, using bentonite for a gentle fining.

Finally, Thibaud favours long-aging on the lees in bottle (3 to 5 years), as well as an average of 9 months of post-disgorgement aging in bottle to allow the wines enough time to integrate before release.