With a touch of dried fruit that supports the grilled, this wine is distinguished by its complexity and length. The outfit is superb, haughty. This Chablis Premier Cru is marked by its terroir, composed of limestone and oyster shells from which the chardonnay seems to extract its vitality, minerality and iodine notes. Alive, this wine does not escape the biodynamic rules dear to Jean-Marc Brocard. This gives the wine a magnificent minerality and a pretty tension that harmonizes on the finish with balance and precision.
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Our prices decrease when the number of bottles increase
We are reducing the price of bottles from 24 bottles ordered from the same winemaker. And the more you take the more prices fall! To set the price, we look at the total number of bottles you order from a single winemaker. For example, if you order 12 bottles of 3 different wines from a winemaker, you benefit from the price for 36 bottles of the 3 vintages. Important: These decreasing prices are only available for orders delivered in France.
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Livraison express en direct des domaines
Franco de port dès 24 bouteilles panachées par vigneron
Tarifs dégressifs pour 36 / 60 / 120 bouteilles chez un même vigneron
Vins garantis en stock chez le vigneron
Livraison direct domaine en 7 jours ouvrés aux créneaux de votre choix
Classifications : Agriculture raisonnée - Agriculture Raisonné - Sans certification
Alcoholic degree : 12.5%
Grape : Chardonnay
Soil : Terroir calcaire du kimméridgien typique du chablisien en premier Cru qui jouxte la parcelle du Grand Cru des Preuzes
Tasting
When ?
Serve for lunch with shellfish or a lovely romantic dinner - Serve between 12°C and 14°C. Can be drunk from 3 years old, can be enjoyed from 5 years old and reaches its peak at 10/12 years old
Of course, this 1er cru de Chablis can be enjoyed with a noble fish such as a Saint-Pierre or a lobster. A few seafood on a beautiful platter, a crab or clams will play with the mineral characteristics of this wine. A creamy or grilled white meat may surprise you. And why not a Bresse chicken with a few slices of truffles under its skin?
Known as an expert on his terroir, Jean-Marc Brocard has been convinced since his beginnings in 1973 that respect for the land must remain the foundation of his work. That is why it has always striven to apply ecological principles and to restrict human intervention in nature, in order to reveal each terroir.
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