Showing 1 to 5 of 5 (1 Pages)
Buy Wine from Julien Brocard
Chablis is located in the far north of Burgundy, almost on the edge of what French vineyards would consider arable. Here, just over 150 km southeast of Paris, vines live on the edge, between unpredictable springs, cold autumns and a soil that is almost more sea than land. In this northern strip of land, where the Chardonnay grape acquires a radically different expression from its sisters in southern Burgundy, one of the world's most recognisable whites is born. Not for its power, but for its precision. Not opulence, but energy.
A marine soil - Kimmeridgiense
The subsoil of Chablisien is Kimmeridgiense, a mixture of limestone, clay and marine fossils compressed over millions of years. Oysters, molluscs, prehistoric animal shells: all these are part of the soil where the roots sink. And it is precisely this soil that gives the wine its sharp minerality, its saline tension and its unexpected longevity. There is no other Chardonnay in the world that tastes like Chablis, and that is largely thanks to what goes on underground.
Julien Brocard - The secondary fermentation of a legacy
In this seemingly modest landscape, Julien Brocard has reshaped the way we look at the vineyard. Son of Jean-Marc Brocard, one of the great names of modern Chablis, Julien Brocard represents a kind of "second fermentation" of the family project. But his approach has been deliberately different. If his father built a wine-growing empire on tradition and expansion, Julien Brocard has preferred the path of introspection, the silence of the vineyard and organic and biodynamic work as a tool of expression.
Biodynamics as a way of listening
Since 1997, Julien Brocard has focused on converting his plots to biodynamics, not as a fashion or marketing strategy, but as a way of giving the vineyard back its rhythm and its voice. He believes that the soil must be alive for the grapes to be alive. His philosophy translates into viticulture without synthetic chemicals, the use of natural preparations, the observation of lunar cycles, and a careful manual harvest that seeks to capture not only the state of health of the grapes, but also their internal vibration.
La Boissonneuse - A plot that whispers
One of Julien Brocard 's most emblematic wines is the Chablis Boissonneuse, a parcel that has been cultivated biodynamically for more than two decades. This wine has acquired almost mythical status among amateurs for its ability to combine structure and finesse, volume and transparency. La Boissonneuse is not a Chablis for those who expect exotic fruits or marked oak. It is, instead, a wine that moves like an undercurrent: with strength, but without noise. A profile of lime, white flower, crushed chalk and a faint echo of bitter almond on the finish.
Winemaking without dogma, but with conviction
Julien Brocard does not use new barrels. He prefers large foudres and stainless steel tanks, depending on the profile of the year. There are no rigid formulas, but there is one constant: respecting the identity of the place. The wine is not built in the cellar, but rather accompanies it. And in this Julien Brocard is more of a shepherd than an architect. He also experiments with indigenous yeasts, short macerations and sulphites in minimal doses. His aim is not technical purity, but taste honesty.
In a vintage like 2021, marked by devastating spring frosts, production was low, but the result was exceptional: electric, vertical wines, with a minerality that almost cuts the tongue. Julien Brocard is not complaining. He accepts what the year gives him. He says that the problem is not that there are bad years, but that we have become accustomed to the idea that everything must be plentiful and predictable.
A fresh look at Chablis
Chablis, as a region, has undergone a quiet re-evaluation over the last 15 years. For decades it was a place of fresh, accessible but often impersonal whites, especially in the flatter areas of the Petit Chablis. However, with the arrival of a new generation, of which Julien Brocard is one of the standard-bearers, there has been a return to the historic climats, to the old methods, to patience. Chablis has begun to be spoken of as one speaks of great wines: with respect, but also with emotion.
Julien Brocard has even gone so far as to plant vines at higher altitudes than the traditional ones, in cooler areas, in anticipation of climate change. He does not do this out of rebellion, but out of ecological coherence. In his words, "wine must have a future, but not at the expense of the vineyard". In each bottle of his Chablis there is a gesture of resistance, a search for beauty without ornamentation, a kind of liquid geography.
- ;
- ;
- ;
Buy Wine from Julien Brocard
Chablis is located in the far north of Burgundy, almost on the edge of what French vineyards would consider arable. Here, just over 150 km southeast of Paris, vines live on the edge, between unpredictable springs, cold autumns and a soil that is almost more sea than land. In this northern strip of land, where the Chardonnay grape acquires a radically different expression from its sisters in southern Burgundy, one of the world's most recognisable whites is born. Not for its power, but for its precision. Not opulence, but energy.
A marine soil - Kimmeridgiense
The subsoil of Chablisien is Kimmeridgiense, a mixture of limestone, clay and marine fossils compressed over millions of years. Oysters, molluscs, prehistoric animal shells: all these are part of the soil where the roots sink. And it is precisely this soil that gives the wine its sharp minerality, its saline tension and its unexpected longevity. There is no other Chardonnay in the world that tastes like Chablis, and that is largely thanks to what goes on underground.
Julien Brocard - The secondary fermentation of a legacy
In this seemingly modest landscape, Julien Brocard has reshaped the way we look at the vineyard. Son of Jean-Marc Brocard, one of the great names of modern Chablis, Julien Brocard represents a kind of "second fermentation" of the family project. But his approach has been deliberately different. If his father built a wine-growing empire on tradition and expansion, Julien Brocard has preferred the path of introspection, the silence of the vineyard and organic and biodynamic work as a tool of expression.
Biodynamics as a way of listening
Since 1997, Julien Brocard has focused on converting his plots to biodynamics, not as a fashion or marketing strategy, but as a way of giving the vineyard back its rhythm and its voice. He believes that the soil must be alive for the grapes to be alive. His philosophy translates into viticulture without synthetic chemicals, the use of natural preparations, the observation of lunar cycles, and a careful manual harvest that seeks to capture not only the state of health of the grapes, but also their internal vibration.
La Boissonneuse - A plot that whispers
One of Julien Brocard 's most emblematic wines is the Chablis Boissonneuse, a parcel that has been cultivated biodynamically for more than two decades. This wine has acquired almost mythical status among amateurs for its ability to combine structure and finesse, volume and transparency. La Boissonneuse is not a Chablis for those who expect exotic fruits or marked oak. It is, instead, a wine that moves like an undercurrent: with strength, but without noise. A profile of lime, white flower, crushed chalk and a faint echo of bitter almond on the finish.
Winemaking without dogma, but with conviction
Julien Brocard does not use new barrels. He prefers large foudres and stainless steel tanks, depending on the profile of the year. There are no rigid formulas, but there is one constant: respecting the identity of the place. The wine is not built in the cellar, but rather accompanies it. And in this Julien Brocard is more of a shepherd than an architect. He also experiments with indigenous yeasts, short macerations and sulphites in minimal doses. His aim is not technical purity, but taste honesty.
In a vintage like 2021, marked by devastating spring frosts, production was low, but the result was exceptional: electric, vertical wines, with a minerality that almost cuts the tongue. Julien Brocard is not complaining. He accepts what the year gives him. He says that the problem is not that there are bad years, but that we have become accustomed to the idea that everything must be plentiful and predictable.
A fresh look at Chablis
Chablis, as a region, has undergone a quiet re-evaluation over the last 15 years. For decades it was a place of fresh, accessible but often impersonal whites, especially in the flatter areas of the Petit Chablis. However, with the arrival of a new generation, of which Julien Brocard is one of the standard-bearers, there has been a return to the historic climats, to the old methods, to patience. Chablis has begun to be spoken of as one speaks of great wines: with respect, but also with emotion.
Julien Brocard has even gone so far as to plant vines at higher altitudes than the traditional ones, in cooler areas, in anticipation of climate change. He does not do this out of rebellion, but out of ecological coherence. In his words, "wine must have a future, but not at the expense of the vineyard". In each bottle of his Chablis there is a gesture of resistance, a search for beauty without ornamentation, a kind of liquid geography.