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Vinous
Jean-Marc Brocard, 2014 Brocard Chablis Les Clos Grand Cru

94
"Pale, bright yellow. Fresh yellow peach, apricot, lemon and toast on the nose, accented by a subtle spearmint note and a whiff of oyster shell. Densely packed, intense, saline and penetrating; tightly wound yet somehow pliant, this wine offers considerable charm owing to its early balance and sweetness but is built for a graceful evolution. Superb, seamless wine with enlivening saline minerality carrying the finish and giving it terrific grip and lift."
–Jul-16
Burghound
Jean-Marc Brocard, 2014 Brocard Chablis Les Clos Grand Cru

94
"Once again relatively generous wood stops just short of pushing the otherwise elegant, pure and wonderfully classic iodine, oyster shell, petrol and quinine aromas to the background. There is terrific intensity to the gorgeously textured, intense and beautifully well-detailed flavors that possess focused power while delivering excellent depth and length on the explosive finale. While this is carrying a bit more wood than I personally prefer there is no doubt that this should age effortlessly."
–Oct-16
Wine Advocate
Jean-Marc Brocard, 2014 Brocard Chablis Les Clos Grand Cru

(91-93)
"The 2014 Chablis Grand Cru Les Clos has a very Côte d'Or-like bouquet at this nascent stage, the oak a little dominant at the moment although there is clearly sufficient fruit underneath. The palate is fresh and harmonious, well balanced with a hint of salinity. This builds and fans out beautifully on the finish and would be my pick over the Bougros based on this showing."
–Aug 2015
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WINE
2014 Brocard Chablis Les Clos Grand Cru
Jean-Marc Brocard

Les Clos is the largest and most famous of the Grands Crus, because it is the historical cradle of Chablis vineyards. The vineyard, with its due south orientation and dense, white clay soils, rests on a Kimmeridgian limestone bed 80 cm below the surface. Les Clos' vines are approximately 30 years old and all winemaking is done using Biodynamic principles.

Gently pressed grapes undergo native yeast fermentation followed by full malolcatic fermentation and 18 months maturation on the lees in foudre.

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Producer Page: Jean-Marc Brocard