2012 Chablis Vaulorent 1er Cru
00
2014 - 2014
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Julien Brocard's wines are always supple, forward and built on fruit. Over the last few years Brocard has moved his estate vineyards to biodynamic farming. It will be interesting to see how things develop here. Brocard is young and passionate. It would be great to see him take his family's wines to the next level. Brocard describes 2013 as having less acidity than 2012. Yields were down 30-35% across the range, whereas production in 2012 was down only around 10-15%.
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Julien Brocard told me his family picked quickly in 2013 as the grapes were turning, and that the healthy lees have helped them make fresh wines. Grape sugars were in the 12% to 12.5% range and only a few crus were chaptalized; acidity levels reached 4.3 to 4.4 grams per liter. Brocard describes his 2013s as "a denser version of the 2011s: more fruit and very easy to drink." He considers 2012 to be a great vintage here, as it offers an uncanny combination of material, acidity and finesse. (importers include Verity Wine Partners, www.veritywines.com; Chambers & Chambers, www.chamberswines.com)
Social
© 2025 Vinous Media LLC · Privacy · Terms & Conditions