Brocard Pierre Tradition Brut d’Assemblage NV

Village: Celles-sur-Ource / Barséquanais / Côte des Bar Parcels: 11 estate parcels Grapes: Pinot Noir 75% / Pinot Blanc 20% / Chardonnay 5%

Vine Age: 10-25 years old

Soils: Kimmeridgian limestone & clay Base Year:

2019 Reserve Wine: 30% Vinification: Pressing in Coquard basket press, spontaneous alcoholic fermentation with native yeasts in 85% stainless steel and 15% 225L French oak barrels 

Malolactic Fermentation:

Spontaneous Secondary Fermentation: Méthode Champenoise 

Aging: 24-30 months on the lees

Dosage: 4g/L of organic MCR

SO2: 25mg/L 

ABV: 12.5% 

Filtration / Cold-Stabilization: None

Farming: Organic

Vegan: Yes 

Vigneron Thibaud Brocard is the fifth generation of Champagne Brocard Pierre to work his family vineyards near the village of Celles-sur-Ource in the Seine river valley, known as the Barséquanais area of the Côte des Bar, the southernmost subregion of Champagne. Vineyards are entirely estate-owned and farmed organically with both northern and southern exposures. 

The Champagne Brut Tradition is an assemblage of 75% pinot noir, 20% pinot blanc, and 5% chardonnay grapes hand-harvested from 11 estate vineyards planted on Kimmeridgian and Portlandian limestone soils. The harvest base is 2019 (70%), with 30% of the wine from a multi-vintages vin de réserve solera, which was started by Thibaud’s father, Pierre, in 1991. 30% of the new vintage is added and withdrawn each year. Thibaud works non-oxidatively and notably utilizes nitrogen in the winery to protect his tanks and solera, which helps him keep the use of sulfur dioxide in the winery to the absolute minimum while preserving fruit and vineyard expression. Cuvée Tradition spends three years on the lees in bottle before release, giving it one of the best quality-to-value ratios in the world of Champagne. 

Cuvée Tradition Brut d’Assemblage is dominated by the red fruit of pinot noir and offers beautiful harmony and freshness on the palate, lightly framed with notes of brioche. It is a vinous and substantial Champagne with great freshness and no heaviness, making it an ideal wine to enjoy solo or with food.  Vinification – Grapes are manually harvested and gently pressed in a vertical Coquard press. Only the heart, or the coeur de cuvée, of the first pressing is utilized. Primary fermentation is spontaneous with native yeasts, 85% in stainless steel tanks and 15% in 225L French oak barrels. Malolactic fermentation is natural and spontaneous, and the wines are not filtered or cold-stabilized. After secondary fermentation in bottle, the wine ages on its lees for  24-30 months before disgorgement and a final dosage of 4g/L of organic MCR.