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Learn MoreDiscover the elegance of Jean Marc Brocard's 'Vau de Vey' Chablis Premier Cru, a standout expression of Burgundy's iconic terroir. This 100% Chardonnay wine is sourced from vines perched on steep slopes overlooking the serene Serein River, yielding a delicate yet complex profile. The palate is refined and mineral-driven, revealing vibrant notes of green apple, citrus zest, flint, and a whisper of orchard blossoms. Crafted with precision, this Premier Cru reflects the purity and crispness characteristic of Chablis, while its east-facing exposure enhances its fresh acidity and aromatic intensity. Perfect for pairing with shellfish, grilled seafood, or light poultry dishes, 'Vau de Vey' is a celebration of finesse and tradition, offering an exceptional tasting experience for connoisseurs and casual sippers alike.
This wine comes from the Chablis region in Burgundy, France, and carries the prestigious "Premier Cru" designation. It is made exclusively from Chardonnay grapes grown on the steep, east-facing slopes of the Vau de Vey vineyard, classified as one of Chablis' 40 Premier Cru climats. The vineyard's Kimmeridgian limestone soils, rich in fossilized oyster shells, define the wine's minerality and character.
Jean Marc Brocard 'Vau de Vey' Chablis Premier Cru opens with smoky, flinty, and citrusy aromas, accompanied by hints of green apple and yuzu. The palate reveals notes of wet stone, salty seashell minerality, and warm spice such as anise, with a chalky, long-lasting finish. It is both fresh and vibrant, with excellent aging potential.
Serve this wine chilled at a temperature of 10–11°C (50–52°F) to best showcase its minerality, freshness, and complexity.
This wine pairs wonderfully with seafood, shellfish, and grilled or creamed fish. It also complements white meats like creamed or grilled poultry and veal. Additionally, its acidity and minerality make it a classic pairing for oysters and other rich, cheese-based dishes.
While it's enjoyable in its youth, this Chablis Premier Cru has the structure and depth to age gracefully for 5 to 10 years, developing more complexity over time.
The wine is fermented with natural yeast and aged for 14 months using 50% stainless steel and 50% used oak barrels to preserve its freshness while adding depth. It undergoes full malolactic fermentation, which contributes to its creamy texture.
The steep, hand-cultivated slopes of the Vau de Vey vineyard and its east-facing location contribute to the wine's distinctive minerality and fresh citrus character. The organic farming practices adopted at Domaine Jean-Marc Brocard further enhance the wine's purity and typicity.
Yes, Domaine Jean-Marc Brocard has been a pioneer in organic and biodynamic farming in Chablis. Currently, the estate manages 60 hectares of certified organic vineyards, including plots in the Premier Cru Vau de Vey.
Chablis Premier Cru wines are made from select vineyards with superior soil, exposure, and terroir. These wines exhibit greater complexity, weight, and aging potential compared to standard Chablis, offering intense minerality and layered flavors.
This wine benefits from a little aeration, which helps to reveal its full aromatic potential. Decanting or letting it breathe for 15–30 minutes can enhance its flavors and complexity.
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