Hubert Brochard Côte des Monts Damnés 2016

Domaine Hubert Brochard produces classically styled Sancerre blanc, rosé, and rouge from their family-owned winery in Chavignol. The domaine is now run by the fifth and sixth generation of Brochards with 152 acres under vine in Sancerre, Pouilly-Fumé, and Vin de Pays du Val de Loire.

The domaine is spread across eight communes. These diverse holdings give the Brochards a range of soils. Terres blanches, or Kimmeridgian marl, gives powerful wines. Silex, or flint, yields wines with a strong mineral character, and chalky caillottes bring attractive aromatics to the wines.

Côte des Monts Damnés (“damned mountain”) is a famous and very steep hillside in Chavignol. It was first planted by the Benedictine monks of the abbey of Saint-Satur in the 10th Century. This classic site of terres blanches soils rich in limestone is prized by growers for the ripe and exotic flavors and powerful structure it lends to the wines. 

Tasting Notes

Sancerre Côte des Monts Damnés is a wine of great power and intensity, typical of the hillsides of Chavignol. Ripe, exotic notes of guava and passionfruit are accompanied by notes of minerals and herbs. The Kimmeridgian soil brings structure and a unique mineral character to the wine while one year aging on the fine lees before bottling lends richness and texture.

Food Pairing

Sauvignon Blanc pairs well with salad greens and other sharp ingredients like tomatoes and vinaigrettes. Sautéed white fish, oysters, smoked salmon, and foods flavored with fresh herbs all work well with Sauvignon Blanc. It is classic with goat's milk cheeses especially those from the Sancerre region such as Crottin de Chavignol and chèvre.

Production Info
Vineyard name
La Côte des Monts Damnés
Vineyard size
2 acres
Soil composition
Clay
Elevation
984 feet
Average Vine Age
40
Exposure
Southern
Year vineyard planted
1980
Harvest time
September-October
Bottles produced of this wine
6,400
Winemaking & Aging
Varietal composition
100% Sauvignon Blanc
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
15 days
Fermentation temperature
64 °F
Fining agent
Vegan
Type of aging container
Stainless steel tanks
Analytical Data
Alcohol
13.2 %
Residual sugar
1 g/L
Acidity
4.2 g/L

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