Hubert Brochard Le Cul de Beaujeu

Sancerre Le Cul de Beaujeu bottle image

Wine Description

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.

Le Cul de Beaujeu is one of Chavignol’s most famous vineyards, a steep, southeast-facing slope with an incline of up to 60 degrees. The vineyard was established by the monks of Beaujeu in the Middle Ages. The name possibly comes from Cul (like a Cul-du-Sac, or a road with no end) to the old castle of Beaujeu. The vines have an average age of 30 years and grow in Kimmeridgian clay and limestone. The vineyard work and harvest are done entirely by hand. 

Hubert Brochard barrels
Hubert Brochard bottles
View from the Vineyard
Hubert Brochard tanks
Brochard Family
Hubert Brochard facility
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Acclaim
“The southeast-facing slope at this vineyard is too steep (an incline of up to 60 degrees) to work by any means other than by hand. The Brochards farm one acre in Cul de Beaujeu, the vines planted in 1985. They yield an old-fashioned Sancerre of pristine power, rich with salinity, candied lemon notes and saltwater taffy notes of lees (it ferments and ages in stainless steel). As the wine develops in the glass, it opens to sea air and briny oyster notes, an ornate and classical match for a shellfish stew.”
— Wine & Spirits, Apr 2020
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Vineyard & Production Info
Vineyard name
Le Cul de Beaujeu
Vineyard size
1 acres
Soil composition
Calcareous and Clay
Elevation:
984 feet
Exposure:
Southeastern
Year vineyard planted:
1985
Harvest time:
September-October
First vintage of this wine:
2013
Bottles produced of this wine:
3,700
Average Vine Age:
30
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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
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Analytical Data
Acidity:
3.9 g/L
Alcohol:
13.7 %
Residual sugar:
1.3 g/L