Hubert Brochard Sancerre Tradition 2021

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.

Sancerre Tradition comes from six different communes in the Sancerre appellation from approximately 40% limestone, 30% flint, and 30% clay. All the parcels are estate-owned and have an average vine age of 30 years. Grapes are destemmed and pressed pneumatically with vinification entirely in stainless-steel tanks. 

Tasting Notes

Sancerre Tradition is intended as a classic expression of the appellation with aromas and flavors of citrus, fresh herbs, and elderflower. The wine’s medium weight and texture are lifted by firm acidity. Components of flint and limestone lend a strong mineral character to the finish, making it an appetizing wine for the table.

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
Soil composition
Limestone, Flint, and Clay
Average Vine Age
30 years
Exposure
Southern / Southwestern
Total SO2
127
Harvest time
October
Bottles produced of this wine
138,022
Winemaking & Aging
Varietal composition
100% Sauvignon Blanc
Fermentation container
Stainless steel tanks
Fining agent
Vegan
Type of aging container
Stainless steel tanks
Analytical Data
Alcohol
12.69 %
pH level
3.19
Residual sugar
0.85 g/L
Acidity
4.01 g/L

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