With 900 years of viticulture and 90 years of Champagne-making, Brocard Pierre is new only to us here in the US. Young gun, Thibaud took over in 2012 after a stage in Burgundy, turning their focus to single vintage/vineyard/varietal Champagnes. His obsession with the various types of limestone (Oxfordian, Kimmeridgian and Portlandian) is palpable in the glass. Like neighbor Bertrand Gautherot from Vouette et Sorbée, he is a steward of his soils, eschewing chemicals and farming for the next generation. Grapes are spontaneously fermented using mostly stainless steel to highlight the terroir and nitrogen to avoid sulphur additions wherever possible. The results are fantastic, alive, clean, taut wines that happen to have bubbles.
Champagne boasts some of the world’s greatest luxury brands with Krug, Cristal and, of course, Dom Perignon. But it’s also home to hundreds of small dynamic producers—farmers who grow their own grapes (often organically) and make (often with natural methods) tiny amounts of pure and absolutely delicious wine that reflect the individual personalities of their villages and terroirs. Toast with these wines, for sure. But also treat them like the great wines they are: taste, drink, explore!
I absolutely love Pierre Brocard. Whenever Flatiron has it in stock, I order them. It’s a great natural Champagne, lively and delicious.