Champagne Brocard Pierre
L'égarée

The Champagne L'égarée by Brocard Pierre is the result of an equal blend of Pinot Noir and Chardonnay grapes, harvested from the highest part of the lieu-dit Frillon, located on clayey-calcareous soil (kimmeridgian) near the village of Celles-sur-Ource. Vinification occurs in fût de chêne and aging on its own yeasts lasts for about 2 years, leading the wine to no final dosage (making it a Zéro Dosage - Brut Nature).

The Champagne L'égarée by Brocard Pierre presents itself to the eye with a luminous golden colour and a very fine and elegant perlage. The aromatic balance of this Cuvée comes from the equal blend of Pinot Noir and Chardonnay and the long ageing process. A Champagne Brut Nature that is free to express itself, easy to drink, dominated by coriander, vanilla and the delicate woodiness brought about by the medium toasting of the oak barrels used.

Champagne Brocard Pierre

The Brocard family, descendants of the Irish Kennedy family, have been involved in viticulture since the 11th century. It was grandfather Georges Carreau who started this fine story in Celles-sur-Ource, in Côte des Bar, producing Champagnes for the first time in 1932; he was followed by Emile Brocard, Henri Brocard and then Pierre Brocard, Thibaud's father. The latter took over the reins of the Domaine in 2012 under the watchful eye of his father. He conducts a responsible and sustainable viticulture. With the utmost respect and reflection, Thibaud Brocard takes the decisions that will make his Champagnes as pure as possible. For Thibaud Brocard, the way of working with vines and wine is very simple: vinification by plot always from a single vine and long stays on its own yeasts. He has a real passion for Blanc de Noirs, and Pinot Noir, with its complexity, is a grape variety that intrigues him enormously. The harvested grapes are pressed in a traditional Coquard Vertical, a soft and homogeneous press to avoid excessive colour extraction. All the wines are vinified mainly in steel to respect the reflection of the terroir as much as possible. They are worked under nitrogen to limit the addition of sulphites to a minimum, and thus offer free and gourmet wines. Thibaud Brocard is a winegrower responsible for his terroir.