Pierre Brocard

History of Champagne Pierre Brocard

The history of Champagne Pierre Brocard has its roots deep in time: the Brocard family, whose lineage is traditionally linked to the Irish Kennedy family, has been working the vines since the 11th century on the slopes of the Barséquanais. The Champagne adventure proper began in 1932, when grandfather Georges Carreau vinified and champagnized his first harvest. The torch then passed from Emile Brocard to Henri Brocard, then to Pierre Brocard, who gave his name to the house. In 2012, Thibaud Brocard took over the reins of the family estate under the watchful eye of his father, having trained alongside renowned winemakers, notably in Burgundy. Based a few kilometres from Bar-sur-Seine and to the south-east of Troyes, he pursues a committed, responsible viticulture that remains faithful to the memory of the place.

Terroirs and Vines of Champagne Pierre Brocard

The vineyard of Champagne Pierre Brocard extends over nearly six hectares within the Côte des Bar, the southern vineyard area of Champagne long linked to Burgundy until the French Revolution. This connection is visible in the geology: clay-limestone soils marked by Kimmeridgian and Portlandian limestone, the same strata as those of nearby Chablis. The estate spans three hillsides with distinct personalities: a south-facing slope with very clay-rich soils, a north-facing hillside on Kimmeridgian marls, and a final south-facing slope resting on a Portlandian fault. From this mosaic of terroirs emerges a recognisable signature, defined by minerality, saline tension and depth. Pinot Noir reigns supreme here, accompanied by Chardonnay and Pinot Blanc, and manual harvesting guarantees a rigorous selection of grapes.

Vinifications at Champagne Pierre Brocard

In the cellar, Champagne Pierre Brocard favours delicacy and respect for the fruit. The grapes are gently pressed on a traditional Coquard press, then fermentations are most often conducted with indigenous yeasts, principally in stainless steel tanks to preserve aromatic purity, and sometimes in oak barrels to gain in complexity. Sulphur use is kept to a minimum and many cuvées are aged without dosage, as brut nature, to let the terroir speak. The house champions a parcel-by-parcel and patient vision: a single grape variety from a single hillside, and long ageing on lees that bring the brioche, toasted and roasted notes so cherished by the winemaker. This winemaking approach yields Champagnes that are balanced, at once vinous and fresh, crafted to accompany the table.

The cuvées of Champagne Pierre Brocard

The range of Champagne Pierre Brocard explores each grape variety and each terroir through personal cuvées, almost all aged as brut nature.

Dits-Lieux extends the former Tradition cuvée: a non-vintage blend of approximately 75% Pinot Noir, 20% Pinot Blanc and 5% Chardonnay, assembled across several harvests. The nose dominated by Pinot Noir precedes a vinous and fresh palate with a slightly mentholated finish, perfect as an aperitif or with warm oysters.

Contrée Noire, the estate's signature cuvée, is a blanc de noirs made from 100% Pinot Noir. Its brioche and elegant nose blends yellow fruits with toasted and roasted aromas, while the round and lingering palate faithfully reflects the richness of the Pinot Noirs from the Côte des Bar.

Aube Saline is a blanc de blancs made from 100% Chardonnay, in brut nature. Delicate and floral, its nose evokes linden blossom, vanilla, fresh hazelnut and citrus, continued on the palate by a saline vivacity and a truffle-laced finish.

Absimilis explores a singular path: a 100% Pinot Blanc vinified with skin maceration and presented as a brut nature. It unfolds exotic aromas of mango, pineapple and papaya, over an opulent and ripe body that makes it an exceptional cuvée, best reserved for a characterful meal.

L'Égarée plays on balance with an equal-parts blend of Pinot Noir and Chardonnay, aged in oak barrels. This brut nature cuvée, intense and easy to drink, stands out for its notes of coriander and vanilla, supported by a delicate oakiness born of a medium toast.

Saignée de la Côte is a rosé Champagne made by saignée from 100% Pinot Noir, in brut nature. Generous and expressive, it overflows with red fruits (strawberry, raspberry, blackcurrant) lifted by violet, pepper and cinnamon, over a structured palate with a liquorice finish.

Le Coteaux Blanc, a still wine under the Coteaux Champenois appellation, blends Pinot Noir and Pinot Blanc in equal parts. Straightforward and digestible, it sets the minerality of the terroir in dialogue with the suppleness of both varieties, and pairs willingly with a few oysters.

Le Coteaux Rouge, a red still wine under the Coteaux Champenois appellation, is a 100% Pinot Noir true to the history of the region. Crunchy, tart and digestible, its freshness makes it an ideal companion to open a meal, for example alongside a white Ardennes boudin blanc.

Expérience Taille completes the range with a curious creation, crafted solely from the taille, the last press juice, assembling Pinot Noir, Chardonnay and Pinot Blanc as a brut nature. An original cuvée that extends the house's pursuit of exploration and purity.