Brocard Bougros Chablis GC 2010

Jean-Marc Brocard, Bougros, AOC Chablis Grand Cru, Burgundy, France, 2010.

See here for general notes on Chablis, and some comments on the producer. I have seen a comment somewhere that Brocard’s Bougros is an entry-level GC, or equivalent to a very good PC.

This wine: varietal chardonnay, natural cork closure, 13% abv, Portland Wines, £39 (03/17)

Consumer tasting note: a fully developed nose, with nuances, but neither the marked flavour intensity nor length, of a vintage champagne – a touch biscuity along with notes of baked and caramelised orchard fruit; medium-full bodied with just the right acidity, a mid-palate of stewed and baked fruits, preserved lemon and a touch of digestive biscuit. Follows into a medium-long length. Decant for 45 minutes.

WSET style tasting note
Appearance: clear and bright, medium intensity gold, showing tears.

Nose: clean, pronounced intensity, fully developed, with aromas as they come, of baked apple and pear, touch of spice, touch biscuity, lightly caramelised stewed apple, grilled grapefruit, leaf tea, warm lemon pith, touches of almond oil and honey, a confected whiff, a distant touch of toast.

Palate: dry, medium acidity, medium (+) alcohol, medium (+) body, medium (+) intensity, a velvety texture, with flavours of baked apple, preserved lemon, touch of stewed stone fruit, warm lemon pith, hint of digestive biscuit. A medium (+) length, with a clean baked and stewed apple finish, edged with a hint of the bakery.

Quality: very good, intensity on the nose did not quite follow through to the mid-palate, and the length was medium-long rather than definitely long; perfectly balanced acidity with alcohol, seamless with the flavour intensity and similar concentration, better than middling complexity, with a fully developed nose showing nuances of vintage champagne, with a touch of biscuit (so spent some time on the lees), along with tertiary bottle age notes of toast, baked and stewed orchard fruit.

Drinking readiness/ageing potential: drink now, unsuited to further ageing – fully developed with a sound structure, but will keep for a year, possibly two.

About citbp

I am interested in everything about wine, from site selection to tasting.
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