Vigneron Thibaud Brocard is the fifth generation of Champagne Brocard Pierre to work his family vineyards near the village of Celles-sur-Ource in the Seine river valley, known as the Barséquanais area of the Côte des Bar, the southernmost subregion of Champagne. Vineyards are entirely estate-owned and farmed organically with both northern and southern exposures.

Champagne Bulles de Blancs is a Blanc de Blancs from 100% chardonnay grapes, harvested in the 2018 vintage from the Frillon vineyard, planted in 1975, located near the village of Celles-sur-Ource. Soils consist of both Kimmeridgian and Portlandian limestone and clay. The vineyard is south facing but maintains great freshness because it is in a valley between two forests, protected by pine trees on the ridge. The vineyard has excellent ventilation, with cooling breezes most of the year.

Thibaud works non-oxidatively and notably utilizes nitrogen in the winery to protect his tanks, which helps him keep the use of sulfur dioxide in the winery to the absolute minimum while preserving fruit and vineyard expression. Bulles de Blancs spends five years on the lees in bottle before release, giving it one of the best quality-to-value ratios in the world of Champagne.

Bulles de Blancs shows great complexity and definition, with an incredibly long finish designed to elevate food-pairings. The nose is delicate and floral, with notes of lime blossom, vanilla, fresh hazelnuts, and citrus. To the palate, it is refreshing, vinous, and substantial, with no heaviness and substantial depth and minerality.

Vinification – Grapes are manually harvested and then gently pressed in a vertical Coquard press. Only the heart, or the cœur de cuvée, of the first pressing is utilized. Primary fermentation is spontaneous with native yeasts in stainless steel tanks. Malolactic fermentation is natural and spontaneous and the wines are not filtered or cold-stabilized. After secondary fermentation in bottle, the wine ages on its lees for five years before disgorgement and a final dosage of 1g/L of organic cane sugar. Wines are held at the winery after disgorgement for a minimum of six months to settle before sale.

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