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.
The Champagne Dits-Lieux is an assemblage of 75% pinot noir, 20% pinot blanc, and 5% chardonnay grapes hand-harvested from 11 estate vineyards planted on Kimmeridgian and Portlandian limestone soils. The harvest base is 2022 (70%), with 30% of the wine from a multi-vintage vin de réserve solera, which was started by Thibaud’s father, Pierre, in 1991. 30% of the new vintage is added and withdrawn each year. Thibaud works non-oxidatively and notably utilizes nitrogen in the winery to protect his tanks and solera, which helps him keep the use of sulfur dioxide in the winery to the absolute minimum while preserving fruit and vineyard expression. Dits-Lieux spends an average of 18-24 months on the lees in bottle before release, giving it an excellent quality-to-value ratio.
Cuvée Dits-Lieux Brut Nature is dominated by the red fruit of pinot noir and offers beautiful harmony and freshness on the palate, lightly framed with notes of brioche. It is a vinous and substantial Champagne with great freshness and no heaviness, making it an ideal wine to enjoy solo or with food.
Vinification
Grapes are manually harvested and 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, 90% in stainless steel tanks and 10% in 300L French oak barrels. 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 18-24 months before disgorgement, bottled non-dosage (brut nature) with 2g/L residual sugar.
Region
Barséquanais, Côte des Bar, Champagne
Village
Celles-sur-Ource
Parcels
10 estate parcels
Grapes
Pinot Noir 75% / Pinot Blanc 20% / Chardonnay 5%
Vine Age
10-25 years old
Soil
Kimmeridgian and Portlandian limestone & clay
Base Year
70% 2022 vintage
Vin de Réserve
30% solera started in 1991
Alcoholic Fermentation
Pressing in Coquard basket press, spontaneous alcoholic fermentation with native yeasts in 90% stainless steel and 10% 300L French oak barrels
Malolactic Fermentation
Spontaneous
Secondary Fermentation
Méthode Champenoise
Dosage
None (Brut Nature)
Aging
18-24 months on the lees
Disgorgement
October 2025
SO2
27mg/L
Filtration/Cold-Stabilization
None
Farming
Practicing Organic
Vegan
Yes
ABV
12.5%
Pack Size
12x750mL