TAPS Winebar

Hubert Brochard

Sancerre "Les Collines Blanches"



Textbook Sancerre in the high end. The crunchy style is balanced by fine, ripe fruit with cool gooseberry tone, white flowers and freshly cut grass. 100% Sauvignon Blanc from six different fields, all oriented south to southwest. The soils for this wine are 40% limestone, 30% Silex/Flint and 30% clayey soils. The harvest is only done in October, and the wines are made on steel tanks and in cement tanks.


Lærebogs-Sancerre i den gode ende. Den knastørre stil afbalanceres af fin, moden frugt med kølig stikkelsbærtone, hvide blomster og nyslået græs. 100% Sauvignon Blanc fra marker i seks kommuner, alle orienteret syd til sydvest. Jordbundene til denne vin er 40% fra kalk, 30% fra Silex/flint og 30% fra lerholdig jord. Høsten sker først i oktober, og vinene laves på ståltank og i emaljerede cementtanke.


Country: France

Region: Loire

Winery: Hubert Brochard

Year: 2021

Type: White

Grapes: Sauvignon Blanc

Alcohol: 13%

Aging: Stainless stell tanks

Closure: Cork

Winemaking: Traditional



Hubert Brochard is a traditional family producer in the village of Chavignol, west of Sancerre. Hubert's son Henri and wife Therèse managed the domain through the second half of the 20th century and bought more land, so the family has 60 acres in total, distributed between Sancerre and Pouilly Fumé. Three sons manage the domain today: Daniel the property as a whole, Jean-Francois in the fields and Benoit as cellar master.

Hubert Brochard er en traditionsrig familieproducent i landsbyen Chavignol, vest for Sancerre by. Hubert's søn Henri og ægtefælle Therèse styrede domænet gennem anden halvdel af 1900-tallet og købte mere jord til, så familien har 60 hektar i alt, fordelt på Sancerre og Pouilly Fumé. Tre sønner styrer i dag: Daniel ejendommen som helhed, Jean-Francois i markerne og Benoit som kældermester.

General grape descriptions

Sauvignon Blanc

Often called simply Sauvignon, extremely popular variety making crisp, dry, aromatic and extremely distinctive wines all over the world. The smell is sharp and piercing and reminds different tasters variously of gooseberries, nettles, crushed blackcurrant leaves, and occasionally cat’s pee. With age, aromas reminiscent of canned asparagus can develop.

Most Sauvignon Blanc is fermented at relatively low temperatures in stainless steel with the intention of preserving every bit of youthful fruit. The wines are in general designed to be drunk as young as possible, although some of the fruit from particularly low-yielding vineyards can be concentrated to withstand oak ageing and may need a year or so in bottle before showing their best.