This high-quality Chablis drinks above village level with excellent concentration, texture and complexity. It shows both mineral tension and round leesiness with fruits such as apple, nectarine, preserved lemon and peach joining savory stone and herb notes. Crisp but in no way, sharp, this attractive Chablis is beyond classic.

It's rare to find a Chablis grower who farms biodynamically because the cold, wet climate is challenging. Julien Brocard was one of the first to practice biodynamic farming in Chablis and today he is certified by the European organization Demeter. Julien, in his never-ending quest for excellence, started farming a portion of the village level Boissoneuse vineyard in the mid-nineties and after many years of experience, he launched his own label, Julien Brocard - les 7 Lieux (“seven places”) in 2012.

Today, Julien is working with 18 hectares total, the heart of which is 11 hectares in the hillside Boissoneuse vineyard in Prehy which is composed of Kimmeridgean limestone soil. Biodynamic farming requires constant human observation and attention, the use of ancestral methods and tools, such as horse-drawn ploughing, and it creates a natural link between people, the soil and the plants. He's planted fruit trees and witnessed a resurgence of wildlife in the vineyards and microbial life in the soil.

All wines are harvested by hand and these grapes come from 30-year old vines. In the cellar, Brocard takes a non-interventionist approach to vinification, aiming to reveal the true character without any distortion. Sulfur is used sparingly. This wine is fermented and aged in large foudres for ten months.

Cheese, Chicken/Turkey, Cream Sauce Pasta, East Asian (Chinese/Japanese/Korean), Fish (white), Fish-full flavored (salmon/tuna), Ham, Hors d'oeuvres, Just for Cocktailing, Lobster & Crab, Perfect Aperitif , Pork, Shellfish, Tapas, Vegetables