Gaspard Brochet - Champagne Gaspard Brochet

Jan 28, 2023

E C E U I L | Champagne

An interesting part of seeing this next generation take over, is how they take the past and blend it into the future. Some producers left most of their family traditions behind while some are making small but significant changes. Gaspard Brochet seems to be doing a bit of both. Gaspard grew up in wine but worked in graphic design before returning home in 2013. In 2017 he started his own label and in 2019 he took over the full 3.18 ha of the family estate. In 2022, all of the wines will be under the Gaspard label.

Although he will completely change the labels, the history of champagne is still going to be an important part of production. One of his vineyards has never been farmed with fertilizers or herbicides. Some of the methods in the vineyard and cellar are completely hands off, something that naturally came from early viticulture in Champagne due to the lack of modern equipment and viticulture tools. When you visit, you truly feel a connection to Champagne and specifically the village of Eceuil. When you taste the wines, they are unlike any champagne you have tasted before. Full of length, depth and precision and a quality that runs throughout the range that makes each wine compelling and able to be recognized as his.

It seems that good winemaking runs in the family. Emmanuel Brochet is his uncle. This makes sense when you learn about the vineyard holdings. The vineyards are spread throughout Ecueil, Sacy, and Villers aux Nodes. All of the vines are plowed in the winter, have natural grasses and vegetation, and he makes his own fertilizer out of different fungi and natural materials to promote microbial life during the dormant months.

Viticulture and Vinification

Gaspard's method is actually quite simple. His focus is to create an expression of the personality of each terroir, vintage, and varietal. He focuses on single vineyard , single vintage, and varietal bottlings. The grapes are picked at a higher maturity to avoid any need for sugar, the wines spend about 10 months in barrel for vinification. Everything in the cellar is done by gravity and never with pump. The wines are not racked, but stirred about 15-25 times depending on the cuvee. The wines are aged for 24 months then hand riddled in the cellar for about 8 weeks. He Is focused on no addition winemaking. Fermentation takes place in barrels of various kinds, some from Germany, Burgundy, and family barrels.

The Wines of Gaspard Brochet

2019 Gaspard Brochet Lion TOME 3

ASSEMBLAGE 100% Pinot Noir
THE VINEYARD Mont Benoit, Villers Aux Noeuds
SOIL Silty Loam and Chalk bedrock
PLANTED 1985
DISGORGE 1.22 DOSAGE 3gr/l
BOTTLES PRODUCED 1596

2019 Gaspard Brochet Pie TOME2

ASSEMBLAGE: 100% Chardonnay
SOIL: Chalk, middle lower slope
VINE AGE: 10 to 60 years old
DISGORGE: October 2022
BOTTLES PRODUCED: 370

2019 Gaspard Brochet Ane TOME2

ASSEMBLAGE 50% Pinot Noir 50% Chardonnay
VINEYARD Les Beaux Bras & Les Prés Mousseaux, Ecueil
SOIL Sandy Clay
PLANTED 1956 & 1989
DISGORGE 1.22
DOSAGE 2gr/l
BOTTLES PRODUCED 583

2019 Gaspard Brochet Ecureuil TOME 1

ASSEMBLAGE 100% Pinot Noir
VINEYARD Les Beaux Bras, Ecueil
SOIL Loam
PLANTED 1956
DISGORGE 1.22
DOSAGE 0gr/l
BOTTLES PRODUCED 459

NV Gaspard Brochet 333 B.

ASSEMBLAGE 45% Pinot Noir 45% Chardonnay 10% Meunier
VINEYARD Les Beaux Bras, Les Prés Mousseaux, Mont Benoit, Ecueil
70%, Sacy 20%, Villers-aux-Nœuds
DISGORGE 4.22
DOSAGE 0gr/l