2019 Jean-Marc Brocard Sainte Claire Chablis, Burgundy

It takes much swirling to get a hint of lemon zestiness on this wine's very shy nose. Equally reticent, the palate is driven forward by a core of textured lemon brightness. This wine is elegant and a picture of mouthwatering lemon zestiness. 

91 points Anne Krebiehl MW wineenthusiast.com

The 2019 Jean-Marc Brocard Sainte Claire Chablis is a pure and mineral-driven expression of Chardonnay from one of Chablis’ most respected domaines. Founded in 1973, Jean-Marc Brocard built his estate on a philosophy of respect for nature and terroir, with many of his vineyards now farmed organically and biodynamically under the guidance of his son, Julien. Sainte Claire is one of the domaine’s most iconic bottlings, known for capturing the essence of classic Chablis with precision and elegance.

The fruit for Sainte Claire comes from vineyards around Préhy, an area with Kimmeridgian limestone soils rich in marine fossils. These soils, coupled with Chablis’ cool climate, lend the wine its hallmark tension and salinity. The 2019 vintage was warm and generous, producing riper fruit than average but balanced by bright acidity – a year that gave Chablis wines extra depth and texture without losing freshness. Fermentation and maturation are carried out in stainless steel to preserve purity and minerality, with no oak influence.

In the glass it shows pale gold with green highlights. The bouquet is expressive yet precise, with lemon zest, green apple and pear mingling with acacia blossom, crushed shell and a hint of flint. On the palate it is medium-bodied and elegant, with citrus and orchard fruit supported by chalky minerality and vibrant acidity. The finish is clean, long and mouthwatering, a true reflection of Chablis terroir.

Food pairings lean toward seafood and light, fresh dishes: oysters, scallops, grilled white fish, sushi and sashimi, or vegetarian options like zucchini fritters, goat’s cheese tart or asparagus with olive oil. It can be enjoyed young for vibrancy but will also develop greater complexity over 5 to 7 years, gaining honeyed and nutty layers while retaining its mineral core.