The family estate Jean-Marc Brocard cultivates its vines organically in the heart of Chablis, in Burgundy.

让·马克·布罗卡德家族的酒庄位于勃艮第夏布利产区的核心地带，并采用有机种植。

Domaine Jean-Marc Brocard/让·马克·布罗卡德酒庄

Born in 1946 to a family of farmers in the Côte d'Or in Burgundy, Jean-Marc Brocard began planting his first vines in the Préhy region of Chablis in 1973, and in 1995, his son Julien joined the winery after his studies and now works as the CEO of the estate.

1946年，让·马克·布罗卡德出生于勃艮第金丘的一个农民家庭。1973年，他开始在夏布利的Préhy地区种植他的第一批葡萄树。1995年，儿子朱利安在完成学业后也加入酒庄工作，现在作为酒庄的CEO。

Jean-Marc Brocard & Julien Brocard/让·马克·布罗卡德和儿子朱利安

Offering all the strength and charm of nature, the family scrupulously follows the principles of organic farming, such is the Brocard family’s credo for the Chablis Grand Cru, Chablis Premier Cru, Chablis Village and Petit Chablis appellations.

本着尊重自然的发展规律，布罗卡德家族严格遵循有机种植的理念，在夏布利特级园、夏布利一级园、夏布利村庄和小夏布利都严格执行这样的准则。

Expressing all the richness of the Chablis vineyard and revealing the beauty of the origins of each plot helps the estate move forward every day. This demand for quality and this search for an authentic and unique Chablis white wine sign the reputation of Domaine Jean-Marc Brocard throughout the world.

努力诠释夏布利葡萄园的丰富内涵和每个田块的原生之美，这使得酒庄在日月交替中不断进步。对质量要求严苛和对传统及夏布利白葡萄酒独特风格的坚守，让酒庄的名声享誉世界。

Domaine Brocard offers wines grown in a special soil, the Kimmeridgian (a soil type specific to the Chablis region.), with alternate layers of lime and clay. Chablis was submerged undersea 150 million years ago when a very large number of shellfish or ammonites lived there. After the ocean disappeared, the fossils of these creatures were preserved in the soil and are thought to be the source of the minerality and salinity flavors in Chablis wines today. These ammonites are where the logo of Brocade comes from.

布罗卡德酒庄供葡萄生长的特殊土壤，即启莫里期岩（Kimmeridgian，这是一种夏布利产区特有的土壤类型）与石灰岩和粘土的交替层。由于夏布利产区在1.5亿年前还是一片汪洋大海，有非常多的贝壳类或菊石类的海洋生物生活在那里。在海洋消失后，这些生物的化石被保留在了土壤中，其被认为是现在夏布利葡萄酒中矿物质和海洋咸鲜风味的来源。布罗卡德酒庄的Logo形象也源自这些菊石化石。

The estate considers that some wines get their flavors form grapes, while others from the vine’s roots. The former relies on the weather for their quality whereas the latter find their true character in the soil. They believe that the soil here gives their wines power, freshness, and precision.

酒庄认为，葡萄酒的风味有些来自葡萄本身，而另一些则来自葡萄树的根部。前者的质量依赖于天气，后者则是土壤中的成分在发挥作用。他们认为这里的土壤赋予了他们的葡萄酒有力、新鲜、精确的风格。

Deer in the vineyard/葡萄园中的小鹿

Since the beginning, Jean-Marc Brocard is committed to a healthier viniculture, respectful of environment. In 1997, a plot of only 11 hectares of Chablis is organic or biodynamic, while today the number has gone up to around 100 hectares. Their dedication to be natural is evident.

从一开始，让·马克·布罗卡就致力于建立一种更健康和尊重自然的种植环境。从1997年，一块仅有11公顷的地块进行了有机和生物动力种植，再到如今，近100公顷的葡萄园被认证为有机或生物动力法种植。可见他们追求自然的执念。

Jean-Marc Brocard takes a non-interventionist approach to vinification, which aims to reveal their wines’ true character without any distortion. For example, they use natural wood equipments for pressing, fermentation and aging in the production process.

酒庄采取尽量减少人为干预的方式来酿造葡萄酒，目的是为了更真实地展现出葡萄酒本身的风土特点。例如在生产过程中他们更倾向于使用自然材质的木质设备进行压榨、发酵和陈年。

Estate workshop/ 酒庄酿酒区域

Pneumatic pressing of their hand-picked grapes is carried out with a plate press. The intensity of the pressure is manually controlled and adjusted depending on the ripeness of the grapes and the density of the pulp.

酒庄使用板式压榨机对手工采摘的葡萄进行气动压榨。压力的强度由人工控制，并根据葡萄果实的成熟度和疏密度进行调整。

The winery believes that the use of large oaks allow the wine to slowly oxidize while preserving the unique terroir of each of their seven parcels.

酒庄认为使用大的橡木桶酿造葡萄酒，除了允许酒液缓慢熟化的同时，还能保留7个地块各自风土的特征个性。

• Several wines scored 90+ by RVF, James Suckling and Decanter

• On “The Unique Chablis in the Wine Enthusiast’s Top 100 Wines”

• 多个酒款获得《法国葡萄酒评论》、《品醇客》和酒评人詹姆斯·萨克林 90+的分数

• 荣登葡萄酒爱好者“最与众不同的夏布利酒Top100”榜单