From Toasted Sesame to Burgundy: The Next Chapter of Jules Brochet
有啲酒，飲完之後記住嘅係年份；有啲酒，留低嘅係一種香氣。對我哋嚟講，Jules Brochet 就有一縷好難忘記嘅芝麻香。喺試過嘅唔同年份入面，呢個印象一直都喺：溫暖、帶烘烤感，令人忍唔住再聞一聞。
順住呢縷香氣追落去，會遇到一位由香檳區出發嘅年輕釀酒人、一段喺 Selosse 嘅學習經歷，同一位正在建立自己名字嘅酒窖夥伴。再行遠啲，故事已經去到布根地。
Some wines leave us remembering a vintage; others leave an aroma. With Jules Brochet, toasted sesame has become a recurring impression across the vintages we have tasted: warm, gently roasted and inviting another moment over the glass.
Following that aroma leads to a young Champagne grower, a formative period at Selosse and a cellar colleague beginning to establish his own name. The story now reaches as far as Burgundy.
CHAPTER 01
Jules 呢個名字，Pierric 嘅起點
A family name, a personal beginning
酒標上面寫住 Jules Brochet，真正喺葡萄園同酒窖作決定嘅人，叫 Pierric Brochet。佢來自釀酒家庭，借用家族先人 Jules 嘅名字，為自己嘅作品留下同上一代嘅連繫。酒莊位於 Reims 以南嘅 Taissy。
Pierric 喺 Avize 修讀葡萄種植與釀酒，畢業實習去到 Domaine Jacques Selosse，跟 Anselme Selosse 學習。之後，佢喺 2015 年開始自己釀酒，到 2019 年先推出首批香檳。由開始落手做，到終於有人開瓶飲到，中間隔住幾年等待；呢段時間，亦係佢慢慢建立自己風格嘅開始。
The name on the label is Jules Brochet; the person making the decisions is Pierric Brochet. From a winegrowing family, he named his Taissy estate after an ancestor, keeping a connection with earlier generations as he began his own work.
After studying viticulture and oenology in Avize, Pierric completed an internship with Anselme Selosse at Domaine Jacques Selosse. He began making his own wines in 2015 and released his first Champagnes in 2019. Those intervening years gave his work time to develop before the first bottles reached drinkers.
CHAPTER 02
喺木桶同酒泥之間，慢慢建立厚度
Finding depth through oak and lees
喺 Selosse 嘅經歷，令 Pierric 更著重點樣將地塊嘅性格帶入酒入面。返到自己酒莊，佢採用原生酵母發酵，以木桶培養為重要部分，亦讓酒喺酒泥上慢慢發展。葡萄園方面，佢重視土壤同植被，並按地塊狀況調整管理。
呢種做法令我哋睇 Jules Brochet 時，會留意氣泡以外嘅酒體：香氣有幾深，入口有幾闊，酸度又點樣將整杯酒帶住向前。吸引我哋嘅，正正係質感、深度同鮮活感可以同時存在。
His experience at Selosse encouraged a close attention to the character of individual sites. At his own domaine, Pierric uses indigenous yeasts, gives oak an important role in élevage and allows the wines to develop on their lees. Vineyard decisions respond to the condition of each parcel, with attention to soil and ground cover.
This invites us to consider the wine beneath the bubbles: aromatic depth, breadth on the palate and the acidity carrying it forward. The way texture, depth and energy can coexist is what makes the approach so interesting to us.
CHAPTER 03
芝麻香，係我哋記住佢嘅方式
The aroma that stays with us
如果將呢個品飲印象講得具體啲，會係炒暖咗嘅芝麻嗰種乾爽、溫潤嘅香，連住果皮油脂感同堅果氣息。呢個亦有酒評可以參照：Wine Advocate 對 Prémices（2022 基酒、2025 年 1 月除渣）嘅描述，就提到烘芝麻、橘皮油、暖香料、核桃同紅蘋果，並形容酒體飽滿、氣泡柔軟，帶住鮮活酸度。
Albane 嘅公開品飲描述入面，亦有鮮榨芝麻油般嘅香氣聯想。兩支酒嘅描述，畀我哋一個好有意思嘅切入點：芝麻香可以同清新果香、酸度一齊出現。對我哋而言，跨年份反覆遇到呢個印象，慢慢就成為記住 Jules Brochet 嘅方式。
To put that impression into words, think of gently toasted sesame, with a dry warmth alongside citrus oils and nuts. There is a useful published reference: Wine Advocate’s note for Prémices, based on 2022 and disgorged in January 2025, identifies toasted sesame, mandarin oil, warm spice, walnut and red apple, alongside a broad palate, soft mousse and lively acidity.
A published tasting description of Albane also evokes freshly pressed sesame oil. Together, these notes suggest how that aromatic warmth can sit alongside freshness. For us, encountering it across vintages has become a way of remembering Jules Brochet.
CHAPTER 04
Théo Cecchetti：酒窖入面，另一個值得記住嘅名字
Théo Cecchetti and the next voice in the cellar
講 Pierric 今日嘅故事，仲有一個名字值得放入去：Théo Cecchetti。佢係 Pierric 嘅朋友，亦係 Domaine Jules Brochet 酒窖入面嘅工作夥伴；《Perswijn》嘅報道，更將佢形容為 Pierric 嘅得力助手。
兩個人嘅合作，亦畀 Théo 留咗空間發展自己嘅酒。Pierric 讓佢使用 Barzy-sur-Marne 一塊叫 Les Mocque-Souris 嘅小葡萄園，釀製以自己名字推出嘅香檳。由跟 Anselme 學習，到支持身邊嘅年輕人親自落手釀酒，Pierric 嘅經歷喺呢度有咗另一層意思。
Théo 值得我哋繼續追住睇。能夠喺日常酒窖工作之外，開始建立自己嘅作品，正正係一位年輕釀酒人最令人期待嘅階段。
Another name belongs in Pierric’s story: Théo Cecchetti, his friend and colleague in the cellar at Domaine Jules Brochet. Perswijn describes him as Pierric’s right-hand man.
The relationship has also given Théo room to develop his own wines. Pierric made a small Barzy-sur-Marne parcel, Les Mocque-Souris, available for him to produce Champagne under his own name. Pierric’s journey from learning with Anselme to supporting another young grower gives the story a further dimension.
For us, Théo is a name worth following. The moment when everyday cellar work begins to develop into a personal body of work is an especially promising one.
CHAPTER 05
由香檳到紅白酒，先喺同一片土地開始
Still wines, beginning in Champagne
Pierric 嘅靜態酒，其實已經有跡可尋。Taissy 嘅 Coteaux Champenois 白酒 Le Nord du Mont-Ferré，至少喺 2019 年份已經出現；2022 年份嘅 Taissy 白酒資料亦列明採用 Chardonnay。紅酒方面，Aÿ 嘅 Brise-Pot 就有 2023 年份，以 Pinot Noir 釀製。
呢啲 Coteaux Champenois 係香檳區嘅無氣泡葡萄酒。由同一位釀酒人出發，轉一種酒嘅形式，飲者可以換個角度留意果實、酸度、木桶同質感。對理解 Pierric 而言，佢哋係重要一章，亦令之後嘅布根地計劃有咗一條可以追溯嘅路徑。
Pierric’s still wines already have a history. Le Nord du Mont-Ferré, a white Coteaux Champenois from Taissy, exists in the 2019 vintage; the 2022 Taissy white is listed as Chardonnay. On the red side, Aÿ’s Brise-Pot appears in the 2023 vintage, made from Pinot Noir.
Coteaux Champenois are the still wines of the Champagne region. They offer another perspective on a grower’s handling of fruit, acidity, oak and texture. In Pierric’s story, they form an important chapter and provide a useful connection to his subsequent Burgundy project.
CHAPTER 06
Domaine des Thyades：布根地嘅新一頁
Domaine des Thyades: a new page in Burgundy
故事最近延伸到 Côte de Beaune。Pierric 嘅新計劃 Domaine des Thyades，2024 係佢喺布根地嘅首個年份。約 1.5 公頃家族葡萄園，分布喺 Volnay、Pommard 同 Chassagne-Montrachet。
酒款包括白酒 Chassagne-Montrachet 1er Cru La Platière 同 En Pimont，以及紅酒 Pommard 1er Cru Les Charmots、Pommard Les Vaumuriens 同 Volnay Les Grands Poisots。
佢亦將香檳嘅壓榨經驗帶到布根地：白葡萄直接壓榨，將唔同階段流出嘅汁液分開，再揀選符合自己風格嘅部分，連同酒泥入木桶發酵。呢種仔細揀選嘅習慣，令兩個產區嘅故事有咗實在嘅連繫。
呢批酒最令我哋期待嘅，係 Pierric 喺香檳建立嘅判斷，會點樣喺另一片土地上發展：白酒嘅厚度與酸度會點樣相處？紅酒嘅香氣、單寧同整串感又會點樣配合？呢啲係值得用開瓶去慢慢回答嘅問題。
由 2015 年開始釀造，到 Jules Brochet 嘅香氣逐漸令人記住；由 Théo 喺酒窖入面走出自己嘅路，再到 Domaine des Thyades 嘅紅白酒——Pierric 嘅故事仍然喺度寫緊。嗰縷芝麻香帶我哋認識咗佢，而下一瓶酒，會帶我哋再行遠少少。
The latest development is in the Côte de Beaune. Domaine des Thyades began with Pierric’s first Burgundy vintage in 2024. Its approximately 1.5 hectares of family vineyards lie in Volnay, Pommard and Chassagne-Montrachet.
The wines include the whites Chassagne-Montrachet Premier Cru La Platière and En Pimont, alongside the reds Pommard Premier Cru Les Charmots, Pommard Les Vaumuriens and Volnay Les Grands Poisots.
Pierric also brings his Champagne experience to the press. White grapes are pressed directly, with the juice separated into fractions and selected to suit his intended style before fermenting in barrel with the lees. That careful selection offers a tangible connection between his work in the two regions.
What interests us is how Pierric’s judgment will develop on different ground. How will depth and acidity meet in the whites? How will aroma, tannin and whole-bunch character come together in the reds? These are questions to explore when the bottles are opened.
From the first vinifications in 2015 to the emerging identity of Jules Brochet; from Théo’s own beginnings to the red and white wines of Domaine des Thyades, this is a story still being written. Sesame first drew us in. The next bottle offers a reason to keep following.
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