Jean-Marc Brocard’s Chablis Premier Cru “Butteaux” is a single-vineyard Chardonnay from the left bank of the Serein, on the upper, wind-exposed part of the Montmains slope. The site is known for Kimmeridgian clay-limestone soils and a cool mesoclimate that can emphasize tension and mineral drive. Brocard, a family estate founded in 1973 in Préhy, has increasingly focused on environmentally respectful farming; the domaine has significant organic holdings, and this cuvée is described in trade reporting as organically grown. In the cellar, Brocard favors large-format wood: Bill Nanson (Burgundy-Report) notes Butteaux is “aged entirely in foudre” (Stockinger), a choice that typically builds texture without making oak the headline.

On the 2023 vintage, the early critical picture is strong. Jasper Morris (Inside Burgundy) rates it 92 (from a 90–92 range) and frames it as a terroir wine first: “This is more about the location than the vintage,” he writes, highlighting “white fruit” and “a lime and salty finish,” with “a little more flesh on the palate than the Montmains.” That combination—extra mid-palate weight paired with a saline close—fits Butteaux’s reputation for depth alongside classic Chablis cut.

A later bottle-based note from Burghound, also 92, is an excellent review and suggests the wine’s structure and layering will reward time. While noting the aromatics are “firmly reduced at present,” Burghound emphasizes “good freshness and verve” and calls the palate “succulent, round and delicious,” with “very good power” and a “notably more complex finale.” The publication’s guidance is clear: “Moderate patience strongly suggested.”

Taken together, the reviews point to a Premier Cru Chablis that delivers immediate flavor and presence, but with enough austerity and complexity to merit short-to-mid-term cellaring.