Portrait of Thibaud Brocard
i. Biography
The Climb
In Champagne, lineage is often read first in the vineyard. Thibaud Brocard works in Celles-sur-Ource, in the Côte des Bar, within a family line of Champagne growers whose memory is tied to the same ground he now tends. His own framing is direct: stewardship is not inherited as a slogan, but practiced as a daily responsibility to terroir.
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Today
Winemaking at Champagne Pierre Brocard, a role held since 2012, sits alongside his work as vigneron at Champagne Brocard Pierre. The work is seasonal and exacting: rows, fruit, ripeness, and the judgment calls that come with harvest. Brocard’s approach favors clean expression, with the vineyard left legible rather than dressed up in the cellar.
Signature
Champagne Tradition Brut NV and Coteaux Rouge 2022 show the range of Thibaud Brocard’s house style. One sits in the expected register of Champagne; the other pushes into a less common red expression. Across both, the throughline is place, with clarity preferred over ornament and the vineyard kept close to the surface.
In Their Words “I prefer inox instead of the wood, to keep an intact expression of my vineyard.” Those choices point to a cellar logic built around texture and restraint. The first quote separates his interest in blanc de noirs from the broader set of wines he makes, including blanc de blancs. The second names inox over wood as the tool he prefers when the goal is to preserve the vineyard’s expression without overlay.
FAQ
Asked of Thibaud
What is Thibaud Brocard known for?
Thibaud Brocard is known for winemaking at Champagne Pierre Brocard in Celles-sur-Ource.
What are Thibaud Brocard's most notable roles?
His notable roles are winemaker at Champagne Pierre Brocard and vigneron at Champagne Brocard Pierre.
Who is Thibaud Brocard?
Winemaker at Champagne Pierre Brocard.
Where is Champagne Pierre Brocard based?
Celles-sur-Ource, France.
Where else has Thibaud Brocard worked?
Champagne Brocard Pierre in Celles-sur-Ource, France.
The Sunday email
Read about winemakers like Thibaud Brocard in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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