CLASSIC RED BURGUNDY
The grapes are from four parcels with different soils: lime/clay, limestone and lime/marble. They are 100% distilled to this wine and soak long at low temperature for gentle extraction of the flavors. The first days of fermentation the solids are pressed into the must once daily. The very accurate vertical press is used here, so the vinification takes a total of 23 days. The wine is stored for 18 months on lightly toasted oak barrels from four forest areas. No clearance or filtration.
KLASSISK RØD BOURGOGNE
Druerne er fra fire parceller med forskellig jordbund: kalk/ler, limsten og kalk/mergel. De afstilkes 100% til denne vin og udbløder længe ved lav temperatur for blidt udtræk af smagsstofferne. De første dage af gæringen trykkes faststofferne ned i mosten en gang dagligt. Den meget nøjagtige vertikalpresse bruges her, så vinifikationen tager hele 23 dage i alt. Vinen lagres 18 mdr. på let toastede egefade fra fire skovområder. Ingen klaring eller filtrering.
Grapes: Pinot Noir
Aging: Oak barrels
ABOUT THE WINERY
Marchand-Tawse is the result of an atypical duo, united by their fascination of Burgundy. Pascal Marchand is originally a sailor from the French-speaking province of Quebec, Canada. For 15 years he had made a name for himself in Burgundy by working for respected domains like Comte Armand and La Vaugeraie. Moray Tawse is a vineyard owner in Ontario, Canada. He had Burgundy as a role model in his wine production and from 2006 he got Pascal Marchand as a consultant. They went all-in, got a wine cellar in Nuits Saint Georges and have just finished a new cellar in Beaune, especially for white wines.
Marchand-Tawse er resultatet af et atypisk makkerpar, forenet ved deres fascination af Bourgogne. Pascal Marchand er oprindeligt sømand fra den fransktalende provins Quebec i Canada. Han havde gennem 15 år skabt sig et navn i Bourgogne ved arbejde for respekterede domæner som Comte Armand og La Vaugeraie. Moray Tawse er vingårdsejer i Ontario i Canada. Han havde Bourgogne som forbillede i sin vinproduktion og fik fra 2006 Pascal Marchand som konsulent. De gik all-in, fik en vinkælder i Nuits Saint Georges og har netop færdiggjordt en nyindrette kælder i Beaune, specielt til hvidvine.
The fashionable red burgundy grape is capable of producing divinely scented, gorgeously fruity expressions of place but often unwilling or unable to do so. Pinot Noir is sensitive to the size of crop it is expected to produce, and many vapid examples exemplify an over-demanding yield. It ripens relatively early so is not suitable for very warm regions where there would be no time to develop interesting flavours before acid levels plummet. On the other hand, many of the cooler regions in which it thrives suffer autumn rains which can rot Pinot's thin-skinned berries, resulting in pale, tainted wines. The Pinot Noir grower's lot is not an easy one.
This ancient eastern French vine is, with Gouais Blanc, parent of a host of other varieties including Chardonnay, Gamay and the Muscadet grape Melon de Bourgogne. Because it is so old, there are many well-established mutations such as Pinot Gris, Pinot Blanc and Pinot Meunier and there is enormous variation in wine quality between different clones. Planting the wrong clone in the wrong place is one of many reasons for the wide variation in quality between different red burgundies and different varietal Pinot Noirs from elsewhere.
The positive side of all this is that Pinot Noir is a very transparent grape. It really can communicate the difference in terroir, or grape-growing environment, between adjacent plots of vineyard.