2023 Marchand-Tawse Bourgogne Chardonnay
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Body: full-bodied. Fuller than most white wines from ; 13% alcohol.
Acidity: fairly high. from the fairly cool climate of .
Aromas: stone fruit, tropical fruit and orchard fruit, typical of
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Log inPascal Marchand, Canadian by birth and originally from Quebec, gained fame as a 'flying winemaker' in Australia and Chile, but due to his passion for Burgundy and the advice of the legendary Henri Jayer, he came to France in 1983 to actually become a winemaker in his favorite region. He was immediately inspired by the young generation of pioneers who began using organic and biodynamic methods.
The Pascal Marchand-Tawse Bourgogne Chardonnay is harvested from vineyards located in the Côte de Beaune (75%) and a smaller portion (25%) in the more northerly Yonne (Chablis), on limestone soils. The average age of the vines is 35 years. Alcoholic and malolactic fermentation takes place in used oak barrels on the lees, without stirring. Aging lasts 15 months. The Bourgogne Blanc has a light, fresh, lime-scented bouquet. The taste is fresh on the palate, with light green apple and nectarine notes towards the finish. A fine, elegant Bourgogne Blanc.
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Wine features
Pascal Marchand, Canadian by birth and from Quebec, became known as a 'flying winemaker' in Australia and Chile, but because of his passion for Bougogne and the advice of the legendary Henri Jayer he came to France in 1983 to actually become a winemaker in his favorite region . He was directly inspired by the young generation of pioneers, who started using organic and biodynamic methods.
More information about Merchand-Tawse
The story of the Maison Marchand-Tawse in Burgundy begins with the extraordinary story of Pascal Marchand, the French-Canadian boy prodigy, who took over the reins of the Clos des Epeneaux in Pommard in 1985 at the age of 22. He became an overnight sensation, and is certainly one of the founders of modern Burgundy. But the Clos des Epeneaux is small. And for a young, talented and ambitious winemaker, 15 years was enough. He needed a new challenge. And he found one!
Merchand-Tawce's Approach
Pascal was approached by Jean-Charles Boisset, scion of the family that controls the third largest French wine group, who wanted to create a domain that would be the showcase for the family's other companies. So with the 1999 vintage, the Domaine de la Vougeraie was launched, giving Pascal the management of more than 90 hectares of Burgundy vineyards, from simple regional appellations to Grand Crus. It was the largest creation of a single estate in Burgundy since the end of World War II. And it quickly became a reference for modern Burgundian production. Pascal took the entire domain into organic farming, with a biodynamic approach. It was revolutionary. During the seven years he was there, Pascal also participated in the development of several other projects in the Boisset group outside Burgundy and abroad. At the same time, he worked as a consultant for wineries around the world, becoming one of the most famous "flying winemakers".
Marchand developed his own wine estate and established himself with his financial partner Moray Tawse as a micro-negociant under the name Marchand-Tawse. In addition, in 2011 this partnership acquired the former and important Domaine Maume, now labeled as Maume-Marchand-Tawse and since then positive reforms have been implemented. Despite the expansions, Marchand deliberately wants to keep it small-scale on the domain. His wines offer great drinking pleasure at a young age, but are vinified in such a way that they can ripen beautifully with confidence and appear to develop well. Each produced wine is approached individually in order to optimally show its own character and terroir origin. The use of wood is therefore highly differentiated and biodynamic methods are becoming increasingly noticeable.
Deze Bourgogne Chardonnay van Marchand-Tawse pronkt met frisse limoengeuren, lichtgroene appel- en nectarinetonen en een verfijnde houtaanraking die voor elegantie en structuur zorgt. Dankzij zijn frisse zuurgraad, kalkachtige mineraliteit en subtiele rijping op vat vult hij gevogelte, witte vis, schelp- en schaaldieren en zachte kazen aan zonder te overheersen, waarbij de zuren het vet neutraliseren en de minerale tonen de smaken verlevendigen. Extra lekker bij eenvoudig bereide gerechten zoals gegrilde of in de oven geroosterde kip met citroen en kruiden, licht gebakken of gestoomde filets van witte vis en gebakken coquilles of garnalen in boter en knoflook, of bij frisse geitenkaas en romige triple-crème kazen.
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