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Marchand-Tawse Bonnes Mares Grand Cru 2012

  • V94
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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V 94
Vinous
Saturated medium red. Highly perfumed aromas of huckleberry, blackberry, licorice, violet and menthol. Quite powerful and backward on the palate, with classically dry dark berry flavors accented by youthfully aggressive herb, spice and pepper notes. Very uncompromising Bonnes-Mares with no easy sweetness. Finishes stony and very long, with slightly edgy tannins that will probably require at least a decade of patience. This reminded me of a classic, austere Bonnes-Mares from the old days. Range: 92-94
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Marchand-Tawse

Marchand-Tawse

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Marchand-Tawse, France
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Pascal Marchand and Moray Tawse have partnered together to create a new brand under the name: Marchand & Tawse. Since January 2011, the winery operates its micro-trading activity in Nuits-Saint-Georges to develop a wide range of appellation Côte de Nuits and Côte de Beaune.
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The origin of perhaps the world’s very finest Pinot noir, Côte de Nuits is the northern half of the Côte d'Or and includes the famous wine villages of Gevrey-Chambertin, Morey-St-Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée, Flagey-Echezeaux and Nuits-St-Georges.

Fine whites from Chardonnay are certainly found in the Côte de Nuits, but with much less frequency than top-performing reds made of Pinot noir. The little village of Nuits-St-Georges in its southern end gave the region its name: Côte de Nuits. The city of Dijon marks its northern border.

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secrets for Pinot Noir

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

YAO155508_2012 Item# 155508

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