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Marchand-Tawse Corton Grand Cru 2012

  • WW93
  • BH92
750ML / 0% ABV
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  • RP93
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Winemaker Notes

Critical Acclaim

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WW 93
Wilfred Wong of Wine.com
COMMENTARY: Throughout my wine loving career, I have enjoyed excellent Cortons. The 2012 Marchand Tawse Corton is a top effort! TASTING NOTES: This wine is well-built and stylish. Its powerful red fruit aromas and flavors last a long time on the palate. Pair it with a crown roast of lamb. (Tasted: March 4, 2019, San Francisco, CA)
BH 92
Burghound.com
An unusually high-toned nose of red and blue pinot fruit also displays more typical aromas of earth and animale. There is a lovely sense of energy and fine detail to the focused, intense and mineral-inflected middle weight flavors that display good length on the moderately austere finish. As is usually the case with this wine it is a Corton of refinement though here it could use a bit more overall depth. Once again note that considerable patience will be required.
Barrel Sample: 89-92
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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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Aloxe-Corton

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Prevailing over the charming village of Aloxe, the hill of Corton actually commands the entire appellation. Corton is the only Grand Cru for Pinot noir in the entire Côte de Beaune. Its Grand Crus red wines can be described simply as “Corton” or Corton hyphenated with other names. These vineyards cover the southeast face of the hill of Corton where soils are rich in red chalk, clay and marl.

Dense and austere when young, the best Corton Pinot noir will peak in complexity and flavor after about a decade, offering some of the best rewards in cellaring among Côte de Beaune reds. Pommard and Volnay offer similar potential.

The great whites of the village are made within Corton-Charlemagne, a cooler, narrow band of vineyards at the top of the hill that descends west towards the village of Pernand-Vergelesses. Here the thin and white stony soils produce Chardonnay of exceptional character, power and finesse. A minimum of five years in bottle is suggested but some can be amazing long after. Fully half of Aloxe-Corton is considered Grand Cru.

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Pinot Noir

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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).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and 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 Secret

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.

ALI2012MARCHTAWSGCCORTON_2012 Item# 522312