Winemaker Notes
The Marsannay En Ouzeloy is an airy, perfumed wine, with delicate body, supported by discrete but very present tannins. Very seductive with its palette of fresh raspberry, peony, hawthorn, and a fine spicy saline finish, it is sometimes called chambolien (in reference to Chambolle-Musigny), as its structure is so charming. The finish is mineral. If the well-rooted vines and low yields guarantee its potential for ageing, we nevertheless recommend drinking it early to enjoy its mouth-watering youthfulness. It will accompany red meat, grilled or in sauce, such as braised beef with glazed carrots, but also pike-perch with a red-wine glaze, or bluefin tuna with nori leaves and soba noodles, and veal juices with ginger.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Perched up in the northernmost position in the Côte de Nuits, Marsannay is the only appellation village of Burgundy to produce classified wines of all three colors: red, white— and rosé. The official Rosé de Marsannay earned its high reputation in the early 1900s.
Its reds, made of Pinot Noir, burst with red and black fruit and are consistently long on the palate. Chardonnays from Marsannay are charming, floral and full of citrus fruit and mineral. Top Marsannay vineyards include Clos du Roy and Les Longeroies.