MARCHAND-TAWSE MEURSAULT

Description

The modern Burgundy scene continues to shift toward “micro-négociants” as they’re often called – producers that often don’t own any land in the Côte, or if they do very little, and work closely with a very small handful of growers whom they trust and whose farming practices are often more responsible than the traditional houses.

Marchand-Tawse is one such micro-négociant, which we have a particular affinity for in no small part due to the Canadian influence. Pascal Marchand, Québec-born and Burgundy trained, became only the second non-Frenchman to ever be appointed as the head of a Burgundian estate when he was hired as the winemaker for Comte Armand’s eponymous Pommard domaine back in the 80s. He was and is a stalwart of organic/biodynamic farming, and took the domaine’s Clos des Epeneaux from obscurity to the highest of Echelons.

The other name of the duo, Moray Tawse and fellow Québecois, is likely familiar to many of you from the juggernaut Tawse winery in Niagara. With his financial backing, their releases under the Marchand-Tawse label are always top notch.

Their Meursault comes from older vines on three different plots, and is all barrel fermented in 20% new cooperage. Curiously, they do not do a lick of bâtonnage, which is usually the calling card of the region; but it really doesn’t need it. It walks an incredible line between the modern steely/nervy style of Meursault, with just enough of the body of the old school style to plump it up a bit.