Pascal Marchand Tawse Chambolle-Musigny "Les Feusselottes" Premier Cru 2011

FRR00582A

曾在著名酒莊Domaine Comte Armand和Bruno Clair工作,本身是加拿大法國人的Pascal Marchand在1983年隻身由蒙特利爾去到布根地開始他的釀酒生涯,當時只有21歲的他跑去Beaune唸了一年葡萄種植和釀造學,其間深受啟蒙老 師Henry Jayer和Michel Lafarge啟發。之後在Bruno Clair工作便與Domaine Comte Armand結下了不解之緣,其後酒莊更大膽地讓當時年輕的Pascal擔任酒莊總管,只有Comte Armand酒莊自己才知道他有什麼本事可一力承擔整個酒莊的出品,但結果卻沒有令人失望。Pascal大大提高了當時交給他管理5.3公頃的 Pommard Premier Cru葡萄園Clos des Epeneaux的質素,更將酒窖大大整理一番,把不達標準的舊木桶換掉,並重新訂立政策管理葡萄園。
此酒的土壤是深棕色的頁岩,石塊為主,於 Combe 的中部,Les Feusselottes的風土擁有尤其容易識別的紅土,相信是長時間以來,結合水和地心吸力由黃金之丘積累下來的。

產區保護條例:
布爾岡 AOC Chambolle-Musigny Premier Cru

產地:
法國布爾岡

葡萄品種:
Pinot Noir

釀造:
100% 除梗處理,短期冷凍浸漬。每天兩次下壓,然後在酒精發酵完成後的浸漬時進行短暫淋汁萃取,總發酵期為18天。葡萄酒由小型垂直壓搾機壓搾。

陳年:
使用法國橡木桶,陳年的18個月期間經過一次換捅,來自 Allier 及 Jupilles 森林,70% 新桶,輕度、長而柔滑的烘製,裝瓶前沒有淨化和過濾,所有陳年工作按農曆進行。

品酒筆記:
亮麗紅色。紅車厘子和礦物香氣,也帶有一點黑果如黑車厘子、黑莓和花卉。味道較緊致,單寧較易察覺,有少許可可及集中度高的果味,有不錯的平衡度和密度。


Formerly worked at Domaine Comte Armand and Bruno Clair, French Canadian Pascal Marchand arrived Burgundy from Montreal in 1983. Just 21, he went to Beaune to study viticulture and vinification, he was deeply inspired by Henry Jayer and Michel Lafarge. When he was working for Bruno Clair, his became much connected with Domaine Comte Armand, the winery boldly let young Pascal to become the chief winery controller, and Pascal marked his success by boosting the quality of the 5.3Ha Clos de Epeneaux of Pommard Premier Cru, he renewed below standard old oak barrels, and reset rules thatmanage the vineyard.

For this wine, its soil is deep brown limestone, very stony, at the center of the old  dejection cone of the stream Combe. Les Feusselottes' terroir is particularly distinguished by its red soils, which have been deposited over time from higher up on the Cote d'Or by the combined effects of water and gravity.

Appellation:
AOC Chambolle-Musigny Premier Cru, Burgundy

Country of Origin:
Burgundy, France

Grape variety :
Pinot Noir

Vinification:

100% de-stemmed bunches, short cold maceration. Two "pigeage" a day during the alcoholic fermentation, then short pump-overs during maceration post alcoholic fermentation. Total vatting time is 18 days. Pressed using pneumatic press

Ageing:
18 months in French oak casks. 70% new, light and long soft toast, from
Allier and Jupilles forests. One racking before bottling. No fining, no filtration
All the ageing operations are carried out according to the lunar calendar.

Tasting Notes:
Good full red. Aromas of red cherry, mineral, plus black fruits of blackberry, black cherry and floral aromas, tighter on the palate, some dusty cocoa and good concentration of fruit. A little tight but there is balance and intensity here.



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