Fermentation occurs slowly with native yeasts and maceration takes place over 20 days. Once pressed, the wine develops in oak barrels (only a low percentage of which is new) for a period of 12 to 18 months with the lees.
This 2014 is as brilliant as usual, I think it is almost the standard bearing red wine at this estate as it has generosity but lovely style. Excellent and with great dimension already. This has a fuller figure than the Auxey Duresses and in 2014 it shows brightness and has an attractive mid-palate juiciness, it's finish has the Allen Meadows “inner mouth perfume” with lovely persistence, radiating purity on the finish. This is, fabulous for the quality and will repay careful cellaring very well. - Importer Note
Catherine and Claude Maréchal have been standing out in the ever crowded and competitive Burgundy thanks to the precise, elegant and finely scented wines they produce from their 10 hectares scattered on six Côte de Beaune communes.
Claude began the domaine in 1981 and in the mid 1980's he met Henri Jayer, who became a huge source of inspiration and learning. Since then Maréchal has, year after year, honed his skills and today offers incredibly fine wine, among the greats in Burgundy.
Claude Marechal makes his wines as naturally as possible, taking his inspiration from his late friend Henri Jayer who he trained with early in his career. In common with Jayer he makes wines above and beyond the expectations of his terroirs.
His wines are pure and sleek with vibrant fruit and great potential to age. These wines are available in very limited quantities but are something you should definitely have in your cellar.In the vineyard ripeness is the watchword and the vines are maintained in order to maximise phenolic maturity every vintage whatever the conditions.
No chemical fertilisers are used and the harvest is hand picked each vintage, Claude says he is usually the last in each appellation to pick which shows on the ripe fruited nature of his wines. After harvest the bunches are sorted by hand and gently de-stemmed before vinification using natural yeasts.
The fermenting must is pumped over twice daily and once alcoholic fermentation is finished the wines are placed into oak barrels where they mature for between 10 and 15 months.
|Product Type||Wine Red Pinot Noir|