Marchand & Burch Villages Pinot Noir 2024

Description

The evolution of Marchand & Burch over the past decade is a fascinating sub-plot in the story of contemporary Australian wine. It marries the minds of Pascal Marchand – with his bio dynamic experience and passion for traditional techniques – and Jeff Burch; a pioneer of multi-regional grape growing in Western Australia. The collaboration compares two intriguing terroirs: Burgundy, where wine making evidence traces back 2000 years; with WA’s Great Southern, established only in the 1960s, but famed for its ancient geology. It is the wines themselves that bring substance and expression to this unique endeavour. In Australia, our winemakers led by Nic Bowen follow the Burgundian road map established by Pascal to produce Pinot Noir and Chardonnay reflecting season and place. In this way we unlock the potential of our maturing vineyard sites. In Burgundy, Pascal obtains fruit from his network of family growers in the legendary villages and vineyards of the Côte d’Or.

This wine is part of the Marchand & Burch Australian collection. Sourced from the Mount Barrow vineyard located in the eastern, elevated end of the Mount Barker subregion in the Great Southern, it is a vibrant young middle weight wine that has all the potential to evolve and integrate into a fine Pinot Noir over time. Enjoy its youth and exuberance or cellar for further pleasures and insight.

About this wine from the winemaker: “The Marchand & Burch Villages Pinot Noir is sourced from the Mount Barrow vineyard located in the eastern, elevated end of the Mount Barker sub-region. Planting commenced in 2005 and is dedicated to growing Pinot Noir and Chardonnay for still and sparkling wine. The unique attributes of this site include an elevation of 380M and a panorama of vineyard aspects from north to south facing. Planted to clones 114, 115, 777 as well as some experimental clones, the J and K blocks sit on a south facing exposed slope, at the lowest elevations of the vineyard. These blocks are the youngest plantings of Pinot Noir on the Mount Barrow vineyard. Soils are some of the most ancient on the planet and as such are shallow, relatively fertile and of light structure. 

“All batches are handpicked and cooled in vented crates beforehand sorting and destemming to small rectangular open fermenters. Approximately 15 to 20% of whole bunches are included in the fermentation. Gentle pneumatic plunging throughout the fermentation allows for optimum extraction of flavour, colour and tannin. One puncheon per fermenter is run off at 4º baume to complete the fermentation in new oak. Between dryness and 7 days of maceration each batch is basket pressed to French oak puncheons (500lt) ~ 40% is new. The separate parcels are matured on lees, in the oak for 6 to 9 months before settling in tank. After blending, the wine receives minimal fining and no filtration before bottling.

“The 2024 vintage was early, compressed and fast-paced .. lower yields in some varieties and vineyards led to a concentration of aromas and flavours. This bodes well for some superb quality wines from 2024 in both Margaret River and Great Southern. 

“In the glass, the wine displays a deep violet hue. Perfumes of black cherry and plum, intertwine with hints of wild strawberries, ripe cranberry, and pomegranate. Subtle wafts of ironstone, thyme, and dried, salted meat contribute to an alluring and savoury aroma. On the palate, super fine tannins carry nuanced flavours of red and black berries, alongside purple plums. Herbal notes emerge, accompanied by blood orange and a touch of fresh earth. The tart, sour cherry pit acidity provides balance, guiding this light-bodied wine to a tingling and bright finish.” Very smart release on offer here 

New vintage.  Review for 2023 .. 93 points, Jane Faulkner, Halliday Wine Companion “This, as fragrant as a spring garden with roses and blossoms, the palate strewn with wild strawberries and spiced rhubarb compote with flecks of mint and basil. It feels light and juicy, although the textural tannins give some depth and body while the refreshing acidity keeps everything afloat.”