Marchand-Tawse Gevrey Chambertin 'En Champs' 2015
The Gevrey-Chambertin single-vineyard village appellation ‘En Champs’ sits just to the north of the mouth of the Combe de Lavaux, touching on premier cru ‘Champeaux. If you are looking for the expression of Pinot Noir in Gevrey-Chambertin ‘terroir’, this is where you should be looking. Drinks way above its appellation, with sumptuous depth and bull’s-eye balance. Tannins, acidity, fruit all funnel into the mix, and the result is a beautiful glass of Gevrey-Chambertin.
The collaboration of Pascal Marchand with another Canadian, Moray Tawse of the Tawse Winery in Niagara, one of Canada's most recognized wineries, gave birth to the new Maison Marchand-Tawse in 2011. And at last Pascal Marchand has all the pieces of the puzzle lined up. This promises to be an extraordinary adventure!
BURGUNDY 2015 VINTAGE
We have resisted writing the Elden Selections Burgundy 2015 harvest report until now (April 2017), mainly to let the hub-bub and hyperbole settle down, but more importantly to be sure that the claims we are about to make are justified. We’ve seen too many vintages vaunted as ‘the year of the century’, when really the wines simply showed well young. Burgundy 2015 is a truly extraordinary vintage. The reds are rich, ripe, balanced and powerful. And from all over the region they express chiseled, focused terroir. Despite their youthful seductive charm, these are wines to keep, with serious ripe tannins already melted into explosive fruit.
Comparisons have been drawn with the 2005 vintage, though there is more concentration in the 2015s than in the 2005s. Like a caterpillar changing to a butterfly, great vintages often go to sleep in the bottle. And 2005 is just reawakening from several ‘dumb’ years. It’s been worth the wait. The wines have metamorphosed. 2015 might be similar. And if the comparison is apt, investors in 2015 should appreciate the youthful beauty of this great vintage now, but be prepared to be patient.
That said, 2005 was no ‘year of the century’. But 2015 is also being compared to 1990, which arguably was. And I hear that Michel Lafarge, one of Burgundy’s respected elders, says he remembers drinking 1929s, and he draws parallels. The whites are a bit more uneven, and early reports claimed that the vintage lacks acidity. Certainly, these are wines which are riper and more luxuriant than the exquisite purity of 2014 white Burgundy. But there is no risk that well-made wines will be overly ample or flabby. The best wines will have benefited from the barrel. Comparisons are drawn to 1985, one of the great vintages in white.
The heterogeneity in 2015 white Burgundy is due to the tricky growing season, which was mostly hot and dry, but which cooled significantly in September. Was it better to pick early or late? And did the wine deserve more or less barrel aging? These are questions which will be answered producer-by-producer, bottle-by-bottle over the coming years. But what is clear is that they 2015s are concentrated, fresh and structured.
We believe that to understand a vintage, it is important to look at the weather. Because Burgundy is a single-grape wine, the only thing that changes from year to year in a producer’s vineyard is the weather. So we look for patterns and try to analyze what makes a good year, a bad year…and in this case, an excellent year.
The winter of 2014-2015 was uneventful. It was never really cold, but when it was, it was dry. Mostly it was mild, so we had more rain than snow. We would need the replenished water reserves in the long hot summer ahead.
April was warm and dry, and bud-burst took place early. Mornings in May were sunny, afternoons cloudy, and overall cool and dry. The vines began to flower in the last week of the month, so we knew we were looking at a harvest in early to mid-September.
In early July, the mood started to mount towards hopeful. The weather had been steady, dry and cool. But slowly during the month, temperatures began to rise, and in the last week of July hit 30C. The flowering had been successful, so there was a good crop on the vines.
Day after day of warm dry conditions brought drought considerations into play. But no hail for once! August continued in this way. Hot and dry. A little welcome rain later in the month, but just enough to keep the stress levels down. But no storms or hail. And extremely healthy fruit on the vine. No rot, no mildew, no odium. The mood was optimistic, even euphoric.
Harvest ostensibly started the first Monday of September. And days later the weather broke, and a cool period set in for ideal harvest conditions, stabilizing acidity levels. It stayed this way until September 12th when the first serious rain in two months fell in the southern part of the region. Harvest was disrupted for a few days, but the 19th, it was pretty much all over.
COTE DE NUITS
The vineyards of Gevrey-Chambertin swirl around the mouth of the Combe de Lavaux, a cleft in the hillside that has been eroding limestone slurry into the plains around the village of Gevrey for a geological epoch. Few appellations in Burgundy break down so neatly into zones: north of the combe lie most of the premier cru vineyards. The 9 grand cru vineyards are on the other side of the combe to the south. There are some good premiers crus in this sector as well, but they tend to be on the edges of the grands crus. Logically then, there are several different zones of village wine production, some very interesting, some (especially to the east) not.
Produced in the communes of Gevrey-Chambertin and Brochon, the appellation Gevrey-Chambertin includes 26 premiers crus. The commune of Gevrey-Chambertin also produces 9 grands crus.
In youth Gevrey-Chambertin is usually a bright ruby color, turning more black cherry with age. Strawberry and cherry fruits, violet and rose floral notes are common in the early days. Maturity brings out liquorice, leather and fur and hints of that Pinot underbrush. Youthful firm structure gives way to velvety tannins and delicate texture. Gevrey is what great burgundy should be: powerful, rich, and meaty. They can often be when drunk young to appreciate the fruit, but really these are wines for aging, often for long periods.
The grands crus sit on the eddys of the combe , with thin soils on crinoidal limestone; while most of the premiers crus occupy the upper portion of the Côte at heights of between 280 and 380 meters on shallow red limestone soils. Below them are the village appellation vines on brown limey soils. There are also marls covered with screes and red silt that have washed down from above the combe. These stony mixtures can produce elegant wine while the clayey marls, which contain rich deposits of fossilized shell-fish, add body and firmness. Exposures vary from east to south-east.
Red wines only - Pinot Noir
Production surface area
1 hectare (ha) = 2.4 acres
409.65 ha (including 80.46 ha premier cru)
Massive yet velvety, the wines of Gevrey-Chambertin should show power and structure, and should age admirably. This is a wine for meat-eaters. As it evolves, its gamey notes becomes a match for game, feathered or furred. It also goes superbly with rib steak, lamb, and fibrous meats, that need marinating or braising. It goes well with all the Burgundian strong cow-milk cheeses, in particular Époisses and Ami du Chambertin, and of course with the creamy purity of a Cîteaux.
On the label, the appellations Gevrey-Chambertin and Gevrey-Chambertin 1er Cru may be followed by the name of the specific vineyard, known as a climat.
The following climats are classified as premier cru:
Clos des Varoilles
Clos du Chapitre
Combe au Moine
The following climats are village wines from a single vineyard, known as a lieu-dit:
Champerrier du Bas
Champerrier du Dessus
Combe de Lavaux
Combes du Bas
Combes du Dessus
Croix des Champs
Le Carré Rougeaud
Les Champs Perriers
Les Jeunes Rois
Meix des Ouches
Puits de la Baraque