Domaine Tawse produces wines of high quality and great appeal at reasonable prices. The Canadian Moray Tawse bought the domaine in 2013, and installed Pascal Marchand as the manager. What sets these guys apart is the quality of the work in the vineyard, producing concentrated and healthy grapes.
This superb site sits at an altitude of 820 feet with a perfect southeast exposure. The vineyard borders the appellation of Saint Aubin. The soil is broken clay and limestone with lots of pebbles, ensuring good drainage. The parcel is estate owned and farmed biodynamically (which includes organic practices). Alcoholic and malolactic fermentation occurs in barrel and on the lees, BUT is NOT stirred to maintain freshness. The wine ages for 17 months in old, neutral French oak barrels.
What a nose! Mouth-watering aromas and flavors of toast, ripe citrus - lemon, grapefruit - and stone fruits - white peach, nectarines. Rich, plump, full-bodied with a fine backbone of acidity. Pair with rich fish, pastas, soft cheeses.
This superb site is perched on the high point of 'Mont Rachet' above the Montrachet vineyards at a
height of 250 meters (820 feet) with perfect southeastern sun exposure. The vineyard borders the
Saint-Aubin AOC. The soil is composed of broken clay and limestone with a rocky and pebbly
topsoil. The soil here is quite porous allowing for water to drain freely from the vineyard.
FARMING Estate owned and farmed. Biodynamic farming (and certified organic) using the lunar calendar. For
Pascal & Moray, farming is about respecting nature intuitively, not dogmatically. Yields are kept low
by de-budding. All of Domaine Tawse’s premier cru and grand cru parcels are now worked by horse
and plow. The harvesters pick in small batches and transport the grapes in 17-kg cases to preserve
their integrity. Every vineyard is immaculately kept by hand, from the canopy management and
pruning to the harvest.
GRAPE VARIETALS 100% Chardonnay
VINE AGE 35 years on average
AVERAGE YIELD 32 hectolitres per hectare
WINEMAKING After the harvest, the team sorts through the crop vigorously, often giving up 10 percent to ensure
that only the finest quality fruit reaches the fermentation tanks. The grapes are pressed gently in
whole clusters. Both alcoholic and malolactic fermentations occur in barrel and on the lees, but free
of any stirring to maintain freshness. The wine ages for 17 months in old, neutral French oak barrels
from the Allier and Jupilles forests, including one racking before a fined and lightly filtered bottling.
All aging operations are carried out with the lunar calendar, following biodynamic principles.
TASTING NOTES "Champ Gain" shows a character like limestone in liquid form! Briny and pure, broad yet lacy, it
sings with aromas of citrus zest, lemon cream, cracked grain, and white flowers. Low yields lend a
restraint that contributes to the harmonious finish.
2012: 589 bottles or 49 cases