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The tasting |
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Intense vermilion red. |
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Delicate and infused, marked by beautiful, dominant raspberry notes. |
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Fine and taut with elegant fruity flavors, this delicately textured wine offers fresh, infused, beautifully ripe juice with fine bitters on the palate finish. |
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The sommelier's advice |
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Serve between 14 and 16°C in a large glass. |
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Milk-fed veal chop with black truffle strips, sweetbreads in jus, free-range poultry, beef cheek with pinot noir, sauté-roasted pork chop. |
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From now until 2033, and even longer for enthusiasts. |
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The estate and the wine |
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Originally from Quebec, Pascal Marchand found in Burgundy a true home for his passion and talent. After 15 years as the craftsman behind Clos des Epeneaux, an early pioneer of organic and biodynamic farming, then estate manager at Domaine de la Vougeraie, he launched his own négociant house in Nuits-Saint-Georges in 2006, together with Canadian partner Moray Tawse. They later added 8 hectares of their own vineyards.
This high-precision venture, awarded 1 star in the prestigious French wine guide RVF, now offers a tightly focused range of wines, all farmed organically. |
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Elegant in both texture and aromatic expression, the 2022 Vosne-Romanée Red is built for long aging, yet it already charms in its youth with its delicate, fresh character. The nose is remarkably refined, revealing a graceful infusion of Pinot Noir, where the oak aging—used with restraint—beautifully respects the wine’s aromatic profile. Ripe and vibrant, it leans into raspberry notes with clarity and finesse. On the palate, it’s juicy and understated, with well-integrated oak, fine bitters, and a lovely underlying tension. A superb wine best enjoyed starting in 2026. Rated 93/100 by the Selection Committee. |
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100% de-stemmed harvest, cold maceration, 21-day vatting, pneumatic pressing.
Aged 18 months in wood, including 30% new oak. |
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AWARDS |
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Domaine rated 1 star in the Guide des Meilleurs Vins de France 2025 (RVF)
Domaine rated 3 stars in the Guide Bettane + Desseauve 2025
A wine rated 93/100 by our Committee! |
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