Pascal Marchand-Tawse Nuits-Saint-Georges 1er Cru "Les Perrières" 2011 (AM:90-92)

來自加拿大蒙特利爾的 Pascal Marchand 於 1983 年遠赴布爾岡修讀釀酒，期間深受名家 Henri Jayer 與 Michel Lafarge 啟發。1985 年，年僅 22 歲的他獲名莊 Domaine Comte Armand 委任為酒莊總管，掌舵長達十五年。他不僅徹底整頓酒窖、提升核心一級園 Pommard Clos des Epeneaux（5.2 公頃）的品質，更於 1996 年率領酒莊轉用生物動力法耕作；其釀造的 1996 年份 Clos des Epeneaux 更入選 Wine Spectator 世界百大名酒，並獲法國酒評權威 Michel Bettane 譽為 Pinot Noir 的典範。

憑藉在布爾岡累積的深厚資歷，Pascal Marchand 曾任多間名莊釀酒顧問，並於 2006 年正式創立個人同名酒商品牌，專注釀造來自多幅布爾岡一級園與特級園的精品佳釀。

產區保護條例：
Nuits-Saint-Georges 一級園

產地：
法國布爾岡 Cote de Nuits

種類：
紅葡萄酒

葡萄品種：
Pinot Noir

酒精度：
13%

容量：
750 毫升

釀造：
採用 10% 整串葡萄釀造，經 5 天低溫浸皮、每日一次壓帽（pigeage）及輕柔淋皮，並以氣囊式壓榨機榨汁。於法國橡木桶（20% 為 Jupilles 森林新桶）依循月亮曆法陳年 18 個月，換桶一次，不澄清、不過濾。

品酒筆記：
Burghound (Allen Meadows): 90-92
香氣華麗，散發純淨的野生紅莓果香，層次複雜出眾；入口圓潤純淨，收結美味、平衡、俐落。將頂級 Perrières 一級園標誌性的礦物感與細膩優雅表露無遺。風格清新怡人卻又不失紮實複雜度，讓人忍不住想大口享用，值得細味。

Originally from Montreal, Canada, Pascal Marchand moved to Burgundy in 1983 to study winemaking, drawing early inspiration from legends Henri Jayer and Michel Lafarge. In 1985, at just 22, he was appointed estate manager at the renowned Domaine Comte Armand, a role he held for fifteen years. During his tenure, he overhauled the cellar, elevated the quality of its flagship 5.2-hectare Premier Cru monopole, Pommard Clos des Epeneaux, and pioneered a transition to biodynamic farming in 1996. His 1996 Clos des Epeneaux was named to the Wine Spectator Top 100 and hailed by French critic Michel Bettane as a benchmark for Pinot Noir.

Building on his deep expertise in Burgundy, Marchand served as a consulting winemaker for several prestigious estates before launching his own eponymous négociant label in 2006, focusing on fine wines from top Premier and Grand Cru vineyards.

Appellation:
AOC Nuits-Saint-Georges 1er Cru

Country of Origin:
Cote de Nuits, Burgundy, France

Type:
Red/Rouge (Still)

Grape Variety:
Pinot Noir

Alcohol Content:
13%

Volume:
750mL

Vinification:
Vinified with 10% whole bunches, a five-day cold maceration, daily pigeage, and gentle pump-overs, followed by pneumatic pressing. Aged 18 months in French oak barrels (20% new from the Jupilles forest) with one racking following the lunar calendar, and bottled unfined and unfiltered.