Pascal Marchand-Tawse Nuits-Saint-Georges 1er Cru "Les Damodes" 2011
(AM:90-93)

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：
AOC Nuits-Saint-Georges 1er Cru

產地：
法國布爾岡

種類：
紅葡萄酒

葡萄品種：
Pinot Noir

釀造：
整批一同釀造，輕柔壓搾。酒精發酵自然發生，但也快速。每星期一次踩踏，總浸漬為18天。

酒精度：
13%

容量：
750 毫升

釀造：
採用整串帶梗葡萄輕柔破皮、原生酵母自然發酵，每週進行一次壓帽（pigeage）。於 Allier 及 Cher 法國橡木桶（65% 新桶）陳年 22 個月，期間換桶一次，所有陳年工序均依循月亮曆法進行，不過濾、不澄清直接裝瓶。

品酒筆記：
Burghound (Allen Meadows): 90-93
花香濃郁，紅加侖子與藍莓果香中交織着典型的礦物及野味氣息；充沛的泥土氣息延續至緊實、嚴謹且醇厚的酒體之中。極具 Nuits-Saint-Georges 的典型風格，餘韻嚴謹有力略帶冷峻感。由於保留了較高比例的葡萄梗，梗味也比較明顯，但這份特質通常會隨着瓶陳時間而逐漸消失。

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:
Burgundy, France

Type:
Red/Rouge (Still)

Grape Variety:
Pinot Noir

Alcohol Content:
13%

Volume:
750mL

Vinification:
Vinified with lightly crushed whole clusters and native yeast fermentation, with weekly pigeage. Aged for 22 months in French oak barrels from Allier and Cher (65% new) with a single racking, following the lunar calendar. Bottled unfined and unfiltered.