Marchand and Burch
A unique winemaking joint venture between Burgundian winemaker and biodynamic ambassador Pascal Marchand and Jeff Burch, vigneron and owner of Burch Family Wines. This partnership combines centuries of Burgundian winemaking experience and the best of West Australian fruit sourcing to craft a range of wines that excites the passion in both of these two men. The Australian Collection sources fruit from specifically identified vineyard blocks in the Great Southern and Margaret River. They aim to work the natural environment to craft wines that best expresses the soils from which the grapes have come from.
Marchand & Burch ‘Villages ’ Chardonnay Vintage Porongurup and Mount Barker
The Great Southern sub regions began the growing season with just adequate soil moisture and scant catchment fill. Predictably unpredictable spring weather in November did impact flowering, set and early spring growth on exposed sites. Summer was hot but uniformly so with some late on shore drizzle which brought the vintage to a rapid close in early April. With yields below average, the wines produced from the 2016 vintage have fine fruit flavours, good acidity and supple ripe tannins. The highlights of the vintage are Chardonnay, Riesling and Pinot Noir,
Fruit and Juice Handling
Each batch is handpicked at a ripeness of 12 ⁰ to 12.5 ⁰ Be. The individual parcels of grapes are cooled in vented crates, hand sorted then whole bunch pressed to extract only the fine free run juice.
Fermentation & Maturation
After minimal settling, the juices are allowed to ferment naturally in stainless steel and older French oak. Fermentation temperatures reach 22 ⁰ C and the lees are stirred weekly from later in the fermentation until dry. The separate parcels in tank and barrel are matured on lees for 9 months and stirred occasionally during that period. A portion of each wine undergoes malolactic fermentation.z
Wine Notes
A subtle bouquet of white field flowers, meringue and citrus zest. The flavours and textures of finely ground nutmeal and lemon curd, give weight to the palate whilst a fine stony acidity adds length and crispness.
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