# Beaune Premier Cru Clos du Roi Vignes Tawse (2024)

- **Producer:** Domaine Marchand-Tawse
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €60
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, redcurrant, black pepper, herbaceous, cloves, cedar

## About this wine

Domaine Marchand-Tawse was established in 2011 by Canadian Burgundy enthusiast Moray Tawse and legendary Quebecois winemaker Pascal Marchand. Located in the Côte de Beaune, the estate's Clos du Roi parcel is a highly unique 0.7-hectare plot acquired in 2013. It stands out as the only plot inside the Clos du Roi climat that remains a fully walled 'clos'. Pascal Marchand believes this historic site was once the personal vineyard of King Louis IX, adding a deep sense of heritage to this exceptional Premier Cru.

## Interesting facts

- This parcel is the only plot inside the Clos du Roi climat that remains a fully walled 'clos'.
- Winemaker Pascal Marchand believes this specific site was the historic personal vineyard of King Louis IX.
- Due to the delicate nature of the 2024 vintage, the estate aged this wine in 100% neutral oak barrels with zero new oak.
- Only eight barrels of this Premier Cru were produced globally in the 2024 vintage.

## Food pairing

This medium-bodied Pinot Noir with high acidity and firm, stem-derived tannins pairs beautifully with gamey birds, roasted meats, and earthy mushrooms. The wine's bright acidity cuts through the richness of duck and lamb, while its savory, herbal undertones complement wild mushrooms and classic Burgundian cheeses.

## Wine making process

The viticulture is 100% certified organic and biodynamic, with all vineyard operations meticulously timed to the lunar calendar. Following a challenging, wet 2024 growing season, the grapes were hand-harvested in mid-September and underwent rigorous sorting. In the cellar, head winemaker Mark Fincham utilized 50% whole cluster fermentation to impart structural integrity and freshness. Fermentation was carried out with native yeasts and gentle extraction. The wine was aged entirely in neutral, older French oak barrels (0% new oak) to preserve its delicate fruit profile.