2010 Pascal Marchand Volnay 1er Cru

Pascal Marchand is a French-Canadian who arrived in Burgundy in 1983 to work the harvest at Domaine Bruno Clair. A big personality with apparently limitless energy, he quickly developed a talent for working with Pinot Noir. He became winemaker at Comte Armand’s Clos des Epeneaux and Domaine de la Vougeraie and was a consulting winemaker at Thomas-Moillard and numerous wineries around the world before starting his own negociant business in 2006. Marchand calls his maison a “micro-negoce,” reflecting his desire to remain a small, highly individualistic negociant. Since Thomas-Moillard closed down Marchand has acquired many of that domaine’s buildings and he is now making his wine on the site. Marchand makes both reds and whites, and his wines earn compliments and scores in the mid-90s. He produces Grand Crus including Corton, Gevrey-Chambertin, Batard Montrachet, Meursault, Clos de la Roche, Mazis-Chambertin, Latricieres-Chambertin, Echezeaux and Vosne-Romanee. He also produces Premier Crus and village wines.

Volnay is a small appellation with just 904 vineyard acres and a town of fewer than 500 residents. Nevertheless, to Burgundy enthusiasts, it's a jewel. Clive Coates calls Volnay “one of the most delightful wines and one of the most rewarding communes in the Côte d’Or.” Robert M. Parker Jr. described Volnay as “the queen of the Côte de Beaune.” Volnay has always been appealing. In the 13th and 14th centuries the powerful Dukes of Burgundy acquired land there and built chateaux. The medieval town sits on the hillside above the vineyards and the appellation is restricted to red wines made of Pinot Noir. Though there are no Grands Crus, there are 35 Premiers Crus. Some reviewers say the lighter soil of Volnay, compared with Pommard to the north, makes Volnay wines more delicate and elegant than wines from neighboring appellations. Robert M. Parker Jr. wrote that Volnay has a “high-quality level of winemaking…The top Volnays possess an immense, seductive fruitiness and lushness…”

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.