With each vintage I hope to refine my approach in an attempt to achieve this. Each cuvée is treated differently and in 2018 two of the three had some whole bunch. I like whole berry. I use both remontage and pigeage. I like to do my pigeage by foot… just gently standing on the cap to submerge it. The remontage is only ever half the juice, often less, and only with the super delicate pump. I don’t work every wine every day. It depends on the tasting. The 2017s received between 5 and 6 pigeage and 2 or 3 remontage in total.
The terroir will determine the style of the wine. It’s like rearing a child, while learning to be parent through experience. You have certain values to instil, while allowing the wine to develop its own personality. Knowing the climat I have expectations of the wine’s character, but there can be surprises from a specific parcel within it.
Acknowledgement. My ‘terroir’ project is made possible with the support of the domaines on the Côte d’Or. Relationships forged over the past fifteen years to write The Burgundy Briefing Vintage Report. I am fortunate and grateful.
So, that’s my story… the beginning.
Tim Atkin MW “I admire any wine writer who spends time in the vineyards and cellars of Burgundy. But Sarah Marsh has gone one better and produced her own very impressive wines. Her Meursault in particular shows that she has a bright future as a vigneronne.”
I shall be holding a small tasting of my 2017 for prospective buyers at Cabotte in Gresham Street, London on the Monday 4th March 12-4pm. If you would like to come please contact me on [email protected]