Marchand & Burch Gevrey-Chambertin 2012
- Elegant, lighter
Gevrey-Chambertin, it’s a destination that devoted pinot noir fans around the globe go ga-ga over. Why? Because it’s a place where thousands of years of knowledge and priceless pieces of land give rise to the world’s greatest red Burgundies. Where pinot dreams are made in ancient vineyards and brought to life by passionate producers, resulting in arresting vinos like this one that command a standing ovation. Dying to go? Then with only 25 cases available, you’ll have to book a spot on this taste trip pronto.
Made by a dynamo Aussie Franco team, select parcels of fruit from a super Gevrey-Chambertin vintage were hand-picked and wild-fermented before aged in fine French oak. The result is a pure and complex pinot noir, that’s driven by red fruits and backed up by supple tannins, fresh acid and an immaculate finish.
Chances to see beautiful Burgundy like this, at a showstopping price, are few and far between; so pack your bags and head to pinot paradise while you still can.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Duck and shiitake risotto
- 2 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 150g fresh shiitake mushrooms
- 350g arborio rice
- 1.2L chicken stock
- 1/4 cup (60ml) Chinese rice wine (shaohsing)
- 2 tbs kecap manis (Indonesian sweet soy sauce)
- 1 tsp sesame oil
- 1 Chinese barbecued duck, meat roughly chopped
- 1 bunch steamed baby bok choy
- Preheat oven to 200°C.
- Heat oil in a large, deep frypan over medium heat and cook onion and garlic for 1-2 minutes until softened.
- Add shiitakes and rice, and stir for a further minute.
- Add stock and wine, bring to the boil, then transfer to a large greased baking dish.
- Cover with foil and bake for 20-25 minutes.
- Stir in kecap manis, sesame oil and duck, cover and rest for 5 minutes until liquid is absorbed.
- Roughly chop bok choy, stir in and serve.