The 2018 has a well-defined bouquet of dark cherries, raspberry, wild hedgerow and traces of Chinese tea, developing tertiary notes after a couple of minutes in the glass. The palate is medium-bodied with fine-grained tannins, a satin-like texture and just the right amount of acidity.
Reviews:
- Decanter: This is a case in point: a gentle, aromatic, sweetly beguiling expression of this 1.65ha monopoly vineyard with tobacco pouch aromas, spicy red cherry and wild strawberry fruit and fine-grained tannins.
- Vinous: The 2018 has a well-defined bouquet of dark cherries, raspberry, wild hedgerow and traces of Chinese tea, developing tertiary notes after a couple of minutes in the glass. The palate is medium-bodied with fine-grained tannins, a satin-like texture and just the right amount of acidity.
Producer Information
Domaine Nicole Lamarche is a Burgundy producer based in the commune of Vosne-Romanée and farming vines in a number of highly regarded vineyards in that appellation. It is best known for its grand cru holdings in Clos-de-Vougeot, Grands-Échezeaux, Échezeaux and the monopole La Grande Rue, which was awarded grand cru status in 1992. Pinot Noir predominates and is represented in all the premier- and grand-cru wines. The domaine was founded early in the 20th Century by Henri Lamarche and his wife Marie Grivelet. Both came from Burgundy families with long histories of working in wine production. The Lamarche family can trace its ancestry of working in Vosne-Romanée vineyards back to the 18th Century. François Lamarche inherited the domaine in 1985 from his father, the son of the original Henri Lamarche, also called Henri Lamarche, who was gifted La Grande Rue as a wedding present. François’s daughter, Nicole (winemaking), and her cousin, Nathalie (marketing), have taken over running the estate since Lamarche’s death in 2013. After several years of producing wines under François’s name, the domaine name was changed in 2018 to Nicole Lamarche. The estate now farms 11 hectares (27 acres) and makes 14 wines. Grapes are hand-harvested and sorted in the vineyard and again in the winery. Barrel aging varies across vintages and between the various appellations, but wines typically see 60-100 percent new oak. After maturing in cask for 14-20 months, the wines are bottled without fining or filtering.
