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I first tried these wines at a small Restaurant in France called Pot D'Etain. The bottle was to this day the great red Burgundy (Les Malconsorts) I've had in my life. The Clos Vougeot is a delicate example of the vineyard with at least 80% of the fruit being destemmed. It spends roughly two weeks on skins before being pressed to oak (60-100% new oak) for a minimum of 16 months. I still get giddy thinking about that wine.

From the Distributor: The rapid, Lazarus-like rebirth of this Domaine seems to have caught some quarters of the French cognoscenti by complete surprise. In fact it has been the English speaking commentators like Allen Meadows, Jasper Morris, Jancis Robinson and Clive Coates that have been the first to pick up the scent. This is a tale of Domaine François Lamarche, an Estate that has, without doubt, one of the finest collections of vineyards in the entire Côte or, more specifically, Vosne Romanée/Echézeaux. After a long period of underperformance, the Domaine has managed to turn its fortunes around and is today producing wines that honour the lofty expectations of their holdings. To be specific about these holdings, Domaine François Lamarche are sole owners of La Grande Rue - one of the four, legendary Grand Cru monopoles of Vosne-Romanée - as well as holding choice parcels of Echézeaux, Grands Echézeaux, Clos de Vougeot, Suchots, Chaumes and Malconsorts! Terroir was never a problem here!

The upturn in quality has been the result of a gradual series of key changes, most significant of which has been the emergence and ensuing influence of the Domaine's 6th generation, Nicole and Nathalie Lamarche, who now control every aspect of Domaine François Lamarche’s operations. Since 2007 Nicole Lamarche has been solely in charge of the vineyards and winemaking while her cousin, Nathalie Lamarche, has had the role of régisseur, or general manager. Since taking the reins of this jewel of an estate, these ladies have seriously reduced yields, converted the vineyards to organic viticulture (certified from 2010), implemented procedures to handle their grapes more gently and have stopped fining or filtering. The barrel suppliers have also been changed and there is less new wood used. In short they have pulled out all stops to produce the highest possible quality from their remarkable patrimony of vineyards. These changes, combined with a new, gravity-fed cuverie and a much needed upgrade of equipment and new cooling apparatus (that had already occurred in 2010), has resulted in a rapid improvement in quality that continues to improve each year.