Domaine Francois Lamarche

The family estate now run by Nicole and Nathalie. Its story spans several generations, with ancestors of the Lamarche family established in the village of Vosne-Romanée as far back as 1740. Henri Lamarche founded the estate at the beginning of the 20th century. 

Henri handed the reign to his son François, who was succeeded by his daughter Nicole and niece Nathalie; Nicole is today in charge of winemaking and Nathalie, the marketing side. Meticulous work in the vineyards, careful barrel selection and a new cuverie (since 2000) have all combined to make this a fine and consistent domaine.

Nicole Lamarche & Nathalie Lamarche

Nicole practises organic viticulture, which she believes makes the vines more resilient. In the winery, she habitually retains around a third whole bunches across the range, with new oak reaching 50% for La Grande Rue.

Henri Lamarche

Lamarche is now a top notch domaine, with wines expressing themselves through their terroir rather than power. This has been widely acknowledged, and quoting Clive Coats (MW) own words from his recent magnificent book “My Favorite Burgundies” – “This is now a three-star domaine”!

The grapes are harvested by hand, sorted by the pickers in the vineyard and then taken to the winery in small crates to avoid the berries being crushed and oxidising prematurely.

After first passing over a vibrating table to eliminate all the dried grapes, impurities, leaves, etc, the fruit passes over a second sorting table, where watchful eyes and expert hands carry out a final selection so as to keep only the best.

The grapes are partially or totally de-stemmed, and not crushed. After that, they go into open vats, of stainless steel or wood, temperature-controlled by thermo-regulation. We avoid chaptalisation as much as possible, and did not resort to it for such vintages as 2002, 2003 and 2005, for example. The pressing is carried out gently in a bladder press.

After undergoing cold maceration and a long vatting (which varies according to the vintage), the wines are matured in casks of French oak of different origins. The proportion of new casks varies from 30% to 50% depending on the vintages and the appellations.

After undergoing cold maceration and a long vatting (which varies according to the vintage), the wines are matured in casks of French oak of different origins. The proportion of new casks varies from 30% to 50% depending on the vintages and the appellations.

The wine is bottled after being matured for 14 to 20 months.
Our wines need a little time to express themselves fully and to give of their best. They will accompany all types of meat, charcuterie, cheeses...
We recommend that you decant them 10 to 15 minutes before serving them.
For all our red wines, the suggested serving temperature is about 60°F.

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