Marchand-Tawse

Marchand-Tawse

Chef’s Table « Marchand-Tawse »

 

Come and Experience MARCHAND-TAWSE !

Accompanied by Jean-Francois Méthot, our head chef , you and your guests will be seated directly in the kitchen at The Chef’s Table. A 7 course tasting menu accompanied with an impressive selection of prestige wines of Marchand-Tawse. The wines will be carefully selected by our Sommelier Team with passion and pleasure the sole purpose being to heighten your experience for the evening!

Pascal Marchand, originally from Quebec, has been a winemaker in the region of Burgundy for more than 30 years now. Freshly accredited with a Degree in Oenology from l’Institut des vignes et du vin de Bourgogne, Pascal Marchand did not start lightly and challenged himself by joining the prestigious Domaine Comte Armand. After becoming an International WIne Consultant and representing a plethora of wineries, In 2006 he decides to start his own project and set roots in Nuits-Saint-Georges. In association with Morey Tawse in 2010, owner of Tawse Winery in Ontario, Pascal Marchand decides to create his enterprise which is known today as Domaine Marchand-Tawse. A passionate believer in terroir, he tries to exploit precise vineyards and soil sites so that the wines express a sense of place. One of the leaders of the green system , Pascal Marchand encourages a sort of standard in biological and biodynamic practices which in return gives a wine that is artisanal, but of tremendous quality.

 

PASCAL MARCHAND :

Pascal Marchand is a real character and a solid chap to boot. He’s half a woodsman half an old sea dog – a true one indeed, as he was once, right after his teenage years, in the merchant navy. He is also undeniably a woodsman, since he comes from Quebec, a country of vast forests, but also because “bois”, the French for “wood”, is the name given to the vine branches pruned in winter – and Pascal is clearly a vine-caring man: he showed his love for Burgundy’s vines when he moved here, which was to be expected, considering his love for wine, which, for him, is the vine’s first and foremost offspring. How can a wine be good if the grapes used to make it are not? Certainly not by following sheer chemical methods. Wine must reflect the earth that has nourished the vine-stocks. Just like man, wine must not forget its roots! A vine’s roots become particularly long and deep if we let them develop naturally. And “Naturally” is the key word.

When Pascal first came to Burgundy in the 80s, the vines’ soil was still full of chemical products, it gasped for breath and nearly suffocated. He was then part of a young generation of viticulturists who were conscious of the dangers faced by the vineyards and who resolutely adopted organic and biodynamic practices. Many of those pioneers became renowned wine growers. Pascal became the first among them: His Pommard Clos des Epeneaux 96 was designated by The Wine Spectator as the leader among the Top 100 best wines in the world, and Michel Bettane considered it the world reference for Pinot Noir. But this was not to be Pascal’s last achievement:

Each year a new wine adventure begins and new improvements are to be considered and made. Pascal is not one to rest on his laurels. Rather, he is curious about everything, thirsting for knowledge, and always ready for new adventures. This France-loving Quebecker is also a world citizen, flying regularly to different wine regions round the planet to share his know-how and to apply and test elsewhere the knowledge he has acquired in Burgundy, based on simple principles: allowing quality and nature to reach their full expression. He uses and lives through a universal language, while never forgetting Burgundy, his home base where he learnt everything…

 

TAWSE :

Situated on the lower slopes of the Niagara Escarpment, Tawse is a family-owned organic and biodynamic winery. A life-long lover of wine, Burgundy in particular, founder Moray Tawse purchased the Cherry Avenue property in 2000 after realizing the great potential of the Niagara Escarpment as a word-class cool-climate wine region. In 2005, he opened his state-of-the-art winery, complete with a six-level, gravity-flow design, geo-thermal system and a wetland bio-filter.

The inspiration for Moray’s eponymous Niagara property came from his love of Burgundian Pinot Noir and Chardonnay. Uniting traditional winemaking techniques with state-of-the-art technology, Tawse and the award-winning winemaking team of Paul Pender and Rene Van Ede, is dedicated to producing terroir-driven wines of exceptional elegance, depth and character.

At Tawse, winemaking begins in the vineyards. We proudly apply rigorous organic and biodynamic methods to every aspect of our production from grape-growing to winemaking and Ecocert and Demeter seals appear on all wines made from our estate fruit.

Our fruit is harvested by hand from low-yield vines and hand-sorted to ensure the highest quality. Today, having acquired over 200 acres (5 vineyards) and being named Canadian Winery of the year in 2010, 2011 and 2012, Tawse Winery now produces 30,000 cases of wine and has one of the largest portfolios of organic and biodynamic wines in the Niagara region.

 

6 pers minimum to 8 pers maximum.

 

PRICE:

6 pers : 280$ per person

7 pers : 260$ per person

8 pers : 240$ per person

Service fee and tax are not inlcuded.

 

WINES EXEMPLES:

*Chardonnay Twenty Mile Bench Robyn’s Block, Tawse, 2010

*Saint-Romain, Marchand-Tawse, 2009

*Beaune 1er Cru Tuvilains, Marchnd-Tawse, 2011

*Volnay, Marchand-Tawse, 2010

*Nuits-Saint-Georges Les Terres Blanches 1er Cru, Marchand-Tawse, 2011

*Chardonnay Vinemount Ridge Icewine Barel Aged, Tawse, 2008

*The wines are subject to change depending on availability and without notice.

 

AVAILABILITY:

Thursday, Friday, Saturday

Reservations are based on disponibility.

For more detailed information please contact, Nathalie Brodeur at 450-467-9185 ext 134 or nbrodeur@hotelrivegauche.ca

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