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    Domaine Tawse

    Formerly known as Domaine Maume, this Gevrey-Chambertin estate was purchased by Canadian entrepreneur Moray Tawse in 2011 and has since experienced a significant transformation. From the newly biodynamic vineyards to the more 'natural' style of minimal intervention winemaking, using lower doses of Sulphur and very little chaptalisation, the re-branded Domaine Marchand-Tawse is the Cote de Nuits' Rising Star. English winemaker Mark Fincham, formerly of Domaine de Pegau, is dedicated to fashioning elegant wines with a more modern lightness of touch, which are far more ready-to-drink in their youth than the former, rustic style.

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    8 Products

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    Product Name Region Qty Score Price
    Burgundy 2 95-97 (VN) HK$12,485.00
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    Vinous (95-97)

    The 2021 Mazis-Chambertin Grand Cru contains 10% whole bunches with 70% new oak. This is much more reduced than the Mazoyères so is difficult to read. The palate is medium-bodied with fine tannins, good structure and symmetry, a keen thread of acidity and gently building red fruit leading to a complex and persistent finish. Great potential, this is a superb Mazis.
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    Burgundy 1 95-97 (VN)

    HK$14,797 - HK$19,235

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    Vinous (95-97)

    The 2021 Mazis-Chambertin Grand Cru contains 10% whole bunches with 70% new oak. This is much more reduced than the Mazoyères so is difficult to read. The palate is medium-bodied with fine tannins, good structure and symmetry, a keen thread of acidity and gently building red fruit leading to a complex and persistent finish. Great potential, this is a superb Mazis.
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    Burgundy 1 96-99 (IB) HK$10,755.00
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    Jasper Morris Inside Burgundy (96-99)

    45% whole bunch vinification, 7 new out of 9 barrels. A fine red to crimson colour. The nose is less flamboyant than the Mazoyères yet with serious intent. This is solid with an iron rich blood orange tang, then a dark strawberry fruit behind, a firmer backbone – showing clearly how well this wine will age. A magical Mazis-Chambertin with excellent length. Drink from 2032-2045. Tasted: December 2023.
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    Burgundy 1 - HK$34,270.00
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    Burgundy 2 93-95 (VN) HK$9,890.00
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    Vinous (93-95)

    (80% new oak; 60% vendange entier): Good dark red. Complex nose and palate meld cherry liqueur, animal fur, resiny spices and cedar, lifted by high notes of flowers and citrus peel. Very sweet, silky and ripe, with outstanding sappy verve giving this dense, tactile yet suave wine a noble quality. The very long, mounting finish shows superb fine-grained tannins and building sweetness. A real essence of this grand cru.
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    Burgundy 1 95 (VN) HK$12,605.00
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    Vinous (95)

    The 2016 Mazis-Chambertin Grand Cru has a complex and higher toned bouquet compared to the Mazis-Chambertin from Faiveley: compelling aromas of blackberry, raspberry preserve, briary, sea cave and light rose petal aromas. The oak just needs more time to assimilate. The palate is medium-bodied with fine grain tannin, and nicely pitched acidity. A tightly coiled finish feels abrupt for the moment. It just needs several years in bottle. Tasted blind at the 2016 Burgfest tasting.
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    Burgundy 2 95-97 (VN) HK$12,960.00
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    Vinous (95-97)

    he 2019 Mazis-Chambertin Grand Cru contains 20% whole bunch, since the single parcel of 80-year-old vines tends to produce tiny bunches. This has a complex bouquet of red plum, red currant, marmalade and light peppery notes that seems to expand with aeration. The palate is medium-bodied with very supple tannins and a fine bead of acidity. Poised and harmonious, leading to a precise and very persistent, earthy finish. Superb.
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    Burgundy 1 95-98 (IB) HK$20,010.00
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    Jasper Morris Inside Burgundy (95-98)

    5 star. Picked 2nd September at 13.5%. 80% new wood. 10% whole bunch. Lovely mid purple, not the deepest. More reserved than Mazoyères but clearly with an amazing depth. Crystalline purity, a whole bevy of fine red fruits underlined by a little torrefaction. It is really backward still but with extraordinary length. Very stylish. And actually then a huge weight of fruit returns even later. Tasted: November 2021
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