Domaine Marsoif

Domaine Marsoif is a family estate taken over in 2005 by the artisan winemaker and president of the Bourgogne Tonnere appellation, Raphaël Masson.  The name Marsoif is derived from “Marchesoif”, which was the base of a 13th century order of the Knights Templar surrounded by ponds and vineyards.  You can find a call back to the Templar theme on all the Marsoif labels.  In 2008, Masson expanded the domaine by purchasing plots in Epineuil.  The 10.5 hectare, sustainably managed vineyard is planted half with Pinot Noir and half with Chardonnay.  Their range of gourmet and fruity wines includes rouge, blanc, rosé, and 2 crémants – all domaine-bottled since Masson has taken ownership.

Grape Variety: 100% Chardonnay

Average Age of the Vines: 20 years old

Yield: 4,000 bottles

Alcohol: 12.5%

Vinification: The wine is vinified and aged in tank.

Tasting Notes: Pale, straw color with green reflections.  The nose is fine with notes of peach and apricot, married with hints of spring wildflowers like hawthorn and acacia.  With decanting, the wine has richer fragrances of candied lemon, zest, and beeswax.  On the palate, there is suppleness and fragrance at the start.  Lemony and tangy flavors lend this wine freshness.  With age, it develops substance and fairly good volume.  We have a very good balance between fullness and freshness, which makes this wine available from start to finish.  Lovely acidity on the finish.

Food Pairings: Seafood

Serving Temperature: 8-10°C

Cellaring: 2 years

Overview: “Cuvée De Marguerite” is an homage to Raphaël Masson’s grandmother, as well as Marguerite de Bourgogne (born in Tonnerre).

Grape Variety: 100% Chardonnay

Average Age of the Vines: 30 years old

Yield: 3,500 bottles

Alcohol: 13%

Vinification: Cement tank

Tasting Notes:  Straw yellow color with shades of gold.  The nose is frank and precise, beginning with notes of pear and quince, with notes of ripe kiwi and kumquat in the background, followed by fragrances of grenadine and wild strawberry.  On the palate, this wine has good structure with suppleness but also an acidic element that gives it tension and drive.  Savors of juicy, fresh white, yellow, and exotic fruits.  Hints of lemon meringue on the finish.

Food Pairings: Chicken with cream and mushrooms or braised turbot with morels.  After swirling, there is white flowers, lemony touches and at the very end of the nose a mineral hint.

Serving Temperature: 9-10°C

Cellaring: 3-4 years

Grape Variety: 100% Chardonnay

Alcohol: 12.5%

Tasting Notes: Pale gold color, sparkling and limpid, with silvery green nuances.  The nose is frank and engaging – notes of ripe apple, quince, and peach alongside floral touches of honeysuckle, hawthorn, and jasmine.  After swirling, the nose opens with notes of lemon enhanced with a hint of mineral.  On the palate, this Petit Chablis does the work – the attack is frank, fresh, and fleshy, with fruity and floral notes and a touch of lemon which gives it a vibrant and edgy side.  With age, we have a dry wine with substance and a lovely freshness which lingers to the finish.  On the whole, this wine is both light and dynamic with a pleasant austerity.  The finish has notes of peach, lemon, and a touch of minerality.

Food Pairings: Oysters, crab, or shrimp.

Serving Temperature: 9-10°C

Cellaring: 2-3 years

Grape Variety: 100% Pinot Noir

Soil: Clay (more in Epineuil than Tonnerre)

Yield: 8,500 bottles

Alcohol: 12.5%

Tasting Notes:  Limpid and brilliant ruby color.  The nose is still quite young.  Pleasant and lively, it develops aromas of strawberry, raspberry, and cherry, tinged with a floral hint.  On the palate, this is a frank wine, still a little fiery, animated by a beautiful liveliness.  Relatively smooth and light structure that lets the fruit express itself.  Tart finish with a discreet touch of spice which adds to the charm of this wine.

Food Pairings: Flank steak with shallots or veal.

Serving Temperature: 15-16°C

Cellaring: 3 years

Grape Variety: 100% Pinot Noir

Soil: Limestone

Yield: 1,200 bottles

Alcohol: 12%

Vinification: The wine is vinified in cement tanks without punching down, followed by aging in old barrels.

Tasting Notes:  Deep, shining garnet color.  The bouquet is comforting, with a cornucopia of red fruit notes, such as strawberry, raspberry, and cherry, accompanied by floral notes of freesia and spice.  With aeration, discreet notes of vanilla and cinnamon develop.  The mouth is fresh and dapper.  The attack is gourmand and fleshy with a clear reflection of the fragrances of the nose.  A touch of spice on the finish.

Food Pairings: Beef cheek or roast veal.

Serving Temperature: 15-16°C

Cellaring: 2-4 years

Overview: This Bourgogne Pinot Noir takes its name “Maison Rouge” from the location of the cellar and principle wine cave of Marsoif since 2017.

First Planting: 1990s

Grape Variety: 100% Pinot Noir

Vinification: This wine is vinified in the traditional way, typical of the region. 80% “jus de presse” and 20% “jus de goutte”. No wood used.

Tasting Notes: Delicious, light, and fruit forward wine. Crunchy but well-balanced tannins. Lovely lingering finish.

Alcohol: 12%

Grape Varieties: Majority Pinot Noir with some Chardonnay.

Aging: Matured on slats for 36+ months

Tasting Notes: Very lively and fruity with fine bubbles and freshness.

Alcohol: 12.5%

Grape Varieties: 100% Pinot Noir

Vinification: Maceration for 5 hours to enhance the color.

Aging: Matured on slats for 18 months

Tasting Notes: Fruity, dry and lively with notes of redcurrant.

Food Pairings: Perfect as an aperitif or when served with desserts.

Alcohol: 12%