Sarah Marsh Volnay Premier Cru En Chevret 2018 is an elegant and expressive red Burgundy made from 100% Pinot Noir, sourced from a carefully selected parcel within the En Chevret Premier Cru vineyard in the Côte de Beaune. Combining the ripe, generous fruit of the warm 2018 vintage with the floral refinement associated with Volnay, this wine offers inviting red fruit aromas, delicate floral notes and a smooth, rounded palate. Its plump, perfumed fruit is balanced by refreshing acidity, leading to a fine, graceful finish.
 
Sarah Marsh MW is a Master of Wine whose extensive experience tasting and studying Burgundy inspired her to establish a personal winemaking project centred on individual vineyard sites. Rather than producing wines from broad appellation blends, Sarah focuses on specific lieux-dits and carefully selected parcels where soil composition, vine age and vineyard management contribute a distinctive character. Working closely with growers she knows and respects, she sources fruit from established domaines whose vineyards are cultivated with particular attention to soil health and vine quality. This collaborative approach allows her to explore the subtle differences between Burgundy's vineyards through small, site-specific expressions of Pinot Noir.
 
En Chevret is a Premier Cru vineyard in Volnay, situated below the slope of Les Caillerets at an altitude of approximately 200–250 metres. The vineyard's soils vary across the slope, with thinner, stonier topsoil in the upper sections and deeper red clay over limestone bedrock towards the lower slopes. These differences contribute to the vineyard's combination of floral elegance and rounded fruit. For this wine, Sarah selected grapes from 30–40-year-old vines in the lower section of En Chevret, cultivated by respected Volnay grower Nicolas Rossignol. The vines originate from massale selection and benefit from careful vineyard management focused on maintaining healthy soils and balanced growth. Nicolas incorporates selected biodynamic practices, including following the lunar calendar for pruning, and the grapes are harvested by hand.
 
The 2018 growing season in Burgundy was exceptionally warm, with hot, dry conditions through much of July and August. Rainfall later in August helped refresh the vines before an early September harvest, producing healthy grapes with ripe fruit and generous tannin structure. Sarah Marsh's approach to vinification was carefully measured to preserve the fruit's natural character while achieving balanced extraction. The grapes were completely destemmed and fermented in tank, with gentle punching-down and pumping-over employed at different stages of fermentation. Following pressing, the wine was matured in French oak barrels for two winters, without the use of new oak, allowing the fruit and vineyard character to develop without additional oak flavour dominating the wine.
 
Sarah Marsh Volnay Premier Cru En Chevret 2018 brings together the generosity of a warm Burgundy vintage with the finesse and aromatic delicacy of Volnay. Its smooth texture, expressive red fruit, floral character and refreshing finish make it an appealing choice for those who appreciate mature Pinot Noir with elegance, depth and a clear sense of vineyard origin.
 
Tasting Notes
 
Nose: Charming and expressive, with inviting red fruit aromas and delicate floral highlights.
Palate: Smooth and rounded, offering plump, perfumed red fruit supported by refreshing acidity and a supple texture.
Finish: Fine and elegant, with lingering fruit, floral character and a fresh, balanced impression.
 
Serving Recommendation & Food Pairing:
 
Serve at approximately 15–17°C in a generous Burgundy wine glass. As a 2018 vintage, the wine may benefit from careful decanting if sediment is present, although gentle handling is advisable to preserve its delicate floral aromas. Allowing it some time in the glass should help reveal its red fruit and savoury complexity.
 
The wine's smooth texture, ripe fruit and refreshing acidity make it particularly well suited to roast poultry, duck and delicately prepared game dishes. Roast duck breast with a light cherry sauce would complement its red fruit character, while its floral elegance and balanced structure work well with pheasant, guinea fowl and roast chicken.
 
It would also pair beautifully with veal, wild mushrooms, mushroom risotto and soft, earthy cheeses, where its freshness provides balance without overwhelming the food.
 
For a classic Burgundy pairing, serve alongside roast duck with wild mushrooms or traditional coq au vin.