2025 Marchand & Burch Village Pinot Noir, Mt Barker

Such a bright, energetic and beautiful pinot from the Mount Barrow vineyard at the Porongurup. Seductive aromas of strawberry and raspberry. And then a palate that is light to medium-bodied but packed with power and delivered with elegance. Nice fleshy character is held with a firm core of tannin and oak. Retaining its bright energy through to a very long finish. Such a beautifully crafted expression of Mount Barker Pinot. 

95 points Ray Jordan WA Wine Review 2027

Aromas of ripe red cherries, black cherries, fresh raspberries and spice with a floral lift. The palate is luscious and rounded with fine-grained tannins, bright acidity and a fresh fruit-driven finish showing an earthy savory edge. Drink now.

93 points Ryan Montgomery for James Suckling, October 2026

The Mount Barrow Vineyard in the Mount Barker sub-region in the Great Southern of Western Australia also provides the fruit for this very fine Pinot Noir. Clones include 114, 115 and 777. The fruit used here is usually some of the youngest in the vineyard. The team will include around 5 to 10% whole bunches in the fermentation. Maturation, usually for between six and nine months, is in French oak puncheons, 500-litres, with 20% of them new. Deep red/garnet, the nose reveals aromas of dried herbs, wild raspberries, bay leaves, florals, leaf litter, spices, cherries, wild raspberries and kirsch. A wine of medium length, freshness can be attributed to the juicy acidity. It concludes with sleek tannins on a lingering finish. Enjoy over the next five to eight years. Drink to 2034.

93 points Ken Gargett for Wine Pilot, October 2026

This wine is made from grapes grown in the 2005 established Mount Barrow vineyard in the Mount Barker subregion of the Great Southern in Western Australia. The site boasts the most diverse collection of Pinot Noir clones in the state, with three having been imported direct from Burgundy for this vineyard.

Bright ruby in the glass, the energetic Village Pinot Noir opens with ripe red fruit aromas and subtle, savoury and saline notes. Soft, silky tannins frame the fruit-forward medium weighted palate that is richly fruited and succulent with lively, lingering acidity.

This would sit well with Galician octopus with pork belly or grilled mushroom and thyme flatbreads with Taleggio.

More about this wine

The parcels for this wine were handpicked and cooled in vented crates ahead of sorting and destemming to small rectangular open fermenters with 15 to 20% inclusions of whole bunches. The ferments were pneumatically plunged throughout the fermentation for optimum extraction of flavour, colour and tannin, with a puncheon worth of must per each fermenter run off at 4º Baume to complete the fermentation in new oak. The rest macerated for seven days post-fermentation and was basket pressed to French oak puncheons of which roughly 40% were new, then matured on lees for six to nine months before blending and settling in stainless steel. The wine was minimally fined and filtered ahead of bottling.

About this producer

Marchand & Burch is a collaborative label established in 2007 by Burch family of Howard Park in Margaret River and French-Canadian winemaker Pascal Marchand whose illustrious CV can namedrop Burgundian names like Domaine Comte Armand and Clos de la Vougeraie. The wines presented are sourced from grapes grown in Western Australian and Burgundian vineyards.