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Wine Description
The Story
The reds are sorted and destemmed, but not crushed. There is a cold, pre-fermentation maceration of 4 to 6 days to extract colour and soft, velvety tannins; the vats remain closed to preserve freshness. Gentle heating induces fermentations, which continue for 12 days at temperatures of around 30°C, with 3 pigeages a day. The young wine is drawn off into barrel for malolactic and subsequent ageing of 15 to 18 months. The Grands Crus see up to 1...
Vintage 1993
In Burgundy 1993, an early flowering in the month of June, was followed by a wet early July before a hot dry August. The reds of 1993 are outstanding. They are powerful and concentrated with a firm backbone of ripe tannins. The whites although austere to begin with and slow to evolve have developed into magnificent well structured, powerful wines. A vintage that produced wines built for ageing.
Once again, expectations were high in Burgundy...
