The reputation of the 2009 vintage is already suffering from several preconceived notions, notably that of its presumed heaviness.The topic is regularly discussed in the region's cellars, the echo of a tenacious reputation that originated during the first days of the harvest, under the warm September sun. The season was perfect: a long, harsh winter; an early start for the vegetative cycle in mid-April; temperatures that promoted quick, even f...
The death of Guy Roulot in 1982 took many by surprise. This legendary producer of some of the finest Meursaults, if not some of the world’s finest white wines, had taken his family’s small production domaine to stardom. Guy’s marriage to Geneviève Coche and his own hard work added more prime parcels to the family’s holdings, which he vinified and bottled separately – a novelty for a domaine which had been distilling, rather than vinifying, the...
Vineyards are farmed organically•The majority of vines are pruned in Guyot, with some in Cordon •Soils are plowed regularly •Yields are limited by de budding •A rigorous sorting of the grapes follows the harvest
Whites:All of the whites (except the Aligoté) are fermented in wooden vats, an average of 15-18% of which is new. Aligoté ferments in stainless steel• Whites are stirred on their lees every two weeks
...• Wines undergo malolactic fermentation • After malo, wines are racked back into barrel, on the lees • Aligoté ages in stainless steel and is bottled after one year • Bourgogne Blanc ages in both barrel and stainless steel • Bourgogne Blanc and all Meursaults age in barrel for 11 months and stainless steel for 7 more months •
Reds:•Grapes are de-stemmed•Vinificationin open top, wooden cuves •Must is kept at a low temperature for 3-4 days be...
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