All wines stored at 55° and 70% humidity
2016 follows the dark-fruited and robust 2015 vintage. At first, 2016 appeared to be considerably brighter, but as the wines evolved in barrel they gained a darker profile and richness. They still show a more lifted style as compared to 2015, but in the end these are also going to be wines with very long aging potential. They are deeply complex, arguably a bit more site-specific in profile than the 2015's. They are terrific, but surely the Grand Crus will begin to enter their peak drinking window likely at age 15, and perhaps at age 10 for the Premier Crus.
Each cuvée is unique from the next, and modest levels of new oak keep the focus squarely on site. 20-30% new wood for Villages and Premiers, 50% for the Grand Crus. All grapes are destemmed, receive a 5-day cold soak, and then a relatively long fermentation of 15-20 days. The Villages wines are raised in barrel for 18 months, with Premier and Grand Crus receiving a 24-month elévage.
|Grape Variety||Pinot Noir|