(Originally published 20 February 2017.)
Étienne Grivot said that harvesting began on 10 September and went to about 18 September. He waited to harvest because the grapes up to then had a bitterness in them.
Étienne Grivot said that harvesting began on 10 September and went to about 18 September. He waited to harvest because the grapes up to then had a bitterness in them.
A normal vintage here is 300 barrels; in 2015 it was 240 barrels (and in 2016, it is but 200 barrels).
Étienne described the vintage as classic/modern. The bunches were entirely destemmed but the berries were kept whole. Malolactic fermentations were very late — among the latest ever that he has experienced, which is saying something given that over the 30 years that I have been visiting this estate, there have been many vintages where I tasted wines where malolactic fermentations still had not finished by October or November.
Grivot is a consistently reliable and outstanding producer, and fans will have nothing but pleasure with these wines. (Continue reading here.)