Jean-Louis Trapet said that harvesting began on 5-6 September and evidently went very rapidly as he also said that he finished just before the rains (which came only a few days later). Most of the malolactic fermentations finished in May, but for one wine, it was still continuing when I visited in early November 2016. Usually he uses about 30-40% whole clusters, but in 2015 he used 70% (and for the the Gevrey-Chambertin “Capita"and Chambertin, 100%).
The estate is organic and biodynamic.
These are astonishing wines, and as in 2005, the Chambertin is a candidate for the greatest wine that I tasted from the vintage. They are worth a special effort to seek out. (Continue reading here.)