Vincent Guillemot said that harvesting began on 2 September, first with the reds, then finishing with the white. The red Bourgogne was the last of the reds to be harvested because of the large yield that delayed maturation.
Malo-lactic fermentations were quick, finishing in December. The Corton and the Savigny-Serpentières were made with 50% whole clusters, the rest of the reds with 10% whole clusters.
In general, these look to be very attractive wines that should drink well young. (Continue reading here.)