Jean-Louis Trapet said that he began harvesting on 5 or 6 September with the whites. Malo-lactic fermentations occurred in spring for some wines, summer for others. Up through the Gevrey-Clos Prieur, 30-50% whole clusters were used; the premier cru Capita and the grands crus are made entirely with whole clusters.
These are outstanding examples of how this vintage should supply wines for the near and medium-term to drink while allowing waiting time for some other recent vintages that are more structured. (Continue reading here.)