Mathilde Grivot said that harvesting here began on 12 September. There was a green harvest three weeks prior to the harvest. The start date was later than many to allow for ripening of tannins; the sugars remained constant during this time, and the acidities good.
Grivot has been using increasingly less new oak. For 2017, the Bourgogne has 20% new oak, the village and premiers crus 25-30% new oak, and the grands crus 30-35%.
Malo-lactic fermentations began in February and finished in May, with the last ones in June and July. This is relatively early for Grivot, where the cellar is quite cold and over the years I’ve encountered wines still in malo more than 13-14 months after harvest. (Continue reading here.)