Although yields were very high in 2018 (60 hl/ha for the straight Meursault. 40-50 hl/ha for the premiers crus), Dominique Lafon pointed out, correctly, I think, that had they not been, the wines would have been too high in alcohol. Malo-lactic fermentations were very quick here, even some starting before alcoholic fermentation, but fortunately there was no problem with volatile acidity.
With all this and the first few wines that were good, but not better, I was not expecting the outstanding quality of the premier cru wines and the greatness of the Montrachet. (Continue reading here.)