(Please see my overview of the vintage here.)
Harvesting began on 29 August, the same date as in 2017.
Yields are about 35hl/ha for the red grands crus, 35-42 hl/ha for the 1er crus. There was very little sorting out of grapes. Skins were thick, there were good quantities of juice. Alcohols are in the range of 13.5º-14.5º. There was no acidification. 25-30% new wood for village premier cru reds, no more than 60% for grands crus.
Malo-lactic fermentations finished in spring, April-June/July, which is normal timing here.
All wines were still in barrel and had not been racked when I tasted.
This is a very successful set of wines, especially the Côte de Nuits grands crus. (Continue reading here.)