(Please see my overview of the 2018 vintage in Burgundy here.)
Guillaume Camus said he began harvesting on 30 August, and he finished on 5 September. He described quantities as "correct", but not more, and in fact, less than for 2017.
Since 2010, he has been using 30% whole clusters in all cuvées. Wines from the plain had high degrees, 1er crus less alcohol, overall 13-13.5%. Malo-lactic fermentations were variable, some early, others not, overall most finished in June.
This collection is an excellent success for the vintage with wines substantially better than many others that will sell for many multiples of these wines’ prices. (Continue reading here.)