(Please see my overview of the 2018 vintage here.)
Jean-Louis Trapet said that harvesting began on Thursday, 6 September. There was heavy use of whole clusters in this vintage, ranging from about 40-50% all the way up to 100%. Malolactic fermentations took place over the winter.
Most of these wines bear a strong signature of the vintage, lacking in many cases the tension and nervosity that appear in most vintages, yet they are successful nonetheless. (Continue reading here.)