(Please see here for my overview on 2018 in the Côte d’Or.)
Bruno Clavelier said that he began harvesting on 30 August with the Corton and finished on 5 September. He used a good portion of stems – 50-60% (he uses them to layer in a way that he calls sandwiching). Malo-lactic fermentations began in winter and were done by February. This is another estate where quantities in 2018 were less than in 2017; the premiers and grands crus came in at about 37-38 hl/ha. Alcohols are in the range of 13-13.5º, with the regional wines being 12-12.5º.
(Continue reading here.)