(Please see my overview of the 2018 vintage here.)
Nicolas Groffier said that harvesting began on 29 August. The first three wines below are 13.3º natural alcohol, the rest are about 13.0º natural alcohol. Yields were 38-39 hl/ha.
Nicolas Groffier said that harvesting began on 29 August. The first three wines below are 13.3º natural alcohol, the rest are about 13.0º natural alcohol. Yields were 38-39 hl/ha.
Malolactic fermentations were late — Nicolas used CO2 to delay them.
Nicolas started at Groffier in 2004; 2006-7 were first vintages he did on his own.
2018 Bourgogne-Passetoutgrains
Dark fruit, minerality. Less Gamay than usual here — high yields meant poor quality, so discarded part of the Gamay, leaving 10% Gamay at the maximum in the blend. Good balance. Good freshness. (86-88)
2018 Bourgogne Pinot Noir
Dark fruit, mineral, pure, fresh. Medium-light in weight. (88-90)
2018 Gevrey-Chambertin Les Seuvrées
Gevrey wildness, dark fruits, dense, fresh, lively. No new oak, 1/3 whole clusters. (89-91)
2018 Chambolle-Musigny 1er Cru Les Hauts-Doix
Pure red and dark berry fruits, sensual, fresh, precise; medium-weight. 50% whole clusters, 25% new oak. (92-94)
2018 Chambolle-Musigny 1er Cru Les Sentiers
Dense, dark fruits, very deep, pure, mineral. 13.2º alcohol. 100% whole cluster, 25% new oak. (92-95)
2018 Bonnes-Mares
Pure, fine nose, beautifully-delineated dark berry fruits, ethereal. 100% whole cluster 25% new oak. (95-97)
2018 Chambolle-Musigny 1er Cru Les Amoureuses
Dark fruits, very mineral. Layered fruits on tongue, very fresh. 50% whole clusters, 25% new oak. 12.8º natural alcohol. (94-96)
2018 Chambertin-Clos de Bèze
Intense, dense, elegant, fresh dark fruits, creamy texture, medium-weight, not an extracted wine. The vines are 100 years-old and extend from the route des grands crus at the bottom all the way to the top of the vineyard — 14 rows (0.5 ha). 100% new oak, 100% whole cluster. (93-96)