Joseph DROUHIN (Beaune) -- 2018 Part I: Côte Chalonnaise and Côte de Beaune Reds Tasted from Cask Samples and Bottle

(Please see my overall view of the 2018 vintage in the Côte d’ Or here.)

Harvesting on the Côte de Beaune began with the Corton-Charlemagne on 29 August and largely was finished on the Côte de Beaune by 6 September. The best whole clusters were selected, making the wines generally 25-50% whole clusters. Pumping over generally was used instead of punching down, and macerations lasted between 15 and 21 days. There was no acidification of the reds except maybe the press wine (which was largely not used, so essentially no acidification). Alcohols generally range between 12.5º and 14.3º.

(Continue reading here.)

Domaine CAMUS-BRUCHON (Savigny-les-Beaune) -- 2018 Tasted from Barrel Samples and Some 2017s and a 2016 Tasted from Bottle

(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.)

Louis JADOT (Beaune) -- 2018 Part II: Côte de Beaune Reds Tasted from Barrel Samples

(Please see my overall vintage review here.)

This selection of Côte de Beaune reds is most successful, even more so considering the trickiness of the vintage for a large producer such as Jadot because of the ultra-rapid but uneven ripening.

Wines not indicated as from Domaine Louis Jadot, Domaine Gagey, or Domaine des Héritiers Jadot, are negociant wines. (Continue reading here.)

Domaine Emmanuel ROUGET (Flagey-Echézeaux) -- 2016 Tasted from Barrel

(Originally published December 2017)

Overall, Emmanuel Rouget said, he only has 20% of a normal crop, although the Cros Parantoux and Beaumonts vineyards did escape the frost.

Harvesting began on 1 October. There was very little triage, and as usual here, all grapes were destemmed. There was no chaptalization and alcohols are almost the same as in 2015.

Malolactic fermentations are a little on the late side — the Bourgogne-Passetoutgrains had not even started when I visited on the last day of October, and the Bourgogne-Hautes Côtes de Nuits was still in full malo. (It’s not unusual for Rouget to still have wines in malo when I visit in October-November.)

Bottling will take place in July, as usual.

As usual, this is an excellent set of wines. Emmanuel says that the acidity of the vintage gives the wines energy and finesse. (Continue reading here.)

Joseph DROUHIN (Beaune) -- 2016 Part III: Côte Chalonnaise and Côte de Beaune Reds Tasted from Bottle and Barrel Samples

(Originally published February 2018)

In the areas hit by frost, although later generation grapes largely did catch up to the first generation grapes, substantial triage nevertheless was necessary to eliminate those grapes that did were not fully ripe. Drouhin uses whole clusters in vintages it feels are appropriate, but here, in order to preserve the fresh and fruity quality of the wines, grapes were either mostly or entirely destemmed.

Of particular note, also, is that year-in and year-out, Drouhin provides outstanding wine and great value for the lesser appellations. (Continue reading here.)

Joseph DROUHIN (Beaune) -- 2017 Part I: Côte Chalonnaise and Côte de Beaune Reds Tasted from Bottle and Barrel/Cask Sample

Harvesting began on the Côte de Beaune on 1 September, and on the Côte Chalonnaise on 4 September. There were some problems with worms eating buds, but still the quantities produced were good, so the worms may have helped to keep quantities from being overly abundant.

Drouhin used more whole clusters than usual for the top wines; Drouhin’s usage is a sandwich method where the clusters are on top and bottom, with destemmed grapes between. Bruno Clavelier does something similar.

Malolactic fermentations began in the winter and sometimes went quite rapidly. (Continue reading here.)

Domaine DUBLÈRE (Savigny-les-Beaune) -- 2017 Part I: Reds Tasted from Barrel

Blair Pethel, an American with passion for Burgundy, began producing wine with the 2004 vintage, and in spring 2019 he announced that he had sold his domaine. I’ve found the wines to be consistently excellent and wish Blair the best for whatever he goes on to. I’ll miss the visits with Blair and his interpretations of future vintages.

Harvesting began on 2 September. As usual, all grapes were destemmed. Malo-lactic fermentations went quickly. (Continue reading here.)

Domaine Jean-Marc et Hugues PAVELOT/Bourgogne Hugues PAVELOT (Savigny-les-Beaune) 2017 Tasted from Barrel Samples and Tank Samples

Hugues Pavelot said that he began harvest with the whites on 2-3 September. He characterized the yields as very good, but not over the limits. The resulting wines have good acidities. As usual here, all grapes were destemmed.  Some malo-lactic fermentations finished by the end of December, others took a little longer.

Wines from purchased grapes (for red) and musts (for white) are bottled under the Bourgogne Hugues Pavelot label and marked below with an asterisk (*). (Continue reading here.)

Emmanuel ROUGET (Flagey-Echézeaux) -- 2017 Tasted from Barrel

Emmanuel Rouget said harvesting began on 8 September and that quantities were “good.” Most malo-lactic fermentations were early, but not all (this is a cellar where I often encounter late malos, in fact, malos that have not finished when I visit more than a year after the harvest). 

The wines start very good and finish with some of the greatest wines of the vintage. (Continue reading here.)

Louis JADOT (Beaune) -- 2017 Part II: Côte de Beaune Red Wines Tasted from Barrel

The reds, in general, have about 30% new oak barrels in 2017. As always for almost all Jadot wines, no whole clusters in these wines. (Continue reading here.)

Domaine CAMUS-BRUCHON (Savigny-les-Beaune) -- 2017 Tasted from Tank Samples

Guillaume Camus said that over the summer (late July and early August), some leaves were taken off the vines. There was a green harvest for certain parcels, mainly the village Savigny-les-Beaune. He began harvesting on 7 September. There was a triage in the field, but very little needed to be eliminated. vines. Yields were generous, almost at the limit. 

Some of the cuvées had low malic acidities, but others were higher. There was no bleeding of the vats (saignée). For the reds, he kept 30% of the stems. There was a little chaptalization for the parcels most affected by the drought. The Savigny village wines are 12.7-13º alcohol, the Chorey 13º, and the premiers crus also are around 13º.  The Pimentiers, Grands Liards, and the Savigny and Beaune premiers crus were raised in part in 500-liter barrels.

As usual, there is outstanding quality here and great value. (Continue reading here.)