did differently here was to extract as much as possible before the primary fermentation began, which gives you a different quality of tannin. I want structure but I don't want unrefined structure. And the phenolic ripeness varied widely so I modified the total cuvaison times accordingly and they ranged anywhere from 10 to 22 days. We also made sure that we were working with the cleanest materials possible because we of course did the intense sorting work required but also a very long débourbage of anywhere from 1 to 3 months, depending on what I thought of the quality of the underlying lees. As he did in 2003, Croix has again crafted some exceptionally fine wines in the context of the vintage, particularly from the lower level wines and there will be plenty of excellent price/quality ratio wines from this source. (In both the US and the UK, Le Serbet/Becky Wasserman is the agent - sbw@wanadoo.fr; Zachy's, New York, Veritas Imports, Beverly Hills, CA, Woodland Hills Wine Company, Woodland Hills, CA, Wally's Wines, Westwood, CA and others). Note: from vines in Meursault An expressive mix of earth, red and black fruit and violet aromas lead to sweet, round and relatively voluminous flavors that are delicious and notably pure. I particularly like the mouth feel here and this is just excellent juice for its level. Recommended and even though it will benefit from 2 to 3 years in the cellar, there is so much fat that it could be approached now.
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