and we never over crop in the first place so this is a real 40% decline. Sugars were not especially high, coming in around 12%+. We started harvesting the 25th of August but other than having to chill the musts as rapidly as possible, I really didn't modify anything with respect to vinification. I did acidify but only to the absolute minimum and it wasn't to change the wines or their texture but rather to ensure that I had a sanitary environment for the yeasts to work without risking excess levels of volatile acidity. And it really didn't change anything as my pHs were the same before as after, which is to say between 3.4 and 3.5. The present plan is to bottle the '03s in February or March without fining or filtration. (A Becky Wasserman/Le Serbet Selection - sbw@wanadoo.fr; Morris & Verdin, Howard Ripley and The Wine Society, UK). Ripe, earthy, complex and quite fresh with impressive density and power to the generous and mouth coating flavors that deliver excellent finishing punch. This could easily pass for a villages Gevrey and is flat out terrific for this level plus it will be capable of aging. Highly recommended.
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