employs 100% destemming, 3 to 4 days of cool maceration at 10 to 12º C and the fermentations are allowed to jump start themselves with only natural yeasts. The frequency of punch downs vary according to the character of the vintage and condition of the fruit with pump overs to oxygenate the must when necessary. The total cuvaison generally lasts 15 to 18 days followed by a lees settling if required. The wines are allowed to mature in cask for 15 to 18 months with fining or filtration only if deemed necessary. As Chezeaux puts it, the less you touch the wine, the better it is. With respect to 2005, he calls it textbook in every respect and states that the wines will age exceptionally well. The malos were very late here and the wines, in a few cases, were primary to the point of being raw. Spicy red, dark berry and violet aromas sit atop rich, full and frank flavors that possess good mid-palate density underpinned by a firm but not aggressive tannic spine and outstanding finishing complexity. This is a really lovely effort that is at once very Nuits yet sophisticated because of its superior depth. Recommended.
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