Differences
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| + | ===== Background Information ===== | ||
| + | * In vintage 2003: virtually no batonnage and wine removed from barrels in September to avoid excess oak | ||
| + | * In vintage 2004: apparently did not treat for oidium before the harvest--attempted to cull out infected grapes either on the sorting tables or in the vineyard prior to picking | ||
| + | * In vintage 2007: current free SO2 target is 40-50 ppm; not clear when this began | ||
| + | * In vintage 2009: switched to DIAM closures | ||
| + | * In vintage 2010: continues to bottle with free SO2 at 40 to 50 ppm | ||
| + | ====== Wines ====== | ||
| + | \\ | ||
| + | ===== 1996 ===== | ||
| + | |||
| + | * **Meursault Les Perrieres** (March 2004): No oxidation; fresh, young, very bright [Frank Drew] | ||
| + | * **Meursault Les Perrieres** (July 2007): A bit oxidized on first night, fully by second [Frank Drew] | ||
| + | * **Meursault Les Perrieres** (Aug 2007): Not oxidized; a bit oaky but otherwise good [Frank Drew] | ||
| + | * **Meursault Les Perrieres** (Nov 2007): Oxidized.[Frank Drew] | ||
| + | * **Meursault Les Perrieres** (Sep 2009): Oxidized.[Frank Drew] | ||
| + | \\ | ||
| + | ===== 1999 ===== | ||
| + | |||
| + | * **Chevalier-Montrachet** (28 Feb 2007): not oxidized -- see related tasting notes [Don Cornwell] | ||
| + | * **Chevalier-Montrachet** (12 May 2010): not oxidized. [Don Cornwell] | ||
| + | * **Chevalier-Montrachet** (21 July 2010): not oxidized. [Don Cornwell] | ||
| + | * **Montrachet** (5 Mar 2007): not oxidized and quite good -- see related tasting notes [Don Cornwell] | ||
| + | * **Montrachet** (18 Mar 2011): not oxidized and surprisingly minerally [Don Cornwell] | ||
| + | * **Meursault** (Jan 2008): Oxidized [Frank Drew] | ||
| + | \\ | ||
| + | ===== 2001 ===== | ||
| + | |||
| + | * **Chevalier Montrachet** (Oct 06) oxidized (R DeAngelo) | ||
| + | * **Saint Aubin 1er Cru En Remilly** (Oct 2010) not oxidised, but needs to be drunk soon [I. Hickman] | ||
| + | \\ | ||
| + | ===== 2002 ===== | ||
| + | |||
| + | * **Meursault Les Perrieres** (July 2009)**:** dark in color, butterscotch and caramel nose, some acidity but overwhelmed by the aged nose and mouth; definitely oxidized (MSaviage) | ||
| + | * **Puligny Folatieres** (Sept 2009): Not oxidised, young. Three more bottles all consistent to 6/10 [Gareth Miles] | ||
| + | * **Puligny Folatieres** (June 2011): DOA [Ralph Earle] | ||
| + | * **Puligny Folatieres** (July 2011): Advanced; drinkable, but barely recognizable as P-M [Ralph Earle]\\ \\ | ||
| + | \\ | ||
| + | ===== 2004 ===== | ||
| + | |||
| + | * **Meursault Poruzots** (Feb 2007): No oxidation (Steinar Midttømme) | ||
| + | * **Meursault Les Perriers** (Oct 2015): Partially premoxed. Enough so that we ended up drinking something else (J Shanker) | ||
| + | * **Puligny-Montrachet** (Oct 2007): no oxidation [Jan-Tore Egge] | ||
| + | \\ | ||
| + | ===== 2005 ===== | ||
| + | |||
| + | * **Meursault** **Les Perrieres** (Dec 2014)**:** corked but otherwise fresh and not oxidized. [Corey Miller] | ||