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Domaine Bertrand Ambroise

I arrived in a snowstorm at Ambroise's spacious new winemaking facility: tasting in this frigid cellar I wondered whether I'd be able to get my car back up the hill to the Route Nationale for my next appointment. These worries did not prevent me from appreciating the strong potential of Ambroise's '98s. Ambroise did a strict selection on a table de trie eliminating a good 20% of his fruit. The fruit got a cold soak lasting from four to as many as ten days (for the Corton) before the fermentations commenced. In '98, notes Ambroise, the fermentation temperatures did not exceed 32oC; the tenderness of the tannins in several of the '98s gives further evidence of the evolution of technique at this address. Ambroise describes his very rich '97s as less sophisticated wines, easily approachable for the mass market. (Robert Kacher Selections, Washington, D.C.)

From 1998 and 1997 Red Burgundies (Mar 2000) by Stephen Tanzer

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1998 Vougeot Les Cras

Color: Red

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