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Domaine Chandon de Briailles

Claude de Nicolay take on the '96 and '95 vintages for red wine is a bit different from the norm: 1995 is charming and glyceral, she says, while 1996 is more severe. She believes the '96s, which feature lower pHs and higher acidity than the '95s, will close up after the bottling. These are traditionally made Burgundies; Claude and her mother Nadine vinify their wines to age without making concessions to current tastes for immediately drinkable bottles. The de Nicolays do a further three or four days of maceration following the end of fermentation, pressing just when the tannins begin to turn tough. The estate generally gives the wines a major aeration after the end of the malos; in November Claude thought she would do a gentle second racking for the '96s. The '93s, she now admits, could have received a bit more aeration during levage Interestingly, the estate stopped using new oak with the '92 vintage, instead buying 18-month-old barrels from Domaine Meo-Camuzet. Claude looks for purity of terroir and does not think that Cote de Beaune wines need new oak. (Beaune Imports, Berkeley, CA; Daniel Johnnes/Jeroboam Wines, New York, NY; Ideal Wines, Medford, MA)

From 1996 and 1995 Red Burgundies (Mar 1998) by Stephen Tanzer

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1996 Corton Les Bressandes

Color: Red

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