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Domaine Dugat-Py

Dugat started harvesting on August 23, picking on the early side to retain acidity. Grape sugars were in the moderate-for-the-vintage 12.5% to 13% range, and most of the village wines and premier crus were lightly chaptalized.Dugat told me that he did not have much of a problem with heat stress due to his high percentage of old vines.Gevrey-Chambertin Evocelles suffered the most, as these vines are planted in rocky ground, with very little soil.Dugat reserved a refrigerated truck in May of 2003, because he knew by then that he'd be picking in the heat of summer and wanted to be sure that he could chill the grapes in order to do some pre-fermentation cold maceration.He acidified his musts lightly, but noted that natural acidity levels were better in the northern part of the appellation, which benefited from some invigorating rainfall in mid-August.He then did less pigeage and remontage than usual, and a shorter cuvaison.Like a number of his neighbors, he expressed the opinion that the young 2003s have been showing more gout de terroir and volume since the springtime.The 2003s were racked in July and were slated to be assembled in December and bottled in January and February.

From 2003 and 2002 Red Burgundies (Mar 2005) by Stephen Tanzer

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2002 Charmes-Chambertin

Release Price: $278

Color: Red

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