2005 Chevalier-Montrachet Grand Cru

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2019 - 2035

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The 2006 vintage brought a bit of noble rot, said winemaker Pierre Morey, and the domain eliminated some grey rot on its sorting table, which it has used since 2001 "systematically" for chardonnay. According to Morey, the team began harvesting on September 20 on the foot of the hillside, but with the sugars climbing rapidly, they quickly decided to harvest the grand crus on the 21st and 22nd. "I would have liked to finish the harvest two days earlier, but we started at the right time," said Morey. "The grapes looked great." According to Morey, the 2006s have average acidity, but a bit lower than that of 2005, which had a higher percentage of the more stable tartaric acidity. Due to the noble rot element, which brought a bit more unfermentable sugar, most of the 2006s finished with around two grams per liter of r.s., which has given the wines a supple, round character. Morey believes they will be for drinking before the 2005s. "The 2006s are a bit fragile, and we will need to be make sure they get the sulfiting they need," he said. Most of the malos were done by the end of April; I tasted entirely from barrels that had finished their secondary fermentations.

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"A vintage without worries" is the way winemaker Pierre Morey described 2005."We eliminated some verjus berries [the generally underripe second-generation grapes] and some pieces of stems but there was almost no rot and no surmaturite, and no chaptalization was necessary."Following very slow alcoholic fermentations, the 2005s finished with a bit more residual sugar than the 2004s, said Morey, with the 2005s typically between 1.2 and 1.5 grams per liter, and the 2004s a very dry 1.0.The young 2005s here are big, round, opulent wines."We've been able to see the balance of these wines since the very beginning," noted Morey."There's a warmth, an amplitude, to the vintage; if I had to describe it with one word, I'd say it's balanced."

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