1999 Nuits-Saint-Georges Les Hauts Poirets
France
Nuits Saint Georges
Burgundy
Red
Pinot Noir
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Gilles Jayer describes his 2000s as "more vins du plaisir than vins de garde " The fruit actually came in with a bit more sugar than in 1999; acidity levels were low, but pHs were still healthy without any acid additions. Jayer did a week-long pre-fermentation cold soak in 2000, and as much as ten days of cold maceration in 1999. (Robert Kacher Selections, Washington, D.C.)
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Gilles Jayer describes 1999 as "a big crop, like '96." He concentrated the musts by bleeding off 15% of the juice in most of his cuvees The malolactic fermentations were later than usual (the unracked wines were quite leesy in November), and so Jayer plans to bottle in February, about a month later than his normal practice. The '98s were actually bottled even later, in March, for the same reason. I preferred the riper, fleshier '99s on my recent visit, but I have the nagging suspicion that I am underrating this estate '98s. (Robert Kacher Selections, Washington, D.C.)
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