1998 Côte de Nuits-Villages
France
Côte De Nuits Villages
Burgundy
Red
Pinot Noir
00
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
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.)
00
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
There was no frost in '98, but there weren't a lot of grapes either, reported Gilles Jayer, adding that yields were roughly the same as those of 1997 (see Issue 83 for notes on the finished '97s). Grape sugars were in the 12% to 12.5% range, and the wines were chaptalized to around 13%. "Wine done in new barrels must really be 13% alcohol in order to support the wood," Gilles explained. No green harvest is carried out here, nor is Jayer a proponent of leaf-pulling, but he did cut off the verjus (unripe grapes) in August and eliminated some "cooked" grapes on a table de trie. The wines will remain on their lees until just before the bottling, which was slated for January. (Robert Kacher Selections, Washington, D.C.)
Social
© 2025 Vinous Media LLC · Privacy · Terms & Conditions