2006 Chambolle-Musigny Village

"The 2007s are in a very fresh style," said enologist Francois Millet. "We always have cherry and raspberry fruit but in 2007 there's also a citrus note. The wines are candied and candid-very direct." The domain produced just 20 to 25 hectoliters depending on the site, as there was more elimination of rotten grapes in 2007 than in 2006. But Millet was confident about the quality of the sorting practiced here. "In 2007 we had more juice in the grapes than in 2006, but riper skins as well. If 2007 is confiserie, then 2006 is jellied fruits-very stylish and with a deeply seductive character." The 2007s had been racked in June and July following the malos and were in the process of being racked for the second time in early November. (Dreyfus-Ashby, New York, NY; Ideal Wines & Spirits, Medford, MA; Chambers & Chambers, San Francisco, CA; The Wine Company, St. Paul, MN)

September of 2006 was "electric, with windy, agitated weather," said enologist Francois Millet, "and yet the wines are serene. They are deeply seductive, but it's not a superficial seductiveness. You feel comfortable with this vintage, like with a good friend. The wines have a jellied fruit quality, with fresh acidity and very good energy. With 2005, in contrast, it's more of a power struggle. There's a sense of contained power in the 2005s, but does the terroir speak as clearly in these wines as in the '06s?" Millet had just racked the 2006s for the second time when I stopped by to taste. (Dreyfus-Ashby, New York, NY; Ideal Wines & Spirits, Medford, MA; Barrique Wines, Chicago, IL; Chambers Chambers, San Francisco, CA; The Wine Company, Minneapolis, MN)