2012 Chevalier-Montrachet Grand Cru

Like so many of his colleagues on the Cote de Beaune, Dancer has struggled with low production levels in the past two years.He has the potential to produce 130 barrels of wine per year but made only 65 in 2013 and 35 in 2012.Dancer describes the young 2013s as "fresh, lemony and sappy but also round and not fragile--minerally wines of finesse."In comparison, the 2012s are about fruit concentration."They're more facile wines but they're not at all tiring and they have the density to age.But they may drink earlier than the 2013s."Dancer eschews sulfur additions during fermentation and elevage because he "doesn't want to kill the yeasts and bacteria with SO2."He told me he adds a bit of SO2 before carrying out a very natural bottling, without fining, filtration "or any chemical processes."Dancer has not chaptalized any of his wines since 2007.