1999 Ruchottes-Chambertin Grand Cru
France
Ruchottes Chambertin
Burgundy
Red
Pinot Noir
00
2018 - 2040
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The Mugneret sisters use a chemical spray that limits the fruit set, producing what Marie-Christine Mugneret describes as "a chemical couleur " The Mugnerets further control yields by green harvesting where it needed. The estate's 2000s are closer in style to the '99s than to the '98s, according to Marie-Christine, who added that grape sugars ranged from 11.8% in the village wine to as high as 13.1% in Clos Vougeot. The domain normally uses a commercial yeast strain but used wild yeasts in 1999, said Marie-Christine, resulting in very long fermentations, especially for the Echezeaux, "and a lot of sleepless nights for us." Still, I suspect that the indigenous yeasts were partly responsible for the high quality of this vintage chez Mugneret. The '99 Ruchottes-Chambertin is a knockout. (A Peter Vezan selection, imported by North Berkeley Imports, Berkeley, CA; Vintner Select, Cincinnati, OH; Michael Skurnik Wines, Syosset, NY; and The Stacole Co., Boca Raton, FL)
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"The '99 vintage was difficult due to the long fermentations, especially for the Ruchottes and Echezeaux," said Marie-Andree Mugneret. "We used wild yeasts in both '98 and '99, but in '99 it possible that a good percentage of these yeasts were washed off the skins-or perhaps the yeasts were simply less resistant to alcohol." The Mugneret sisters describe the yields in '99 as no more than 10% to 15% higher than those of the previous year, as the mostly older vines in their cru holdings give more regular crop levels. This domain's wines have been of consistently high quality in recent years. (A Peter Vezan selection, imported by North Berkeley Imports, Berkeley, CA; Ideal Wines & Spirits, Medford, MA; and Michael Skurnik Wines, Syosset, NY)
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