2013 Beaune Marconnets 1er Cru

Geoffroy Choppin de Janvry picked late for better ripeness in 2013 (between October 4 and 10), eliminating mostly hailed-on, dried grapes. "There wasn't any rot and that's why I could wait," he told me. Still, he carried out a very gentle vinification, doing only pumpovers and no punchdowns because he did not want to get hard tannins. I found some of the lesser wines here a bit green but the top cuvées seem clearly riper. Indeed, Choppin de Janvry told me that malic acidity levels in the grapes were in the 2.5 grams-per-liter range, which is lower than the figures given to me at many other estates in November. All of the Morot wines are aged in about one-third new oak.