2014 Beaune Teurons 1er Cru
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2022 - 2029
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Geoffroy Choppin de Janvry bottled his 2014s in December of 2015 because he “wanted to preserve the fruit” and did not want to leave the wines in fûts for a long time. “The 2015s have more structure to support a longer élevage,” he added.
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2022 - 2029
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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.
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Geoffroy Choppin de Janvry bottled his 2014s in December of 2015 because he “wanted to preserve the fruit” and did not want to leave the wines in fûts for a long time “The 2015s have more structure to support a longer élevage,” he added
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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.
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Geoffroy Choppin de Janvry considers 2014 to be "a classic vintage, to wait five or seven years. The wines have good freshness and tension." In comparison to 2013, he noted, the vines on the Côte de Beaune had more time to recover from the hail. Choppin de Lanvry started harvesting on September 16 in 2014, bringing in his fruit at around 12. 5% potential alcohol and chaptalizing to 13%. The average yield was just 15 hectoliters per hectare, the same as in the previous year. At the time of my November visit, a number of the '14s were in cuves, awaiting bottling, and a couple were already finished.
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