2002 Richebourg Grand Cru

Anne Gros picked between August 25 and 28, and carried out a short, cool vinification featuring a two-day cold soak and just six days of fermentation.She told me she added a bit of acidity to her grand crus not for the vinification but just as she moved the fermented wines into barrel.She likes the "eclat de fruit" of this vintage.Gros benefited from very late malos, and had only racked the wines in late October, prior to moving them to tank. (A Peter Vezan selection; importers include North Berkeley Imports, Berkeley, CA; Michael Skurnik Wines, Syosset, NY; Arborway Imports, Lexington, MA; The Stacole Company, Boca Raton, FL; also imported by Atherton Wine Imports, Atherton, CA) Also tasted: Chambolle-Musigny*.

Anne Gros describes her young 2002s as creamy, silky wines that will age well.In comparison, she adds, the 2001s are spicier wines characterized by blacker fruits and more marked by their tannins. The 2001s have a denser texture and more structure than the 2000s, which are more open today and have lower acidity," says Gros, who routinely chaptalizes between a half and a full degree. (A Peter Vezan selection; importers include North Berkeley Imports, Berkeley, CA; Michael Skurnik Wines, Syosset, NY; Arborway Imports, Lexington, MA; The Stacole Company, Boca Raton, FL; and Vintner Select, Cincinnati, OH)