2003 Richebourg Grand Cru

Anne Gros told me that she was afraid of getting a hail taste to the wines in 2004. The fermentations were long and troubled, she said, and at the beginning she had the impression that the colors were not stable. But although the color took a long time to come, she told me, now it's stable and normal. The pHs were a bit higher than usual, though, and she planned to finish the bottling before Christmas. Gros still does not own a table de trie, preferring instead to eliminate less desirable grapes in the vines. Incidentally, she told me she loves the 2003s for their "profound richness, volume and balance, and for their cote solaire of black fruits and spices. We had a lot of tiny, superconcentrated grapes, but they were not grilled by the sun. " (A Peter Vezan selection; importers include North Berkeley Imports, Berkeley, CA; Michael Skurnik Wines, Syosset, NY; and The Stacole Company, Boca Raton, FL; also imported by Atherton Wine Imports, Atherton, CA)

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*.