2000 Meursault Poruzots 1er Cru

Francois Jobard told me that 2001 "was extremely rich in sugar though because it retained good acidity, the resulting wines are well balanced and quite long. Most parcels were harvested at around 13% and as such we didn't chaptalized. They are also more expressive than the 2000s were at the same point in time and there is perhaps a bit more density as yields were down approximately 10% year over year. And while it is too soon to tell, they may age just as well if not better than the 2000s." The present plan is to bottle in April for the lower level wines and in July for the rest. Martine's Wines, Novato, CA and Kermit Lynch, Berkeley, CA).

Francois Jobard picked quite late in 2000, with a bit of botrytis. The fruit was a hair lower in sugar than in '99, and Jobard describes the wines as suppler and easier than those of the previous year, with a distinctly floral aspect. Yields and acidity levels were roughly the same in both years, but Jobard told me he finds a bit more concentration in the '99s. Jobard does no debourbage but rarely stirs the lees; the '99s were racked for the first time after the 2000 harvest and were to have been racked a second time before the July bottling. As always, the new vintage was difficult to taste in late spring, but it was still possible to see the pliant side of the 2000 vintage chez Jobard, even if the wines possess sound structure.