2010 Beaune Les Teurons 1er Cru

Philippe Prost told me that the Henriot team began picking red Burgundy, white Burgundy, and Chablis at Domaine William Fevre on the same day, September 20. The 2010s, he said are as ripe as the 2009s but juicier and more alive, thanks to natural acidity levels that were higher than those of the previous year, "but not too high." Potential alcohol levels were consistently in the 13% to 13.5% range, and no chaptalization was needed. Although crop levels were generally low, Prost emphasized that there were significant differences by vineyard and village in the number of buds, and the time still found it necessary to do a lot of green-harvesting in early July on the Cote de Beaune. The malolactic fermentations generally finished early in wines that came from early harvests, while wines from cooler sites often finished their malos in July or August. The Cote de Nuits crus noted in this report had not yet been racked when I tasted them in mid-November.