2010 Meursault En l'Ormeau
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Yves Boyer had sulfured his wines a few weeks before my visit but they hadn't yet been racked.He stopped stirring the lees in February, at the end of the malolactic fermentations.I found a few of the 2011s to be slightly bitter-edged, but that may be a function of the stage at which I tasted them.Boyer said he picked with good ripeness in 2011 (the village grapes had potential alcohol in the 12% to 12.5% range), and chaptalized his wines up to 13% to 13.5%. (A Peter Vezan selection; importers include North Berkeley Imports, www.northberkeleyimports.com; Michael Skurnik Wines, www.skurnikwines.com; Vintner Select, www.vintnerselect.com; and Dionysos Imports, www.dionysosimports.com)
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The 2010 malos finished here between January and May, and Vincent Boyer had stopped stirring the lees in December, as he was afraid of getting heavy wines, "like in 2006 and 1999.") After showers in mid-August, the grapes concentrated rapidly, said Boyer. Alcohol levels were mostly elevated (reaching 14.5% in Meursault Genevrieres) and the yields in his premier cru vineyards were down by as much as 50%. "I like 2009 a lot," said Martenot. "We'll see about 2010." (A Peter Vezan selection; importers include North Berkeley Imports, Berkeley, CA; Michael Skurnik Wines, Syosset, NY; Vintner Select, Cincinnati, OH; and Dionysos Imports, Lorton, VA)
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