1996 Meursault Les Narvaux

Boyer began the 1997 harvest early, bringing in fruit with potential alcohol in the 12.8% range in most of his top holdings; chaptalization was unnecessary in the crus Boyer does a 12-hour debourbage during which the gross lees fall out. He is then able to do a weekly batonnage until the end of the malos to get wines with greater body and richness without worrying about introducing off aromas. The batonnage he points out, helps to finish off the alcoholic fermentation and keeps the ultimate levels of residual sugar lower. The '97s had been sulfited but were still on their lees at the time of my visit. (A Peter Vezan selection; importers include North Berkeley Imports, Berkeley, CA; and Michael Skurnik Wines, Westbury, NY)