2015 Morey-Saint-Denis Très Girard

Like so many of her colleagues who lean toward whole-cluster fermentation to bring added freshness to their wines, Cécile Tremblay did a high percentage of vendange entier in 2015 because the stems were ripe and healthy. She began harvesting on September 8 and finished at mid-day on the 12th, about an hour before heavy rainfall began. The lowest potential alcohol level in 2015 was a relatively lofty 13.4% but that was not obvious in the wines, which Tremblay believes have “precision, suavity and great digestibility.” The post-malo pHs are in the range of 3.45 to 3.5. “It was an easy vintage, and we had the impression of doing very little,” said Tremblay. “Two thousand fifteen is a vintage of pleasure, a combination of 2005 and 2009.” Tremblay begins with a cold soak of her fruit lasting three or four days but does very little in the way of extraction during vinification.