2014 Vosne-Romanée Vieilles Vignes
France
Vosne Romanée
Burgundy
Red
Pinot Noir
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2019 - 2024
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Cécile Tremblay describes her 2014s as "serious wines for drinking five to ten years from now" She bottled them on the late side, in July of 2016
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Cécile Tremblay describes her 2014s as "serious wines for drinking five to ten years from now." She bottled them on the late side, in July of 2016.
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Two thousand fourteen was an easy vintage in the vines compared to 2013, said Cécile Tremblay, but it was more complicated in the cuverie. “We needed to be very precise, even with the clean grapes," she explained."For example, we had three parcels that were affected by the Drosophila suzukii because they are protected from wind by their location next to cemeteries or houses. On the day of the harvest, we did a first pass through the vines for the cleanest fruit that we could vinify with whole clusters, then a second pass for clean grapes to destem, then a third for the grapes affected by the flies. We vinified all three, and they really didn’t show a difference in volatile acidity levels because the alcoholic fermentations ate the VA that was caused by the flies. But the third cuve didn’t have the aromatic precision, the magic, of the vintage so we eliminated it. We also eliminated parts of our Chambolle-Musigny Feusselottes and Vosne-Romanée Rouges du Bas, where we also had problems with wasps. And we did less vendange entier than usual in 2014."
Tremblay harvested with potential alcohol generally at 12. 3% or 12. 4% and chaptalized her wines about half a degree. She told me she does essentially “zero extraction: one remontage in the middle of the fermentation and no pigeages” (in 2012 and 2013 she did one pumpover and one punchdown per cuvée). She chilled the must in 2014 to delay the onset of the fermentations for three or four days because the harvest conditions were warm. The estate produced an average of 36 hectoliters per hectare in 2014. “In their freshness and terroir character, the ‘14s remind me of 2010,” she summarized.
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