1997 Corton Les Maréchaudes Grand Cru
France
Savigny Lès Beaune
Burgundy
Red
Pinot Noir
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Claude de Nicolay did more destemming of the grapes than usual in 1997 two thirds, vs. a typical 50% in order to keep acidity levels from descending even further ("the stems eat acidity," says Claude), then retained only the first pressing. Fermentation temperature was kept below 29 degrees C to preserve freshness of fruit. This is likely to be a very open group of wines, like the '85s made here. In contrast, the '96s, with much lower pHs, were very slow to complete their malos (some cuvees took a full year to finish) and the bottling was not finished until October of '98. These are powerful, structured wines that will defy impatient drinkers.
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