2014 Charmes-Chambertin Grand Cru
France
Gevrey Chambertin
Burgundy
Red
Pinot Noir
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2023 - 2034
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Winemaker Frédérique Bachotet does not believe that the 2014s will be for long aging but feels that they will be ideal for restaurants “The 2012s are much more closed than the ‘14s,” she noted Fermentation temperatures here rarely exceed 30 degrees C but Bachotet begins by carrying out a week-long cold soak at 12 degrees, and she does not like to do post-fermentation maceration The '14s were bottled between March and May of 2016
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Winemaker Frédérique Bachotet does not believe that the 2014s will be for long aging but feels that they will be ideal for restaurants. “The 2012s are much more closed than the ‘14s,” she noted. Fermentation temperatures here rarely exceed 30 degrees C. but Bachotet begins by carrying out a week-long cold soak at 12 degrees, and she does not like to do post-fermentation maceration. The '14s were bottled between March and May of 2016.
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I tasted this year with Frédérique Bachotet, Christian Sérafin's niece, who has now taken over responsibility for winemaking here. The harvest started on September 13 in 2014, with what Bachotet described as “good sugars”; she only chaptalized lightly. She punched down the cap twice each day at the beginning of the fermentation, then did one pigeage and one remontage per day later on. The malos lasted until August and the wines were still in barrel, unracked, at the time of my November visit.
Bachotet expressed the opinion that the 2014s will be quicker to drink than the 2013s and thus “great for restaurants: energetic and fruity. ” She finds the 2013s more concentrated and potentially longer-lived, “so they’re better in that sense. The 2014s are more facile. ”
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