2001 Chassagne-Montrachet
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The 2001s are full but the 2002s are even richer, according to Bruno Colin. Most of the latter wines, he told me, began with grape sugars in the 12.5% to 13% range (with the Demoiselles as high as 13.8%) and were lightly chaptalized. As is usually the case, the malos had ended long before my visit, and the wines had been sulfited in March. The finished wines should be as good as one might expect from this excellent domain. (Chateau & Estate Wines, New York, NY; Robert Chadderdon Selections, New York, NY; Kermit Lynch, Berkeley, CA)
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Michel Colin describes his 2001s and 2000s as more alike than different. Both years," he says, "produced elegant, fruity wines with good length." The '99s, in contrast, are very closed now, Colin noted, and the wines are definitely for drinking after the 2000s. There was good average acidity in both 2001 and 2000; the vines were less vigorous in 2001 and produced a much smaller crop. The top 2001s were showing very well at the end of May, and I asked Colin how much of the fruit would remain after the bottling. His response: that certainly the question, isn't it?" (Chateau & Estate Wines, New York, NY; Robert Chadderdon Selections, New York, NY; Kermit Lynch, Berkeley, CA)
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