2005 Clos des Lambrays Grand Cru

00

Drinking Window

2020 - 2035

Subscriber Access Only

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

- By Author Name on Month Date, Year

00

Subscriber Access Only

or Sign Up

You'll Find The Article Name Here

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

- By Author Name on Month Date, Year

Production here was just 26 hectoliters per hectare in 2006, noted Thierry Brouin, who started harvesting before the official ban de vendange with potential alcohol between 12.5% and 13% and chaptalized his wines to about 13.5%. "I like the classic style of the year," Brouin told me. "The wines are not as huge or vibrant as the '05s, and they're a bit less spicy than the '04s but with similar tannin levels. I like each vintage to be different." Brouin puts the uncrushed berries into the vat by gravity to avoid breaking the skins. By vinifying with the stems, he says, the temperature mounts slowly and the wine stays warm longer. Fermentation here typically lasts two full weeks, with the temperature climbing to 34oC.

00

Subscriber Access Only

or Sign Up

You'll Find The Article Name Here

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.

- By Author Name on Month Date, Year

Thierry Brouin noted that this property should be considered an archetypical Morey-Saint-Denis because it lies in the center of the village at the end of a small combe (a notch in the hills to the west). "Never red berries here, only blackberry and blueberry," he noted. Brouin pointed out a couple of key differences between Clos des Lambrays and Clos de Tart. For starters, Brouin leaves eight clusters per vine, vs. five or six for Clos de Tart. He also generally picks five or six days earlier, despite having larger crop levels, with the result that grape sugars are more moderate. In 2005 he did a bit of chaptalization (potential alcohol was in the 12.5% to 13% range), no cold soak and no heating of the must at the end of the fermentation. He vinified only whole clusters, and carried out five punch-downs per day, with the cuvaison lasting two weeks. All of the young-vines juice in the Clos was declassified into the premier cru Les Loups. (Weygandt-Metzler Importing, Unionville, PA) Also recommended: Morey-Saint-Denis (86).

Content

Engage

Vinous

Social