2011 Clos des Lambrays Grand Cru

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2019 - 2029

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The 2011 fruit from the Clos had 12.5% potential alcohol, but if regisseur Thierry Brouin hadn't eliminated up to 20% of the grapes it would have been more like 11.5%. The crop level was a low 31 hectoliters per hectare, but that was up 10% from 2010. As usual, the estate harvested much earlier than its grand cru neighbor Clos de Tart, beginning on September 1. Brouin did 5 punchdowns per day during the first 5 days of the fermentation, then 3 or 4 after that. He also uses rotating vats that do 2 turns per day for the first 12 days of fermentation. Brouin noted that the 2011 and 2010 Clos de Lambrays are completely different in style. "The 2011 is very demonstrative of the site's black fruits and spices, while the 2010 is more dominated by the vintage character."

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