2003 Bonnes-Mares Grand Cru
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Thanks to the ripeness of the stems, the Seysses family vinified virtually 100% whole clusters in 2003.Little pre-fermentation maceration was done, but the team did more pigeages than usual during the early days of the fermentations, then simply kept the cap wet later on.The wines were pressed early and went into the barrel with a bit of sugar yet to be fermented.I tasted this year with Alec Seysses, and Jeremy Seysses's fiance Diana Snowden, who originally came here as an enologist.Snowden told me the 2003s were very reduced in the early going, but were much easier to taste in the fall, even those that had not yet been racked.
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