2009 Morey-Saint-Denis Village
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"We were among the first wave of harvesters in 2009, beginning on September 10," noted Jeremy Seysses, who was one of just a few winemakers who admitted to doing some acidification of the must (surely there were others as well). Grape sugars ranged from 12.7% to 13.8%. Seysses believes that the 2009s will offer great pleasure in their youth and wonders if they will ever close down in bottle. "But 2008 is the long-term vintage, similar to 1993," he added. "The '08s are tightly wound and energetic, with strong acidity and a high impression of tannins, even where the actual numbers aren't that elevated." The 2009 malos started in the spring and mostly finished in the summer; the wines were racked from barrel to barrel just after the 2010 harvest.