2003 Gevrey-Chambertin Poissenot 1er Cru

Vincent Geantet bottled his 2003s a bit later than usual, as he considers this to be a powerful vintage here, and not at all fragile.He told me that his crop was down 50% from normal and that he picked in cooler temperatures beginning on August 29 and did less cold maceration than normal.He vinified "virtually without touching the grapes," doing no punchdowns and almost no remontage.The wines, says Geantet, are less flatteur than the 2002s, not to mention quite closed after the bottling; he recommends waiting at least five years before drinking the crus, for their tannins to round out.In fact, he added, he would drink the 2002s before the 2003s.These 2003s are not in the normal fruity style of the house."C'est la nature," Geantet notes."I did absolutely nothing, except to acidify the wines during vinification."