2016 Volnay Les Fremiets 1er Cru
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“The 2016s are very fresh and pure, very Pinot,” said Guillaume Boillot in November. “The wines are very floral, with more red fruits than black. I like the vintage better than 2015. The Boillots only lost about 25% of their fruit in Volnay but yields were more compromised by frost in their Chardonnay vineyards. They started harvesting with the Volnays, on September 21, with grape sugars ranging from 12.5% to 12.8%, and, reflecting light chaptalization, the finished wines will be bottled at 13% to 13.2%. The fruit was a bit riper on the Côte de Nuits, noted Guillaume, and some of these wines were not chaptalized (a couple of these wines finished at 13.8% alcohol).
Boillot told me he did two pigeages per day at the beginning of the fermentation, then only remontages. He noted that the seeds were fully ripe in both 2016 and 2015 but more plentiful in the earlier year. Boillot considers 2016 to be a very good red wine vintage “but maybe less commercial than 2015.” The pHs in 2016 are in the range of 3.35 to 3.45, according to Boillot.
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