2011 Richebourg Grand Cru
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When I asked Charles van Canneyt to compare his family's 2011s to their 2007s, he responded that the two vintages are completely different."The 2007s have riper aromas, higher sugar levels in the grapes and greener tannins," he summarized."Our 2011s possess good inner-mouth tension but not great structure."The harvest here began on September 3, and grape sugars ranged from 11.2% to as high as 12.5%.Van Canneyt vinified some cuvees with about 20% whole clusters to prolong the maceration times, adding that he used 20% to 25% vendange entier across the board for his 2012s.The domain also began using cement cuves in 2011 to slow down both the beginning and the end of the fermentations.The malolactic fermentations finished in February and March and the cellar was racked in April.Van Canneyt told me that the '11s took a good three months to recover from the racking but had been tasting much fresher since the end of last summer.He planned to shorten elevage time somewhat and planned to bottle all of his wines in December.
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