2011 Clos Vougeot Grand Cru
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Also recommended:2011 Beaune Clos de la Feguine (86).
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Domaine Prieur began harvesting on August 30 in 2011, bringing in their Volnay Santenots and Champans holdings first."The wines don't have as much acidity as the 2010s," noted consulting winemaker Nadine Gublin, "but there was good tartaric acidity, which gives a crunchy quality to the finish and energizes the fruit.The phenolic maturity was good at lowish sugars, 11.5% on average."The fruit was completely destemmed but not crushed, and the cold maceration was limited to four or five days as the fermentations started quickly under the warm ambient conditions of early September."You can't really chill uncrushed berries as well as juice," noted Gublin.Some cuvees, she told me, were lightly chaptalized, and others not at all.Gublin noted that the dry conditions in spring were difficult for some of the estate's young vines, but that the skins in 2011s were "solid."The malos finished late, in August and September, and the wines were still in barrel, unracked, at the time of my tasting.
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