1999 Chambolle-Musigny Premier Cru

Alan Meunier described the 2000 vintage as "complicated." The fruit was very ripe, he told me, but the flatter parcels suffered from some rot and acidity levels tended to be low. Meunier eliminated up to one-third of his fruit on a table de trie and acidified those cuvees that he did not chaptalize. Meunier top '99s have turned out very well - no surprise, as this vintage provided a rare combination of very ripe fruit and sound acidity. (Robert Kacher Selections, Washington, D.C.)

"The ripest year here since 1993," says Alan Meunier about 1999, "although '93 had higher acidity and featured much lower yields. The '99s are actually in the very ripe style of 1990, with no aggressive tannins or acids. They should always be good to taste, like my '90s." On my November visit, I found that the combination of high ripeness (grape sugars in the 12%-13% range, vs. 11.5% to 12% for the '98s) and mostly new oak gives many of these wines a strong torrefaction aspect and an element of heaviness, leaving me wondering how fresh they will be once they begin to lose their baby fat with bottle aging. Incidentally, Meunier, a frank vigneron who obviously knows what he likes, referred more than once during my visit to the high acidity levels of '98 and '96. But I've long felt that the best vintages for this domain have been those that combine adequate grape sugars and firm natural acidity, rather than the superripe years. There have been no special cuvees for the American market since 1996, Meunier noted. (Robert Kacher Selections, Washington, D.C.)

"The ripest year here since 1993," says Alan Meunier about 1999, "although '93 had higher acidity and featured much lower yields. The '99s are actually in the very ripe style of 1990, with no aggressive tannins or acids. They should always be good to taste, like my '90s." On my November visit, I found that the combination of high ripeness (grape sugars in the 12%-13% range, vs. 11.5% to 12% for the '98s) and mostly new oak gives many of these wines a strong torrefaction aspect and an element of heaviness, leaving me wondering how fresh they will be once they begin to lose their baby fat with bottle aging. Incidentally, Meunier, a frank vigneron who obviously knows what he likes, referred more than once during my visit to the high acidity levels of '98 and '96. But I've long felt that the best vintages for this domain have been those that combine adequate grape sugars and firm natural acidity, rather than the superripe years. There have been no special cuvees for the American market since 1996, Meunier noted. (Robert Kacher Selections, Washington, D.C.)