2007 Meursault Village

Fichet's assistant Nicolas Gachon told me that the estate harvested very late in '07, with the grapes shrinking and gaining in concentration at the end. The Meursault Tessons came in with 13.8% potential alcohol, Gachon noted, but a number of cuvees were lightly chaptalized. The malos were finished at the time of my visit, but several of the wines still had a few grams of unfermented sugar, and Fichet was heating some barrels to get the alcoholic fermentations to finish. According to Gachon, the wild yeasts didn't work particularly well because the fruit was so ripe, and he expected the wines to finish with around two grams of residual sugar. The result may well be a rather extreme style for this domain, but one that should work well thanks to the minerality of these sites. Fichet did more lees stirring this year than with recent vintages-weekly at the beginning and every two weeks more recently.