2013 Nuits Saint-Georges Chaboeufs 1er Cru
France
Nuits Saint Georges
Burgundy
Red
Pinot Noir
00
2020 - 2030
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Alain Meunier made an average of 20 hectoliters per hectare in 2013, or roughly half as much as in 2014. Due to the wines' concentration and tannic structure and their late malolactic fermentations, he gave them a full 16 months of élevage, a bit longer than his normal practice. He also noted that the wines needed more micro-oxidation and lees contact "to round them out."
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2020 - 2030
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Alain Meunier picked a bit of fruit at the end of September but really started in seriously on October 3 and didn't finish until October 15. "The very small yields in 2013 allowed us to wait for ripeness," he told me, noting that the bad flowering resulted in very heterogeneous ripeness that required strict selection to eliminate rotten and pink grapes. Grape sugars were in the 11.5% to 12.5% range and Meunier chaptalized between 0.8% and 1.2%. Given the late picking here, I was pleasantly surprised by the energy of these wines, which was no doubt accentuated by the use of about 25% whole clusters to vinify the crus. In fact, Meunier believes that the 2013s have "great aging potential--longer than the previous four vintages. The wines will be difficult for restaurants, but it will be a very good vintage for the patient collector who can wait 5, 10 or 15 years."
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