2000 Romanée-Saint-Vivant Grand Cru
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Alain Meunier, who was already calling 2002 a great vintage in November, brought in fruit in 2001 with potential alcohol in the 11% to 11.8% range and chaptalized about a degree and a half. The 2000s might have been a degree higher in sugar, said Meunier, but the skins in the earlier vintage had less phenolic ripeness and were more figue(literally, dried fig), with rot more of a problem. Meunier actually made a bit more wine in 2001 since there was less rotten fruit to be eliminated. Like the wines from other domains that use only organic methods, Meunier's are quite literally alive-i.e., full of micro-organisms. This style of wine normally begins life more evolved and less ruby-hued but generally retains its color nicely and holds up well in bottle. (Robert Kacher Selections, Washington, D.C.)
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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.)
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