2004 Marsannay Boivin
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Philippe Roty told me that grape sugars were high in 2005 (in the 12 to 13 degree range), but that the family still did some chaptalization to prolong the fermentations. The Rotys did their normal week-long cold soak at 8o to 10o under a layer of carbonic gas, then punched down the cap once a day during the fermentation. Philippe considers the 2005s to be "well-built, structured wines for extended aging." I suspect the top cuvees will need at least 8 to 10 years of cellaring-and most of the 2004s need time in bottle as well. The pHs are generally low here: around 3.3 for the '05s, according to Philippe, and a bit lower for the 2004s. The Rotys purchased a sorting table with a light in time for the 2004 harvest, and Philippe notes that this was a very good investment. "Due to the long flowering in 2004, we had a second generation of grapes, and we cut these off entirely." The family also purchased a gentler pneumatic press in 2004.
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
The Roty family purchased a gentler pneumatic press in 2004, as well as a vibrating sorting table that made it much easier for them to eliminate grapes that were less ripe or compromised by hail. Philippe Roty told me that he and his father carried out their usual week-long cold maceration and a "normal" vinification.
Social
© 2025 Vinous Media LLC · Privacy · Terms & Conditions