2013 Marsannay Boivin
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2018 - 2028
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The crop in 2013 was down 30% to 40% from a normal year, said Pierre-Jean Roty, but grape sugars were in the healthy 12% to 12.4% range when the family began harvesting on October 5. "The stems were ripe and the color was easy to extract," said Roty. The village Gevreys here are aged in about 40% new oak and the premier and grand crus get about 80%. The Rotys use a strong toast for their barrels (they prefer the coopers Billon and Rousseau), as they like the torrefaction notes of mocha and coffee. The malolactic fermentations finished in the spring as the temperature of the cellar was maintained at 15 degrees C through the winter.