2013 Chablis Village

Tribut started harvesting the same time as his brother-in-law Vincent Dauvissat but now he picks by himself. He purchased his own more modern press before the 2013 harvest, which he says enabled him to do a softer pressing of the potentially problematic grapes of that vintage. He told me he produced a fairly healthy 40 hectoliters per hectare in 2013, which he described as "not bad. I never make very high or very low yields."

Tribut compares his 2014s to his 2012s, noting that they are very taut wines. His fruit came in ripe, with potential alcohol around 13.2% to 13.3% for the crus. On my latest visit, I happened to see a jerry-rigged desk buried with paperwork in Tribut's tiny tank room. He described is as "my private space."

Tribut, who routinely starts harvesting on the same day as his brother-in-law Vincent Dauvissat, brought in fruit in 2013 beginning on October 2, with potential alcohol levels of "13% and up."He describes the new set of wines as "like the 2011s:to drink earlier than the 2008s and 2010.The wines are rich enough," he added.Production at this seven-hectare domain averaged 40 hectoliters per hectare in 2013 and 50 in 2012.Tribut, who is generally happy to allow his wines to speak for themselves, believes that 2012 will be a long-aging vintage.He also assured me that the last time he chaptalized his wines was in 2004.