2005 Montrachet Grand Cru

"A vintage without worries" is the way winemaker Pierre Morey described 2005."We eliminated some verjus berries [the generally underripe second-generation grapes] and some pieces of stems but there was almost no rot and no surmaturite, and no chaptalization was necessary."Following very slow alcoholic fermentations, the 2005s finished with a bit more residual sugar than the 2004s, said Morey, with the 2005s typically between 1.2 and 1.5 grams per liter, and the 2004s a very dry 1.0.The young 2005s here are big, round, opulent wines."We've been able to see the balance of these wines since the very beginning," noted Morey."There's a warmth, an amplitude, to the vintage; if I had to describe it with one word, I'd say it's balanced."