2002 Batard-Montrachet
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Bernard Mollard brought in his chardonnay between August 30 and September 3, taking advantage of what he described as more moderate temperatures:in the low 60s in the mornings and the upper 70s during the afternoons. By waiting we gained roundness and suppleness," he said. The vines were less stressed by then, and the wines of 2003 are extremely fat. "Mollard acidified the musts for the fermentations, then made some further adjustments after the malolactic fermentations finished. (Robert Kacher Selections, Washington D. C. Ideal Wines, Medford MA
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The 2002s were ripe and easy to vinify, said Bernard Mollard, and the wines benefitted from good, long fermentations. They were actually a bit less flatteur at the beginning," he noted, "but are now showing that they have more material and structure, and better balance, than the 2001s." The 2002s had been sulfited but not yet racked in early June.
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