2003 Saint-Aubin Charmois 1er Cru
France
Saint Aubin
Burgundy
White
Chardonnay
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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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