2014 Volnay Les Champans 1er Cru
France
Volnay
Burgundy
Red
Pinot Noir
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2023 - 2033
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Guillaume d’Angerville told me that his estate’s oldest organically made wines date back only to 2006, but that these wines are “explosive now after having been tough in their early years.” He went on: “The ‘07s have always been tender wines. In fact, very few vintages have closed down dramatically since we went bio. Perhaps our fruit is simply reaching better maturity now.” D’Angerville describes 2014 as “a seductive vintage compared to the very crisp, crunchy wines of 2013.”
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2023 - 2033
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Guillaume d’Angerville told me that his estate’s oldest organically made wines date back only to 2006, but that these wines are “explosive now after having been tough in their early years” He went on: “The ‘07s have always been tender wines In fact, very few vintages have closed down dramatically since we went bio Perhaps our fruit is simply reaching better maturity now” D’Angerville describes 2014 as “a seductive vintage compared to the very crisp, crunchy wines of 2013”
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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This estate picked quickly in 2014, beginning on September 16 with potential alcohol levels between 12. 5% and 13%, which régisseur François Duvivier described as “not overly high for a hail year. ” The modest crop level of 25 hectoliters per hectare represented a major gain in production over 2013’s 15 h/h and 2012’s 10. Duvivier did a full 24-hour débourbage to precipitate out the bitter lees and hard tannins, an approach the estate does not normally take but also utilized in 2013. The wines were racked in July or early September and were still in barrels—15% to 20% new for the premier crus--when I tasted them in December. They will be bottled between January and May.
Duvivier described the young 2014s as sweeter than the 2011s but with more aromatic precision and intensity. “They will always be good and they may surprise in the long term,” he predicted.
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