2000 Corton Clos Rognet Grand Cru
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Jean-Nicolas Meo describes 2001 as "a relatively structured vintage compared to 2000, but not overly so." The grapes were riper in 2000 but easier to extract in 2001, possibly due to the higher levels of malic acidity in the latter year, he added. As to ripeness of the skins themselves, it's hard to choose between the two vintages." Meo told me he upped his normal quantities of sulfur when he bottled the 2000s, but expects to go light on the SO2 for the 2001s.
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Jean-Nicolas Meo, who typically racks his new wines prior to the following harvest, had not yet racked his 2000s in November. "It a more fragile vintage, and the wines are not very reduced," he told me, "so why upset them?" The fruit in 2000 was as ripe as that of '99, and Meo sorted strictly to eliminate underripe and rotten grapes. In fact, Meo said he did less chaptalization in 2000 than in any previous vintage. The biggest difference between 2000 and 1999, he went on, is the lower acidity in the later year: the typical pH is 3.7 in '00, vs. 3.5 in '99. Still, unlike in '97, the malolactic fermentations went slowly, giving the 2000s good protection from oxidation in barrel. Meo offered the opinion that his 2000s might evolve like his highly successful '89s.
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