2004 Petit Chablis

.Among recent developments at this estate are lighter pressing of the grapes and less moving of the wine, according to marketing director Marc Cameron.Today's wines are cleaner earlier, he added, and they're also less hard and bitter-edged in the early going.The estate is now using some microbullage to help the fermentations finish more quickly.These are always concentrated wines, and in recent vintages have become steadily less rustic in character.The domain harvested late in 2004, bringing in its grand crus with potential alcohol around 12%.They began with clean juice, then stirred the lees over a longer period than usual since the malolactic fermentations were delayed.