2014 Bâtard-Montrachet Grand Cru

Thomas Morey picked a bit earlier than his brother Vincent did in 2014, starting in full on September 13 after doing some "small picks" on the previous three days. He finished on the 18th, prior to a night of rain. Potential alcohol levels were mostly in the 12.5% to 13% range, but closer to 12% in his high-altitude vineyards. Morey told me that he made the permitted yields in Chardonnay in 2014 and described the fruit as very pure. "It's a very good year, healthier than 2013 but not great," he summarized. "The wines are fruity and easy to taste, and they should have good aging potential." Acidity levels ranged up to 4.5 grams per liter and pHs were quite low in 2014, he added. Morey is in the process of reducing his use of new oak; by 2015 he expects to be down to about 20% for his premier crus.