2016 Saint-Aubin 1er Cru
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Thomas Morey made just 50% of a normal crop in 2016, harvesting at what he described as "good ripeness" beginning on September 21 (he actually brought in a couple small parcels on the 19th). As Morey began with a very small quantity of lees ("the lees I used practically floated in the tank," he told me), he did more batonnage in 2016 than in most previous vintages. Morey describes his young '16s as "more incisive than the '15s and for drinking later"; he recommends waiting at least five years for the 2016 crus.
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