2010 Chassagne-Montrachet Les Embrazées 1er Cru

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Vincent Morey reported that the 2011s have acidity levels like the 2010s but with one degree less alcohol across the board. Beginning on September 1, he picked his fruit with potential alcohol between 11.8% and 13% and chaptalized lightly. Even the Batard-Montrachet here was just 12.8% at harvest, and Morey told me it was the first time he had added sugar to this cuvee. Incidentally, brothers Vincent and Thomas have split up their vines in Batard and now pick their parcels separately, but Vincent noted that they still harvest on the same day.

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2013 - 2013

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Vincent Morey began harvesting on September 17th. All of the 2010s were bottled before the 2011 harvest. Morey told me he seeks to maintain freshness in his wines, and therefore sees nothing to gain from longer élevage. I also tasted a handful of highly attractive 2011s from barrel.

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Vincent Morey told me that the 2010s showed a very good combination of richness and acidity at the outset but that, after the malolactic fermentations, some of the wines display less nervosite than he would have predicted. "The 2008s have more tartaric acidity and vibrancy than the 2010s, but also more pineappley surmaturite," he noted. He also mentioned that he picked later in 2010 than did his brother Thomas. The chardonnay malos were over by February, and the wines had been racked, assembled and returned to barrel on their fine lees in early spring. Morey likes to use about 40% new oak for his crus, so he showed me samples from one-year-old barrels, which he felt would be most representative of the ultimate blends. (Vineyard Brands, Birmingham, AL)

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2015 - 2015

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Vincent Morey began harvesting on September 10. The wines saw bâtonnage every two weeks. The malos were very fast, and were completed by January. The wines wre subsequently racked to steel and bottled in August 2010. I tasted all of the 2010s from barrel. It is a vintage I like very much here.

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