2005 Chablis Montmains 1er Cru

According to Julien Brocard, 2005 was a long growing season, and concentration from the wind drove grape sugars higher by as much as two and a half degrees in the week before the harvest. The estate did not make the full allowable yields in 2005, and thanks to the "oily" skins only wild yeasts were used to ferment the wines. Batonnage was not necessary in 2005 except where some stirring was needed to keep the fermentations going. Cellar master Patrick Piuze, who took over here in July of 2005, believes that some 2005s will be best for early drinking, as they are "too good now," while others will age well. Incidentally, beginning with 2006, Piuze and the Brocards are is getting much more involved in selecting harvesting dates for the family's fruit purchased from other growers.