2011 Echézeaux Grand Cru
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"The 2011s were fresh right out of the press but they showed no terroir character at all," said Mounir Saouma in November. "It was almost disturbing." Accordingly, he asked his growers to keep his barrels of wine in the coldest part of their cellars, and then when he brought the barrels to his own facility in late November and December he added a bit of sulfur to "disturb the malic bacteria and forestall the malos." They eventually began at low temperatures in May. "Keeping the wines in reduction gave us the hope of having more serious wines," said Saouma. "By the end of September they started resembling the 2010s. Now we're seeing much more terroir." The 2011s, he went on, are serious wines with good dry extract; crunchy, juicy fruit character; and sweet, fine tannins. "They will probably be used in the same way as the 2007s, and they may never really shut down in bottle." The '11s were still in their original barrels on the lees in mid-November, and a few (including the Griotte-Chambertin, Mazi-Chambertin and Clos de la Roche) still had a bit of remaining malic acidity.
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