2007 Meursault
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Jean-Marie Guffens told me he tried to make "fresh, natural, unwoody wines" in 2007. Potential alcohol levels were around 13% and no chaptalization was necessary. "The malic acid went down and the tartaric went up. The freshness of the wines comes from tartaric acidity, not lactic. The wines will be pleasant and minerally, like the '04s." Guffens went on to say that many '07s from fruit harvested too early are quite high in malic acidity and are likely to oxidize quickly. "When the fresh fruit goes away, the wines will go lactic, like Camembert, because malic acidity is unstable." (A Peter Vezan selection; importers include The Stacole Company, Boca Raton, FL; North Berkeley Wines, Berkeley, CA; and Ideal Wines, Medford, MA)
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