2000 Meursault Genevrieres
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Coutoux describes his 2000s as "easy to taste, easy to drink; they were not hurt by the bottling. The wines from lighter, more minerally soils will develop quickly." The 2001s are not particularly powerful wines either, he added, but they're nicely balanced and long, with good fat and supple texture. The grapes were slightly smaller in '01, according to Coutoux, but there was still a big crop load, and sugars were slightly lower than those of the previous year. Coutoux ages his village wines in a combination of barriques and tank; the crus get about one-third new oak, but 50% for the Perrieres, as there are just two barrels. The 2001s had been sulfited about ten days prior to my visit.
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The 2000 vintage privileged the hillside crus, Michel Coutoux told me in June. In '99, drought in July and August blocked the maturation of the grapes on the hillsides, said Coutoux, but in 2000 we got rain when we needed it. As a result, he added, the 2000 fruit was somewhat higher in grape sugars and more thoroughly ripe, but with similar acidity levels. Coutoux puts clearer juice into the barrels than does his father-in-law Michel Niellon, but then does more stirring of the lees (generally weekly until the end of the malos).
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