2009 Charmes-Chambertin Grand Cru

I tasted a wide range of wines with winemaker Claudie Jobard and estate manager Pierre-Antoine Rovani. Remoissenet has undergone a significant face lift under the guidance of Rovani and a new ownership headed by a group of American investors. Today's wines are made in an overt, fruit-forward style. Overall I found most of the best reds to be those made from estate owned fruit, while the wines made from purchased fruit are in most cases still works in progress, not surprising considering how much has changed here in a relatively short time span. Remoissenet favors low yields in the vineyards (estate vineyards are farmed biodynamically), harvests late and vinifies with long but gentle fermentations. The estate is not shy in using new oak to give the wines additional volume, including 100% new barrels for all the grand crus. Many of the entry-level 2009s were bottled early to preserve softness. I tasted the remaining wines from barrel.