2001 Cornas Chaillot
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Allemand recently built a new cuverie 400 meters up thex000D hill above Cornas, and the drive there on a miserably rainy day in November wasx000D hair-raising. As it's considerablyx000D cooler here than on the valley floor, the fermentations of the 2001s went morex000D slowly than in previous years, which Allemand believes will enable him to craftx000D wines with greater finesse. Followingx000D the fermentations in new, smaller cuves, the wines went directly into barrelsx000D by gravity (the sugars actually finished in the barriques, and the malolacticsx000D had just ended prior to my visit), where they will get a full 18 months ofx000D aging. Allemand continues to use veryx000D low levels of sulfur, but he still felt that the tiny amount he added at thex000D harvest in 2000 is responsible for the hardness of these wines today. If the 2001s are as spectacular in bottle asx000D they were in barrel in November, they will be the most complete wines Allemandx000D has made to date. Thanks to a highx000D percentage of very old vines, yields were in the low 31 hectoliters-per-hectarex000D range in both 2001 and 2000.