As a few of you may have heard, 2010 has proven to be a varied vintage. Some received hail, rot, mildew, etc. While everyone seems to (in one way or another) have ended up with much smaller yields than expected. Almost every producer had less grapes from the vineyards. I purchase a set amount of barrels worth of grapes (as long as nature allows this yield), so I thought I would get close to my estimates. This year, I was very happy to see the tiny berries, thick skins, high acids and low sugars. What I wasn’t expecting to see was such a large drop in yield after pressing.
We were set to have the following this year:
Le Chambertin Grand Cru – 2 barrels (ended up with 1.8)
Charmes-Chambertin Grand Cru ‘Aux Charmes’ – 7 barrels (ended up with 5)
Morey Saint Denis 1er Cru ‘Les Chaffots’ – 5 barrels (ended up with 4)
Morey Saint Denis 1er Cru ‘Monts Luisants’ – 5 barrels (ended up with 4.75)
Gevrey-Chambertin 1er Cru ‘Les Corbeaux’ – 2 barrels (ended up with 1.5)
I know what a few of you are thinking:
How in the world do you protect .8 of Le Chambertin in a barrel from oxidation?
Exactly my point! I had to dump several thousands 0f marbles into the barrel to get the fill level to top out right. I couldn’t see placing it in a half barrel and bulking the rest out. Taking the wine out sure is going to be fun. Any takers on helping?
With these quantities, I really can’t see how I am even going to make sense out of giving barrel samples of Le Chambertin and Les Corbeaux to visitors. The low production in general means that we will largely be closed to tasting for the 2010s. There simple isn’t enough wine to sample everyone on.
The great news is that all the wines are safe and sound, and the cold is coming in allowing for hopefully a slow and gradual malolactic to start a few months from now. The wines have a lot of potential. It will be really interesting to watch them evolve.