One of the stars in 2018, Domaine Denis Mortet made elegant and refreshing wines in 2018, juicy red fruits with delicate floral notes from partial whole cluster, cutting tiny stems rather than the entire stalk: 7 cuts per bunch, much more labour intensive, same practice at Domaine Leroy and recently Thibault Liger Belair. Alcohol level ranged from 13.0-13.6%. The overall yield ranged from 40-45hl/ha. pH 3.5 Winemaking Style Arnaud Mortet is not a fan of cold maceration. Whole bunch depends on vintage and village. Premier Cru and Grand Cru received 20-40% stems, cutting tiny stems rather than the entire stalk. Lots of new oak from 20% in Bourgogne Rouge to…

Domaine Fourrier is one of the finest estates in Gevrey Chambertin, and they made classic blockbuster wines in 2018. Concentrated with good depth and balance. An estate I follow since their 2005 vintage. Domaine Fourrier started harvest on the reds on the 7th of September with a huge team of 60 staff. Harvest started very early in the morning everyday to keep the grapes cool and fresh. Alcohol range from 12.8-13.5%. pH: 3.4-3.5. Winemaking Style 100% destemmed with 4 days of cold maceration. Low pigéage. Aged in barrels until February 2020. 10-15% new oak in village and Premier Cru, and 20% new oak in Grand Cru. All barrels from Cadus,…

Domaine Duroche is one of the best producers in 2018 I have tasted. Pierre’s winemaking skills has reached to a new height and 2018 seem to have favoured Gevrey Chambertin as an appellation (more water). Most of his cuvees were at 12.5% alcohol with a few 13.5%. The style reminded me of Domaine Armand Rousseau, perhaps with slightly more concentration. Minimal new oak and a small percentage of whole cluster in some cuvees. A producer to look out for in 2018 Duroche started harvest on the 3rd of September, and I feel their wines have excelled in the balance between ripeness, richness and acidity. Alcohol level was at a modest…

2018 was a hot and dry vintage, many vines suffered hydraulic stress and natural alcohol level reached up to 15% (rumoured some even higher!). In this tricky vintage, Denis and Nicolas Bachelet managed to retain freshness, acidity and alcohol balance superbly. They started harvesting one week earlier than anticipated, on the 5th of September. Their cuvee with the highest alcohol content was their Bourgogne Rouge, reaching a mere 13.4%, the rest including their flagship Charmes Chambertin was lower. One of the freshest and well-balanced 2018 red Burgundy I have tasted. Winemaking Style The winemaking style and techniques remained the same as 2017. 100% destemmed in all cuvees, aged in 20-50%…