Tuesday, December 29, 2015

Domaine des Lambrays (Morey-Saint-Denis) -- 2014s Tasted from Cask and Bottle

Harvesting began on 20 September, said Thierry Brouhin. There wasn’t really a big sorting. He finds that wines with whole clusters, as Lambrays typically does, finish malolactic fermentations earlier, and to they finished in January. Alcohols came in around 12.8-12.9º for much of the estate, for the Clos des Lambrays, they were about 13.0º natural. There was just a little chaptalization to extend the alcoholic fermentations. Yields were about 32-33 hl/ha. (Continue reading here.)